Melt 3 tablespoons of the duck fat (or 1 tbsp of unsalted butter) in a large saucepan over medium heat and add the fresh sage leaves, bay leaves and the peeled whole garlic clove.

Stir and gently fry all the ingredients for 2 minutes. Slice the duck gizzards in half and add them to the pan as well.

Stir the ingredients again and bake the gizzards for about 5 to 6 minutes. Stir regularly. Then pour in the chicken stock. Season with a pinch of pepper and salt.

Bring the gizzards and the chicken stock to a good boil. Put a lid on the pan and cook them until the stock has almost disappeared.

Then remove the bay leaves, the cooked sage leaves and the whole garlic clove. Using 2 forks shred the gizzards up roughly until they kind of look like pulled pork.

Transfer the shredded duck gizzards to a cup, small ramekin or container and press the top well. Let the gizzard rillettes cool down fully at room temperature.

Then melt the rest of the duck fat or the unsalted butter in a small saucepan over medium heat and add the freshly chopped parsley. Season lightly with a pinch of pepper and salt.

Then pour this mixture on top of the rillettes until they are evenly covered.

Cover with some cling film. Carefully place the rillettes in the fridge for 24 hours until the duck fat or butter layer on top has set fully . Remove the rillettes from the fridge 2 hours before you want to serve them to make sure that the duck gizzard rillettes are smooth and easy to spread on crackers or toast.