There is some serious confusion when it comes to the art of confit. The number one question—what is the difference between confit and deep frying? It’s a legitimate question, considering the confit process involves using oil to cook your meats. However, there is one major difference: temperature. Deep frying food usually requires that the oil get up to at least 325°F or higher, but confit is done at much lower temperatures. Typical the oil temperature for preparing confit is 200°F
When preserving fowl meat, many people turn up their noses at the heart, liver and gizzard; however, these wasted cuts provide delicious flavor. When you hear the adjective “corned” in conjunction with meat, your mind probably goes immediately to corned beef. This is a tasty and simple way to prepare gizzards, too.
You can use a brine as a preface to confit. Just throw your cleaned gizzards in a slow cooker with your brine. If you want additional flavor, you can add wild mushrooms, bitter greens or sauerkraut. In terms of bird, it doesn’t matter which one you choose. The gizzards of large ducks like mallards, canvasbacks, redheads, gadwalls and pintails as well as geese, pheasants, chickens and turkeys are all great for corned gizzards.
You can leave the gizzards in the slow cooker for anywhere from six to 24 hours (just remember that the longer they are in the brine, the saltier they will be). For the next step, place the brined gizzards in a baking dish or your cleaned slow cooker and cover them with broth. Allow the oven or slow cooker to get hot, but do not let the broth boil or simmer. Cook the gizzards for six hours for silky, tender meat. Serve this tender (but still crunchy!) treat on your charcuterie platter with cabbage.