2000s Recipes + Menus

Confit Gizzard Nuggets with Honey Mustard

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.
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