1/2 lb (225 g) confit duck gizzards

2 tablespoons (30 ml) duck fat

Grated zest of 1 lemon

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) chopped fresh chives

1 teaspoon (5 ml) chopped fresh thyme

Espelette pepper, to taste

Salt and pepper

In a small saucepan, gently warm the gizzards in the duck fat. Add the remaining ingredients and cook for 1 minute. Season with salt and pepper. Serve warm as hors d’oeuvres or appetizers.

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