Gizzards, like most dense proteins, can be made much more tender with a simple braise. A slow and low approach will take a lot of the bite out of these tough organs. Once tender, or tender enough, they have a similar texture to heart- dense and full of flavor. Although they will always have a little more toothiness than a heart.
This gizzard and heart gravy is a crowd pleasing way to serve up these wobbly bits. There’s not much to this recipe, and if you’ve ever made a gravy before, you’re most of the way there. The basic premise is to braise the gizzards until they are “tender enough”, reduce the liquid, add cream and thicken. This gravy falls somewhere between a white and brown gravy. It’s got a stick-to-your-ribs kind of richness.
We have found that 4-6 hours is enough time to render gizzards tender enough that you don’t struggle chewing through them. Duck gizzards will take less time than larger goose gizzards. I put the hearts right in with the gizzards from the start. They’ll end up more tender than the gizzards, but the contrast is welcome. Sometimes we’ll start braising the giblets in the morning before we leave for a hunt. They’re usually just about right when we get back for lunch.
Everyone has their own preference with gravy thickness. We like ours thick enough that you can get through most of the meal with a fork, but need a spoon for the last bits. Add small amounts of roux until you get to where you want with the thickness.You can always add more.
We almost always serve this gravy with biscuits and a bunch of fresh black pepper. It’s best served hot after a frigid morning chasing ducks.
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