Kent Wang:
Start with .5 lb duck gizzard
Kent Wang:
Trim fat
Kent Wang:
Marinate with cooking wine, salt, Sichuan pepper, star anise
Kent Wang:
Star anise, Sichuan pepper
Kent Wang:
Mix and refrigerate for a few days
Kent Wang:
Wash off the salt and seasonings
Kent Wang:
Add ginger, scallions, salt, cooking wine
Kent Wang:
Fill water to immerse, cook for 20 minutes with lid on
Kent Wang:
Strain and cool, slice into pieces
Kent Wang:
Add sesame oil, fleur de sel
Kent Wang:
Done!