Duck gizzards with Potato soufflé – La Ferme St Jacques
Separate yolks and mix with mashed potatoes and grated cheese for a delicious topping alternative—perfect for a creamy twist!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lafermestjacques.com.
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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