Goose Giblets, Light – Also Applies to Duck Giblets

Goose giblets (or duck giblets) include: the cut, small parts of a goose (or 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 used. But it tastes sooo good fried with onion that it is rather eaten separately 🙂

First you boil the meat parts in vinegar water until soft. You add onion, parsley greens and parsley roots, yellow beets, 1 bay leaf spice, salt, a few peppercorns and clove heads. When the meat is well tender, it is removed from the bones to taste and then a light roux is prepared, which is poured with the strained cooking broth. Season the ragout with the meat with soup seasoning, sour whipped cream, a little bit of sugar and, if possible, a glass of white wine to taste and add raw potato dumplings or bread dumplings, long-grain rice or mashed potatoes.

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