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barnold
Joined: 10 Oct 2005
Posts: 141
Location: Washington, MO
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| Posted: Fri Dec 30, 2005 11:52 pm Post subject: duck liver |
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| Does anyone have any good recipies for duck/goose liver? In the fancy shmancy resteruants I think they call it "fois gras", anyway I would really like to utilize every part of the animal, and other than stuffing I really dont know how else to use it. |
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e4c4ever
Joined: 11 Oct 2006
Posts: 151
Location: Maryland
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| Posted: Fri Jan 05, 2007 12:33 pm Post subject: Re: duck liver |
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barnold wrote: Does anyone have any good recipies for duck/goose liver? In the fancy shmancy resteruants I think they call it "fois gras", anyway I would really like to utilize every part of the animal, and other than stuffing I really dont know how else to use it.
Fried gizzards!
We eat this in Colombia S.A. But with CHICKEN PARTS. I imagine it is the same as cooking chicken.
Sopa de menudencia:
Properly wash parts with water:
2-3 pairs of Duck feet
3-4 Gizzards
2-3 Liver
2-3 heart
Chicken broth
Potatoes
Celery
Carrots
Salt/pepper
Cumin
parsly flakes
Adobo
2 cloves garlic
1 whole onion
1-2 Jalapenos(if you want it spicy)
Put everything in a big pot and make soup!
White rice on the side
PM me if you have questions. |
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Widux
Joined: 18 Feb 2007
Posts: 221
Location: Melvina, Wi.
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| Posted: Sun Feb 18, 2007 4:50 pm Post subject: |
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| Technically--Foie Gras is fatted goose liver- -I've used Canada goose livers for Pate' but never duck although i can't see why they would not be just as good. PM me for recipe if interested. |
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WesternHunter
Joined: 05 May 2006
Posts: 685
Location: Western USA
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| Posted: Tue Mar 27, 2007 12:21 pm Post subject: |
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| If it (liver) appears healthy we usually just fry it up and feed it to the labs. It helps with the oils in their skin and keep their coats remaining more water repellent, also prevents dry skin for them too. |
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