Confit Gizzard Nuggets with Honey Mustard: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves6 (snack)

Active time:20 min
Start to finish:2 1/2 hr

August 2009

Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely. You might be tempted to eat them at this stage, but wait! A dip in tempura batter and a quick fry make them irresistible. Throw in a little homemade honey mustard, some cold beer, and a few hungry friends, and you’ve got a party.

1 lb lard
1 1/2 lb chicken gizzards
About 3 cups vegetable oil
1/2 cup all-purpose flour
1/2 cup rice flour
3/4 cup club soda
1/2 cup Dijon mustard
5 tablespoons mild honey

Equipment:

a gravy separator; a deep-fat thermometer

Preheat oven to 350°F with rack in middle.
Melt lard in a 21/2- to 3-qt ovenproof saucepan over medium heat. Pat gizzards dry and add to lard, then stir in 1 tsp salt and 1/2 tsp pepper (lard will not cover gizzards). Cover saucepan with lid and transfer to oven. Cook until gizzards are tender, about 2 hours.
Transfer gizzards with a slotted spoon to a bowl. Pour contents of saucepan into gravy separator, then pour off meat juices, reserving lard. Return lard to saucepan and add enough oil to bring level to 11/2 inches. Heat oil to 400°F over medium-high heat.
Meanwhile, stir together flours, 1/8 tsp salt, and club soda in a bowl. Working in 4 batches, dip gizzards in batter, letting excess drip off, then fry until golden, about 3 minutes per batch. Transfer gizzards to layers of paper towels to drain. Return oil to 400°F between batches.
Whisk together mustard and honey until smooth. Serve gizzard nuggets with honey mustard.