Last year I had a real pleasure to participate in cooking classes where a main topic was goose. Frankly speaking in was a totally new experience for me as I had goose only a few times in my life and had never cooked with it before. These classes were a turning point for me- I fell in love with goose meat. It turned out to be a very delicious, elegant and versitile meat. And it goes so well with so many flavours and ingredients.
I highly recommend you to try out this little starter. The flavours play together so harmoniously here. I bet that most of you have never had goose gizzards before and maybe even think they are yucky 🙂 But give them a chance. They are very delicate and delicious. They need some time to cook but if you give them some love and attention you will get a great flavour in return. And you won't spend a lot of money to get that 🙂
Makes 4 servings
- 10-12 goose gizzards
- 1-1,5 kilograms goose meat (goose neck, wings, legs)
- 3 carrots, peeled
- 3 parsley roots, peeled
- 1 celeriac (medium size)
- 2 celery stalks
- 1/2 leek
- 2 onions, charred
- 3 bay leaves
- a few all spice, whole
- a few black peppercorns
- a few fresh thyme springs
- 2 oranges- grate zest and separate segments from the fruit. You will need both
- salt, to taste
- 4 pieces toasted brioche
Place goose meat in a big pot. Add carrots, parsley, celeriac, celery, leek and charred onion.
Add bay leaves, whole all spice, and peppercorns.
Place goose gizzards on top. Season with 1 tsp of salt.
Cover everything with cold water and place the pot over a medium heat. Cook under cover until water starts boiling. Remove froth from the surface. Cover the pot and cook for about 4-5 hour on a very low heat. It shouldn't be boiling at any time.
After about 2 hours check the gizzards. If they are tender, remove them from the pot and set aside.
When the rest of goose meat is cooked and the broth has a nice flavour and aroma, pour part of it to another pot.
It will be reduced at leats 1/3 of it so make sure to pour away enough to serve.
Add thyme springs to the broth, and place the pot over a high heat, without lid.
Cook until at least 1/3 of liquid evaporates. The more you reduce the stock, the more intense and deep flavour you will get.
Place your gizzards in a hot stock to heat them a little bit. Check the seasoning and add more salt to the stock if neccessary.
Remove gizzards and using a sharp knife cut them into thin slices. Drain your broth to get rid of thyme.
Start plating. Arrange goose gizzards nicely on a bottom of a deep plate. Add a few orange segments.
Pour the little amount of stock over it very carefully. Sprinkle everytjing with orange zest and fresh thyme leaves.
Serve immediately with a grilled brioche on the side.