Gizzards & Herb Butter

Gizzards & Herb Butter is a surprisingly delicate dish that is definitely worth the effort! At Pacato, it is called “Escargot Mineiro”, which would be an escargot version from Minas Gerais, Brazil, that uses duck gizzards instead of snails.

This is a great dish to serve on a special dinner, and it pairs perfectly with some crunchy bread and a chilled glass of wine or strong cocktail!

Remove the membrane from 500 g of duck gizzards
Season with salt and black pepper powder to taste
Pick 1 sprig of rosemary and 1 sprig of thyme into the bowl
Crush 2 peeled garlic cloves, add to the gizzards and mix
Place the seasoned meat and ½ tbsp of lard in a vacuum bag
Vacuum seal the bag at full pressure and refrigerate for 12h to season
Set the sous vide machine to 85 °C and cook the gizzards for 10h until tender
Finely chop 4 garlic cloves
Finely chop the leaves of 1 bunch of parsley
Add ½ cup of melted clarified butter, the chopped garlic, the chopped parsley, and black pepper powder to taste to a bowl
Add salt to taste and mix thoroughly to combine. The parsley & garlic butter is ready
Melt 1 tbsp of butter in a skillet over medium-high heat
Cook the butter until lightly browned and add the gizzards. Season with salt and black pepper to taste
Sautée the gizzards until all sides are golden brown. Remove from heat
Add the Parsley & Garlic Butter to taste and mix
Plate the gizzards in a serving dish and top with the zest of 1 lemon
Finish with ground black pepper and flaky salt to taste. The gizzards & herb butter is ready
Grab some crunchy bread and enjoy!