Giblets and Foie Gras

Americans have long been familiar with the traditional giblet gravy served with the holiday turkey. Most home cooks precook the gizzards, liver, and heart by simmering them in water. The giblet broth is then used along with the roasting juices to make the gravy; the giblets are chopped and added to the gravy at the end. Giblets cooked and chopped in this way, while contributing a delightful texture and contrast, do not actually thicken.

The French—both professionals and home cooks—have long used raw giblets, often in conjunction with blood, to finish sauces. Giblets used in this way thicken the sauce; contribute a full, often gamy, flavor; and give the sauce a characteristic muddy appearance, sometimes unappealing to the uninitiated but delicious once tasted.