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Ingredients
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Gizzards
Searing / Finishing
Optional Coat & Serve (crispy)
Method
Gizzards
Trim the gizzards: remove any excess fat, connective tissue and bits of yellow inner lining. Rinse under cold water.
Place trimmed gizzards in a medium saucepan and add 4 cups water, 1 tablespoon white vinegar, 1 bay leaf, 1 teaspoon salt, 1 teaspoon peppercorns and 2 crushed garlic cloves.
Bring to a simmer over medium-high heat, then reduce to low and cover. Poach gently for 45–60 minutes, until gizzards are tender when pierced with a fork. (Cooking time varies by size — test at 45 minutes.)
When tender, remove gizzards from the poaching liquid and let drain in a colander. Reserve 1/2 cup of the cooking liquid for finishing sauce if desired.
Searing / Finishing
If you want slices: let gizzards cool slightly and slice them into 1/4-inch thick pieces. If you prefer whole, leave whole and halved if large.
Heat a heavy skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter until butter foams.
Add the gizzards in a single layer (do not crowd). Sear without moving for 1–2 minutes per side until a golden-brown crust develops. Stir/turn and sear another 1–2 minutes to get even color.
Add the minced shallot and sauté 30–45 seconds until fragrant. Pour in reserved 1/2 cup cooking liquid (or 2 tablespoons water if you didn't reserve) and scrape up any browned bits from the pan. Let the liquid reduce by about half, 1–2 minutes.
Stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice. Taste and adjust with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Remove from heat and transfer to a serving plate.
Optional Coat & Serve (crispy)