Alicot d’Oie aux Légumes d’Hiver

Goose giblets with root vegetables

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 1.5 kg/ 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