Instructions
- Marinate Duck Gizzards in Marinade ingredients for at least 4 hours, or overnight.
- Sear the marinated Duck Gizzards in Duck Fat over medium-high heat until browned on all sides. Remove from the pot and set aside.
- Add Shallots to the pot and cook until translucent, about 3 minutes.
- Deglaze the pot with Dry Red Wine, scraping up any browned bits from the bottom.
- Reduce the wine by half, then add Duck Stock.
- Return the browned Duck Gizzards to the pot.
- Bring to a simmer, then reduce heat to low, cover, and braise for 2-3 hours, or until the gizzards are extremely tender.
- Remove the gizzards from the sauce and keep warm.
- Reduce the sauce further until it reaches a gravy-like consistency.
- Stir in Balsamic Glaze and season with Salt and Black Pepper to taste.
- Return the gizzards to the sauce to coat. Serve immediately.
