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Duck Confit

Prep Time:48 Hours
Cook Time:2 Hours

Nutritional Information

This recipe uses gizzards instead of whole duck and is flavorful and delicious!


  • 2 lbs. duck gizzards, trimmed
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper, cracked
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 3 garlic cloves, crushed
  • 1 lbs. duck or goose fat, melted


  • 1. Season the gizzards with the salt. Place just large enough to hold the pieces in one layer; season with the black pepper, crumbled bay leaves, thyme and garlic. Cover and refrigerate overnight.
  • 2. Preheat the EGG to 300º using indirect heat.  Cook until the gizzards are very tender, approximately 2 hours.
  • 3. Remove the gizzards from the fat and place in a deep pan. Ladle enough of the cooking fat over the pieces to cover them completely. Be careful not to add any of the cooking juices.
  • 4. Cover the pan and refrigerate for overnight to allow the flavors to mellow.
  • 5. To serve, remove the gizzards from the fat and scrape off the excess fat. Preheat the EGG to 350 using indirect heat until the meat is hot, approximately 15-20 minutes.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828