PrintWhat to do with duck livers, etc.?
The last time I bought and roasted a duck (which was also the first time!) I wound up with a lot of organ meat; livers, gizzards, and heart (I guess). I hated to waste it all, but didn't know what to do with it. Suggestions, please?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
2 Comments:
Sautee it with garlic and chopped tomato, deglaze with maderia, chop fine, mix in some sage, toss with pasta and cheese.
coolname at 3:42PM on 09/26/07
You can go a couple of different ways. What I like to do is throw them into a freezer bag in the freezer and save them up for things like rumaki, dirty rice, or paté. One liver is never enough to do anything with so that is why I always have different bags of parts in my freezer. I even save all my bones from different meats for stock. It doesn't matter if you have a mixture. It is also a way of cutting down on your grocery bill.
persephone113 at 6:30PM on 05/05/08