Recipe: Cocotte of Duck Gizzards and Rustic Bacon

The evening before:
In a salad bowl pour your gizzards, salt with coarse salt add thyme and bay leaf slightly crushed, cover and into the refrigerator.

1 The next day drain your gizzards, rinse them under cold running water then dry them on a kitchen towel.

2 In a cast iron cocotte (if possible) melt your duck fat then add your gizzards and your lardons and sear them well (7 to 8 minutes) then add your shallots your garlic cloves, the thyme and the bay leaf, sweat this for 5 minutes then your beans, and the crushed olives, let them sweat for 5 minutes while stirring then moisten with cold water (or broth) bring to a boil place your potatoes and pepper only.

3 2 cooking methods are available to you: either 2 hours over your heat reduced to minimum, or overnight in the oven at 85° (low temperature).
Then take out your cocotte, test the seasoning of the beans (perhaps a little fine salt) cut your potatoes and take the opportunity to enjoy for yourself the aromas that will fill your kitchen.