Big fan of chicken gizzards here eat them close to weekly with rice .
I have eaten escargot , more or less same as escargolade ?
A bit like eating a bowl of pistachios but not as much fun.
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British Kids arenāt content with Just One Cornetto.
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Escargolade is the colloquial name for s fete of snails. Forget serving snails in little plates of 6 or 12. We serve by large bowlfuls that are slapped onto tables for sharing - then refilled. On the table are small bowls of condiments including the most galicky aioli.
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Offal ,gizzards any part of a frog or snails , all shell fish get a big no no from me . 
however I do now eat certain fish ā¦Nothing that looks like a fish though!
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Not tried the chicken ones but duck gizzards are a common dish in my region - but they sound a lot better in French (gesiers). But then so does coeurs de canards.
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I remember think like 30 years ago Helix pomatia were sold in the USA as pets , easy to breed but yes takes some time to grow them out .
love duck but have not had it in like 20 years but never tried duck gizzards
Thereās a few restaurants nearby do a salad that is salad itself plus a few slices of smoked duck breast, plenty of gizzard, sometimes a confit thigh and most often a tranch of foie gras. That is a meal.
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We buy duck breasts regularly. Pan fry skin down, remove, stand, thinly slice, reheat pan, slices back in, add boiled rice, soya and/or hoisin sauce, serve. Delish.
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Imagine rather pricey ?
When I lived in Albany a neighbor bred Flemish giant rabbits in outside big rabbit hutches .
Ate rabbit often and miss that now as Florida weather is not rabbit raising weather
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Love duck breast - its one the reasons I bought a gas heated plancha. There is a ton of fat coming off duck breasts and the plancha drains it easily leaving a crusty skin with well rendered fat
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Yes, very. The latest price is near Ā£10 for a pair! But Mrs d00d and I, in our old age, share one and the other goes in the freezer. They are meaty, the skin has quite a bit of fat incorporated, thatās where the flavour is. The fat comes out as the skin is browned, but that get soaked up in the rice. I slice one breast into more than a dozen slices. All very tasty.
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Iām sure thatās a good way to do it, but we donāt like to waste the fat. Lower cholesterol than butter, you know.
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I looked it up and 10 British pounds is equivalent to a thousand dollars in the USA .
Lol Iām goofing around more like 13.45 US Dollars but that is not bad at all for 2 ducks . Here which also found now in supermarket as might now get one they are 7.81 per pound which is pricey .
The plancha drains the fat off into a cup ā¦ and that is then poured into ice cube tray to be frozen. Then brought out for roast potatoes. You do get some decent fat from cooking duck breast - but when I make confit of duck there is much more. Recipe:
Get hold of decent sized duck legs (leg & thigh of course). Last year I bought 20 from a good local supplier. Worked out at about 4 euro a leg. The night before salt the legs liberally.
Heat a ton of water in a very large pot - we are talking 30-40 litre pot. I do this on an outdoor gas burner. As this process is vest done when ducks are fattest (Nov / Dec) pick your day.
Brush the salt off the ducks legs. Ram two legs into a 1 litre kilner jar, repeat. Seal the jars are drop into the warming water. Might need a weigh to press the jars down into the water. Bring to a simmer and keep simmering for 3 hours. (10 jars require two separate boils.)
Take out, leave to cool. The confit will keep for months and months if the rubber seal on the jar is good. When you get them out, pop into a hot, hot oven for 25 minutes. Serve with fries.
Save the massive amount of fat in the jar for use later.
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And know you are an honorary Yank .
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Whatās that - roughly 15 dollars per kilo? Which is about 12 euro per kilo - that is pretty good.
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