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1
Heat oven to 225 degrees.
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2
Clean the gizzards, then cut them into 1/2-inch dice.
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3
Place in a small, heavy-bottomed pot, sprinkle with salt and pepper to taste and add enough rendered duck or goose fat to cover.
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4
Bring to a simmer, cover the pot, and then transfer it to the ovens center rack.
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5
Bake, covered, for 2 to 3 hours, until tender and chewy but not browned.
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6
The gizzard confit can be left to cool and then refrigerated in its fat until serving.
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7
Put the kasha in a medium bowl and mix well with the egg and 2 tablespoons of the chicken broth.
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8
Bring the remaining broth to a boil.
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9
Place a skillet with a lid over medium heat and add the kasha, stirring it for a few minutes until it is firm and smells like toasted nuts.
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10
Pour the hot broth into the skillet.
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11
Simmer, covered, stirring occasionally, for about 20 minutes or until cooked.
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12
In a saute pan, heat 2 tablespoons of the duck fat over medium-high heat.
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13
Add the onions and the mushrooms and saute, stirring occasionally, until the onions are golden, about 5 minutes.
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14
Add the gizzards and cook until warmed through.
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15
Season with salt and pepper.
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16
Mix with the kasha and cooked noodles and sprinkle with the parsley.
