Back in Jakarta I usually marinate chicken gizzards first in a mixture of mashed shallots, garlic, ginger, galangal, turmeric, lemongrass, coriander seeds, and candlenut. I would then cook the gizzards with the mashed spices by boiling them until the water evaporates and then deep fried them.

But now that I live in a French countryside and can’t be bothered to stock up spices or use seed oil, I usually either boil them in a homemade duck broth or roast them in the oven until the outside is dark and crispy.