Ingredients for 4 servings
- 800 g (28 oz) duck gizzards
- 6 large red onions
- 100 g (3.5 oz) sautéed porcini mushrooms
- 2 teaspoons liquid honey
- 5 cl (1.7 fl oz) Côtes du Rhône wine
- 4 small potatoes
- 200 g (7 oz) goose fat
- salt, 5-berry pepper mill
Recipe: Duck Gizzards with Sweet Porcini Mushroom Sauce
Prep
10 min
Cook
30 min
Total
40 min
Servings
4 serv.
Step-by-step directions
1 Slice the red onions. In a small saucepan, sauté them in a spoonful of goose fat. Once browned, set them aside off the heat.
2/ In a pot of water, pre-cook the peeled potatoes cut into 4 pieces lengthwise
3/ In a sauté pan, heat the gizzards in goose fat, salt and pepper, then add the red wine and onions and cook on low heat covered for 15 minutes
4/ Add the honey, salt and pepper.
5/ At the last moment, add the porcini mushrooms
6/ Sauté the potatoes in the remaining goose fat
7/ Then arrange the gizzards in the center of the plate and place the 4 potato quarters around them
Bon appétit!
Chef Patrick's Comment
Recipe designed to prepare for the approach of cold weather, surely excellent, although with particular attention for somewhat sensitive stomachs.
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