Duck giblet stew
For 6 people:
2 duck giblets
Carrots or salsifys (or both), or a can of salsifys and 1kg of carrots
1 onion
Salt, pepper, chopped garlic and parsley
- Sauté the duck giblets in a stew pan using the duck fat. Put aside.
- In the same pan, sauté the chopped onion, the carrots, and the salsifys cut into links.
- Put the vegetables aside. Bring the giblets back into the pan, sprinkle a tablespoon of flour over them, cook until the flour is lightly coloured and add just enough water (or, better yet, chicken bouillon) to make a sauce.
- Add salt and pepper and simmer for 1 hour.
- Add the vegetables and let the stew cook for 1 hour more. Keep an eye on the doneness of the duck giblets and vegetables.
Try this with a good red AOC Cotes de Bergerac
(to be consumed with moderation)