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Goose Gizzards Confit
380g net. AU$26.90.
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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