Duck gizzard

A firm muscular offal with a grainy texture for long braising, confit and warm salads.

Duck gizzard is a firm muscular offal with a grainy, springy texture and a rich meaty taste; it needs long cooking to become tender. It is braised and slow-cooked until tender, confit in duck fat (for salade landaise), cut into stir-fries, stews, pilaf and soups, sauteed with garlic and served warm in salads.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Duck gizzard, Raw: Calories 111.0 kcal, Proteins 18.8 grams, Fats 3.4 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories111.0 kcal

Proteins18.8 grams

Fats3.4 grams

Carbohydrates0.0 grams

Duck gizzard, Stewed: Calories 155.0 kcal, Proteins 26.5 grams, Fats 4.6 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories155.0 kcal

Proteins26.5 grams

Fats4.6 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 71 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Duck with beetroot and nettleDanish cuisine | Appetizers

Duck with beetroot and nettle is an elegant dish of Danish cuisine that delights with its harmony of flavors. Tender duck meat infused with thyme and garlic aromas pairs with a caramelized sauce that intertwines the tartness of sherry vinegar and the creaminess of butter. Salt-baked beetroot adds sweetness and an earthy note, while nettle provides freshness and a slight spiciness. This dish reflects the Danish gastronomic tradition based on the use of natural ingredients and a careful approach to creating flavor balance.

Pilaf with duck gibletsEuropean cuisine | Main courses

It seems to be similar to other pilaf recipes, only instead of meat there are duck giblets, and the pilaf itself is baked in the oven until it is crusty. The recipe was shared with us by Vlad Piskunov, now the brand chef of the Matryoshka restaurant.

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