Remove the membrane from <quantity>500<unit>g</unit></quantity> of duck gizzards

Season with salt and black pepper powder to taste

Pick <quantity>1</quantity> sprig of rosemary and <quantity>1</quantity> sprig of thyme into the bowl

Crush <quantity>2</quantity> peeled garlic cloves, add to the gizzards and mix

Place the seasoned meat and <quantity>½<unit>tbsp</unit></quantity> 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 <temperature>85<unit>°C</unit></temperature> and cook the gizzards for 10h until tender

Finely chop <quantity>4</quantity> garlic cloves

Finely chop the leaves of <quantity>1<unit>bunch</unit></quantity> of parsley

Add <quantity>½<unit>cup</unit></quantity> 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 <quantity>1<unit>tbsp</unit></quantity> 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 <quantity>1</quantity> lemon

Finish with ground black pepper and flaky salt to taste. The gizzards & herb butter is ready

Grab some crunchy bread and enjoy!