Duck gizzards with Potato soufflé
Separate yolks and mix with mashed potatoes and grated cheese for a delicious topping alternative—perfect for a creamy twist!
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Cooking tools:
- Ramekin
- Potato ricer
- Kitchen scale
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Skillet
- Saucepan
- Pot
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Spoon
- Colander
Ingredients
- 350 gr Potatoes
- 3 pcs Egg whites
- 1/2 tsp Dried basilic
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Black pepper
- 2 Tblsp Crème fraiche
- 60 gr Duck fat
- 500 ml Duck stok
- 2 tblsp corn strach
- 600 g Duck gizzard (La ferme St Jacques)
- 8 pc ciboulette
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