Duck giblets are the internal organs of a duck, including the heart, liver, gizzard, and neck. Here are some ideas for what to do with duck giblets:
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Giblet Gravy: One common use for duck giblets is to make a giblet gravy. Simply simmer the giblets in water with some vegetables and herbs to make a stock, then strain and use the stock to make a gravy.
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Sauce: Another option is to use the giblets in a sauce as a thickener. For example, you could sauté or quickly grill the giblets and serve them with a vinaigrette and small salad.
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Roasting: If you are roasting a whole duck, you can place the giblets in a pan with some water, vegetables, and herbs to make a delicious duck stock, then strain and use the stock to make a gravy.
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Braised: Duck gizzards can be slow-cooked with ginger, garlic, and soy sauce until they are tender and savory, and served with rice.
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Snack: Some people enjoy sautéing the gizzards with a bit of duck fat and eating them as a snack.
Overall, there are many ways to use duck giblets in cooking, from making a gravy or sauce to slow-cooking them for a flavorful dish.
