KASHA VARNISHKES WITH CONFIT OF GIZZARDS

Kasha Varnishkes With Confit of Gizzards image

Provided by Joan Nathan

Time 3h30m

Yield About 6 servings

Number Of Ingredients 11

Ingredients

1/2 pound chicken gizzards
Salt
pepper to taste
1 1/2 cups rendered duck or goose fat, or as needed
1 cup medium-grain kasha
1 large egg
2 cups plus 2 tablespoons chicken broth
1 large onion, sliced
1/2 cup sliced mushrooms
5 cups cooked bow tie noodles, approximately, for serving (see recipe)
3 tablespoons chopped parsley, for serving

Steps:

Heat oven to 225 degrees. Clean the gizzards, then cut them into 1/2-inch dice. Place in a small, heavy-bottomed pot, sprinkle with salt and pepper to taste and add enough rendered duck or goose fat to cover. Bring to a simmer, cover the pot, and then transfer it to the oven's center rack. Bake, covered, for 2 to 3 hours, until tender and chewy but not browned. The gizzard confit can be left to cool and then refrigerated in its fat until serving.
Put the kasha in a medium bowl and mix well with the egg and 2 tablespoons of the chicken broth. Bring the remaining broth to a boil. Place a skillet with a lid over medium heat and add the kasha, stirring it for a few minutes until it is firm and smells like toasted nuts. Pour the hot broth into the skillet. Simmer, covered, stirring occasionally, for about 20 minutes or until cooked.
In a sauté pan, heat 2 tablespoons of the duck fat over medium-high heat. Add the onions and the mushrooms and sauté, stirring occasionally, until the onions are golden, about 5 minutes. Add the gizzards and cook until warmed through. Season with salt and pepper. Mix with the kasha and cooked noodles and sprinkle with the parsley.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 37 grams, Carbohydrate 27 grams, Fat 55 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 561 milligrams, Sugar 3 grams, TransFat 0 grams