Serious Eats: Talk
Calling all nasty bits aficionados.
For Thanksgiving, my family traditionally has goose rather than turkey. It is unbelievably delicious, and my favorite part has always been the liver. My dad has a recipe for it that's very simple but so very tasty (even if my mom never has any). However, I was wondering if there were anything I could do with the rest of the offal. Any suggestions for what to do with goose heart and kidneys?