Alicot d’Oie aux Légumes d’Hiver

• 1.5 kg/3¼ lb goose giblets and offal: necks, wings, gizzards, feet, hearts and

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 to cover the goose. Add the bacon, bouquet garni, garlic and seasoning, cook gently for 15 minutes, then add the carrots and leeks. After 5 minutes, add the potatoes, then 5 minutes later, add the tur