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1
Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat.
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2
Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.
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3
In a large saute pan, saute the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.
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4
Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture.
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5
Roughly chop the chestnuts and add to the mixture.
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6
Chop the gesiers and add to the mixture with a few tablespoons of duck fat.
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7
Add the Italian parsley.
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8
Mix everything together very well and taste for seasoning, add salt and pepper as necessary
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9
Beat the egg well and add to the mixture, mix together very well.
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10
Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.
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11
Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours.
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12
Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees.
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13
Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.
