Duck Gizzards

Click to Enlarge	Duck Gizzards China - Shanghai
	Serves Effort: Sched: DoAhead:	2 main ** 2 hr Part	A very nice combination of flavors with a lightly crunchy texture. Duck gizzards are much liked in France, but in North America they are available mainly in ethnic markets serving Chinese communities..

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Duck Gizzards (1)
-- Marinade
Soy Sauce
Rice Wine
Rice Vinegar
Cornstarch
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pkg Edamame (2)
Bamboo Shoots (3)
Oil (4)
Stock
Sesame Oil

Prep

Rinse the DUCK GIZZARDS and remove any remaining fat - just scrape it to the edges and cut it off. Slice the gizzards thin, 1/8 inch or less.
Mix together All Marinade Items and stir in the Gizzards. Marinade at least an hour at room temperature or overnight in the fridge.
Thaw and shell EDAMAME. You need about 2/3 cup, then you can eat the rest.
Slice BAMBOO SHOOTS very thin and cut into pieces about 1-1/2 inch by 1/2 inch.

Run

Drain Duck Gizzards.
In a spacious sauté pan or wok, heat Oil very hot. Stir in Duck Gizzards and fry stirring until all moisture is gone and they're actually frying, but not so long as you burn the coating on the pan.
Stir in Edamame and Bamboo Shoots. Fry stirring for about 1 minute, then stir in Stock. Cook stirring until most coating on the pan is dissolved and the sauce is thickened, 3 minutes or so.
Stir in Sesame Oil, then immediately take off the heat.
Serve hot with plenty of steamed Jasmine rice.

NOTES:

Duck Gizzards: These are quite different in taste and texture from chicken gizzards. See my Duck Gizzard Page for details.
Edamame: These are fresh soybeans boiled in the pod. They have become popularized in North America so even the supermarkets have bags of them in the frozen food cases.
Bamboo Shoots: These are widely available canned in various forms of whole, sliced and slivered, but I prefer fresh or the new vacuum pack bags as having better flavor (available in Asian markets). Bamboo shoots are always fully cooked, necessary to drive off the cyanide.
Oil: In China the gizzards would most likely be fried in duck fat, but in North America you'll probably have to use some other oil, or render your own duck.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch