“Gésiers de Canard”, also known as confit duck gizzards, are likely the most in-demand part of the giblets (apart from the liver). A soft, melt-in-your-mouth delight and bursting with a rich duck flavour is created when gently cooked in duck fat.

These duck gizzards have a long shelf life when unopened.

Founded in 1925, Maison Castaing is a true ambassador of French gastronomy. Established in the Landes a few kilometres away from the birthplace of its historic founder Joseph Castaing, this family business is part of the culinary tradition of the South-West. For more than 100 years, Castaing has been reinventing itself, whether in its recipes (foie gras, terrine or cassoulet or its packaging), while paying great attention to the selection of its raw materials and preserving its know-how.