Poultry
Gizzard
Duck gizzard is larger and deeper-flavoured than chicken gizzard—superb confited, braised, or sliced into French salads with walnuts and bitter greens. Needs long tenderising heat first. Clean, simmer or confit until tender, then sear for colour or slice cold for salade de gésiers. A bistro classic when done well. Undercooking is obvious. Keep the cooking fat for later. Excellent thrift luxury from whole-duck breakdown.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.48 g
- Saturated Fat 3.02 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.82 g
- Polyunsaturated Fat 2.07 g
- Cholesterol 92.5 mg
- Sodium 71.9 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 61.5 g
- Energy 174 kcal
- Water 61.5 g
- Carbohydrates 0.98 g
- Sugars 0.53 g
- Protein 20.8 g
- Fat 9.48 g
- Saturated Fat 3.02 g
- Monounsaturated Fat 3.82 g
- Polyunsaturated Fat 2.07 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.65 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.59 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 435 mg
- Major Minerals 434 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.65 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.59 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Gizzard of Duck: composition reflects this culinary part relative to the whole ingredient.
History
French bistros made confit gizzard salads a lunch-menu staple.
Southwestern farms confited gizzards along with legs in the same fat.
Nose-to-tail cooks sought duck gizzards as a deliberate specialty.