Easy duck gizzards recipe that you're sure to love! It's savory, fragrant, and very flavorful. Tasty duck gizzards are cooked in a rich braising liquid made of soy sauce, Chinese cooking wine, ginger, garlic, and star anise. Served with steamed rice it is a wonderful and delicious lunch or dinner idea!

My other favorite duck recipe is this whole air fryer duck. Very crispy and juicy and just as good as duck gizzards recipe.

If you have ever bought a whole duck before most likely it came with a bag of giblets tucked inside. Giblets are the name given to the inside organs of the bird. Gizzards are included in this packet and are basically the bird's stomach.

They are thick, meaty, and have a slightly crunchy texture that becomes incredibly soft and tender, when simmered for long periods of time.

Thanks to an aromatic broth, after 2 hours the duck gizzards will have absorbed all the flavor of the seasonings and spices leaving you with a comforting and delicious meal!

If you have never tried offal meats or think you don't like them give this duck gizzards recipe a try! It's rich and savory and sure to be hit even amongst the pickiest eaters!

How to make duck gizzard recipe

Begin by preparing the duck gizzards. This involves a thorough rinse under cold running water to ensure they are properly cleaned. Take the time to remove any excess fat or gristle that may be attached to the gizzards as these can lead to a chewy texture in the final dish.

Once the gizzards are ready, gather a large pot and place the gizzards inside. To the pot, add water, soy sauce, Chinese rice wine, and brown sugar.

For the aromatic component, add star anise, bay leaves, peeled and crushed garlic cloves, slices of fresh ginger, and chopped green onions.

Place the pot on the stove over high heat and bring the mixture to a boil. Keep an eye on the pot to prevent it from boiling over. Once boiling, reduce the heat to low.

This will allow the gizzards to simmer gently and become tender over time. Cover the pot with a lid to keep the heat and moisture in.

Allow the gizzards to simmer for about 2 hours. It's important to let them cook slowly to achieve the desired tenderness. After 2 hours, use a fork to check the gizzards.

They should be tender but still hold their shape, not falling apart. If they feel tough, continue to simmer and check them every 30 minutes until they reach your preferred level of tenderness.

When the gizzards are cooked to your liking, it's time to season the broth. Taste it and, if needed, add salt to enhance the flavors. Remember, you can always add more, but you can't take it out, so add a small amount at a time.

If you want to add an extra touch to the dish, you can strain the gizzards from the broth and quickly stir-fry them. Heat a pan over high heat with a little bit of oil, then add minced garlic and sliced chili peppers for some heat. Stir-fry the gizzards until they are nicely browned and coated in the garlic and chili flavors.

Finally, serve the gizzards. You can serve them as they are, stir-fried or not, with the cooking broth. If you want a more substantial meal, serve them over rice.

Garnish the dish with freshly sliced green onions for a bright, fresh contrast to the rich gizzards. Enjoy this savory and aromatic dish!

Recipe ingredients

Duck gizzards. 1lb of cleaned duck gizzards.

Water. 2 cups of water is used to braise the gizzards with the other ingredients.

Soy sauce. Adds rich, savory flavor and aroma to the braising liquid.

Chinese cooking wine. Also known as Shaoxing wine. Helps to reduce the offal/ gamey flavor of the gizzards making them even more delicious.

Brown sugar. Adds hints of caramel sweetness to the broth.

Aromatics. Minced garlic, sliced ginger, and green onions.

Bay leaves. This fragrant leaf is used to add a deeper flavor to the braising liquid.

Star anise (optional). Tastes distinctively like licorice with a slightly floral flavor.

How to clean gizzards

Your gizzards should come mostly clean but it's important to thoroughly clean them to remove grit or other debris that could give your dish an off-putting taste or texture.

Rinse them thoroughly under cold running water to remove any fat or gristle left on the gizzards.

You could also soak your gizzards in a bowl of cold water for an hour if you are not ready to cook them right away. After an hour rinse them until the water is clear.

Salt is sometimes sprinkled on duck gizzards to clean them and remove any impurities or offal flavors. However, since we are using Chinese cooking wine, you can skip this step!

You might have noticed that the gizzards have a thin outside layer of silver membrane. It can be removed if you are pan-frying the gizzards, otherwise, it will eventually melt away!

Substitutions

Duck gizzards. Replace with chicken or goose gizzards. Chicken gizzards are a bit smaller so you might want to use a little over 1lb for this recipe.

Water. A low-sodium chicken broth or duck broth can be used instead to add an even richer depth of flavor.

Star anise. You can totally leave it out or replace it with a cinnamon stick, a ¼ teaspoon of ground cinnamon, Chinese five spice, or whole or ground cloves.

Chinese cooking wine. Use dry sherry or mirin instead. If you using mirin omit the brown sugar because this wine already has a sweet flavor.

Soy sauce. Use tamarind instead!

Frequently asked questions

Side dishes

Steamed Rice: Given the rich, robust flavors of the duck gizzards, plain steamed rice makes an excellent side dish. It helps balance the intensity of the main dish.

Stir-Fried Vegetables: A mix of colorful, quickly stir-fried vegetables like bell peppers, bok choy, snap peas, or carrots can provide a refreshing contrast. Use a bit of garlic, ginger, and soy sauce for a simple and delicious stir-fry.

Noodles: Consider serving it with a side of Chinese noodles, such as egg noodles, rice noodles, or even ramen, simply tossed with a bit of sesame oil.

Couscous: Light and fluffy couscous can absorb the delicious juices from the duck gizzards, making for a tasty and satisfying side.

Roasted Potatoes: Roasted with herbs and garlic, these can provide a hearty, flavorful counterpoint to the gizzards.

Storage instructions

Store leftover duck gizzards in an airtight container in the fridge for up to 3-4 days.

If you want to freeze them, place the cooled gizzards in a freezer-safe container, leaving a bit of space for expansion, and freeze for up to 2-3 months.

To reheat, if frozen, thaw in the fridge overnight. Then, warm them on the stovetop over medium heat or in the microwave until hot, ensuring to stir occasionally for even heating.

Recipe tips

The top tip for cooking this duck gizzards recipe would be to ensure you're cooking them slowly and on low heat. Gizzards are a muscular part of the duck and can be quite tough if not cooked correctly.

By simmering them at a low temperature for a longer period you'll be giving them the time they need to break down and become tender. So, patience is key! Rushing the cooking process can lead to tough, chewy gizzards. If they're still not as tender as you'd like after the suggested cooking time, don't hesitate to extend the simmering time.

Another tip would be to make sure you clean the gizzards thoroughly before cooking. This will help remove any grit or unwanted bits, leading to a more enjoyable eating experience.

More organ meat recipes you may like

• Instant pot beef liver
• Chicken hearts recipe
• Instant pot beef tongue
• Air fryer scrapple
• Air fryer chicken hearts
• Slow cooker beef heart recipe
• Lamb heart recipe
• Chinese pork tongue recipe

Hope you will like this duck gizzards recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.