Alicot d’Oie aux Légumes d’Hiver from Memories of Gascony by Pierre Koffmann
Heat the fat in a flameproof casserole and fry the bacon until golden. Remove the bacon, put in the goose giblets and offal and seal all over. Add the onions Pour in the wine and enough water just ...
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Ingredients
- 1 1/2 kg/3¼ lb goose giblets and offal: necks, wings, gizzards, feet, hearts and livers
- 50 g/2 oz turnips, diced
- 100 g/4 oz potatoes, diced
- 75 g/3 oz leeks, diced
- 100 g/4 oz carrots, diced
- salt
- freshly ground pepper
- 5 garlic cloves, crushed
- 1 small bouquet garni
- 300 ml/½ pt dry white wine
- 300 g/11 oz onions, diced
- 200 g/7 oz bacon, diced
- 100 g/4 oz duck fat
- 50 g/2 oz savoy cabbage, diced
- 100 g/4 oz pumpkin, diced
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