Goose Giblets, Dark – Also Applies to Duck Giblets

Goose giblets (o. Duck giblets) include: the cut off, small parts of a goose (o. Duck). This includes the wings, feet, head, stomach and heart. The meat of the neck and in some areas also the well-cleaned intestines. (Note: of course, the liver can also be processed. But it tastes sooo good fried with onion that it is usually eaten separately 🙂

The meat parts are cooked in well-seasoned vinegar water with onions, pepper, salt, parsley, yellow bay leaf spice, leek, turnip, peppercorns and a clove head. Then prepare a dark roux, which should be seasoned with goose blood or, if it is not available, with pig’s blood. Pour in the cooking broth and add a little sugar, soup seasoning, sour cream and, if possible, a small glass of must or red wine. The sauce should be spicy, sweet and sour and dark.

It is served with potato dumplings or bread dumplings or long-grain rice.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

Related Recipes:

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