Candied Poultry Gizzards
Comments:	Watch carefully as only 1 minute is enough for the water to evaporate and just a few seconds for gizzards to become dry and hard, lost! Excellent served lukewarm thinly sliced, into a salad.
Ingredients	Preparation
Poultry such as chicken gizzards Coarse salt 1 bunch fresh thyme sprigs Crushed garlic cloves, to taste Goose, duck or meat fat	One day ahead of time, well clean, open-up each gizzard in the middle pulling on each side. Delicately pull inside pocket; throw away pocket, after checking inside to see how the bird was fed if desired. Transfer cleaned gizzards into a salad bowl. Sprinkle all over with coarse salt. Set aside overnight. Well-rinse then transfer gizzards into a casserole [you will notice that they are now really red, due to the salt]. Add fresh thyme sprigs and crushed garlic cloves. Cover gizzards, with lots of goose, duck or meat fat. Bring to a boil over really low heat. Directly cover mixture with waxed paper, cut to size of the casserole; cover casserole leaving a small opening. Simmer for 10 minutes. Turn off the heat for 5 to 10 minutes, to keep mixture to simmer really slowly. Simmer for 10 minutes more; then turn off the heat for 5 to 10 minutes. Repeat until gizzards are really tender, which could take up to 2 hours, watching carefully.