| |
Goose
Gizzards Confit
380g net. AU$24.90.
Order
This is one of
the treasures of Périgord gastronomy. In winter, every "cordon
bleu", every great chef in the area use goose or duck gizzards
confit as the basic ingredient for many delicious recipes
together with onions, potatoes or French beans. In summer
no salad is worth serving without its goose or duck gizzards
confit, warmed through in a frying pan, sliced and served
with walnuts. Simple recipes yet so delicious and refined.
|
|
|
|
Quercynoise Salad
(4 people): A green salad, 100g Foie Gras, (whole or in block, duck
or goose), 4 goose gizzards confits, 150g raw or smoked ham or duck
magret¸ 5 walnuts, 3 tablespoons of aged wine vinegar, salt and
pepper.
A very simple recipe. All you have to do is to reheat the gizzards
in a frying pan for 15 minutes and then place them sliced on the
salad, seasoned with the vinegar, salt and pepper and the walnuts.
Place the thin slices of Foie Gras on top just before serving.
|
Goose
gizzards confit
in white wine and potatoes
(4 people): 4 goose gizzards confit, 1kg waxy potatoes, 250ml white
wine (Sauternes or Montbazillac), 1 bay leaf, thyme, nutmeg, salt
and pepper.
Peel and slice the potatoes and dry them with a cloth. Heat the
gizzards in a frying pan on low for 15 minutes. Remove them. Cook
the potatoes in the pan with the gizzards fat, 15 minutes on each
side, add salt and pepper. Add the gizzards, the wine and the spices
and simmer for 10 minutes. Serve hot.
Comme en France
|
|
|
|
