Bacon fatas needed for cooking and sealing the confit, I only needed a few cups
Herbsdried or fresh, for seasoning the gizzards
Kosher salt and fresh ground black peppera pinch or two
Trim the silver skin and fat from the gizzards. Season the gizzards very lightly with salt and pepper and the herbs and marinate overnight.
The next day, preheat the oven to 250.
Place the gizzards and herbs into a small earthen ware crock or terrine, preferably with tall edges. Cover the gizzards with melted bacon fat until they’re covered completely by 1 inch of liquid fat.
Cover the dish with aluminum foil and bake for 3 hours, or until tender when pierced, then remove the gizzards from the oven and refrigerate in their dish. The gizzards should be completely covered with solidified fat, and not protruding at all or exposed to air. Refrigerate the gizzards for 3-4 days, then add to whatever recipe you’re using.