I had never had gésiers before I came to France. They’re not the kind of thing that is served in the UK, and I suspect they’re the kind of thing my father would try but my mother would refuse point-blank.

According to Wikipedia’s appetising description, gizzards are “an organ found in the digestive tract of some animals. This specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit.”

The tin in my cupboard was a birthday present from a friend, and I really fancied them for they taste lovely. This animal was once a duck.

  • 200g tin of gésiers
  • About 400g new potatoes
  • One large clove of garlic, finely chopped
  • One small onion, finely chopped
  • Small lettuce

Boil the potatoes and when they are cooked, drain them and add a nob of butter. Prepare the salad in a bowl, and add the onion.

Meanwhile, empty the entire contents of the tin of gésiers into a large heavy frying pan over a high heat. Sizzle for a few minutes then pour out all but three to four tablespoons of the fat, reserving the rest for another day. We sliced the gésiers in the pan as an afterthought, but perhaps it would be better to chop them before. When they are well heated through, remove them from the pan and set them aside. Add the garlic to the duck fat and fry for a minute to soften. Deglaze the pan with half a glass of red wine, a little balsamic vinegar to taste, a small ladle of chicken stock then stir and reduce over a high heat. Season to taste.

Reintroduce the gésiers to cover them with the sauce, and serve over the lettuce. Toss lightly, then eat with the new potatoes and a glass of red wine.

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