Irene Kightley wrote:Wood pigeon...Gizzards are difficult to cook properly to make them attractive but confit, they're a delicacy which can be added to almost anything
Yes, exactly. I haven't a clue why I went all colloquial
Irene Kightley wrote:When you say a "bag" on the wood pigeons, do you mean a maximum number that a hunter is allowed to shoot ?
Sorry, I forgot to explain my 'bag' terminology! But: you can buy gizzards?!
Tim Wells wrote:sometimes gizzards are plastic bagged from a shop
I think 'back in the day' in France, animals were confit in Autumn at the peak of condition (read: fat),
K Nelfson wrote:My understanding is that confit was originally a way to keep meat for longer. The fat must cover the meat to make this method work... I've not found much information about how long the meat would keep