in Germany

Goose giblets or goose giblets as we cook them in Munich.

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Ingredients for 4 servings:

  • 1 portion of giblets (young goose), consisting of: wings, neck and giblets
  • 1 onion(s)
  • 2 cloves
  • 2 bay leaves
  • 1 tbsp mustard seeds
  • 125 ml vinegar (wine vinegar)
  • 100 g fat, if possible goose fat
  • 2 tbsp flour
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Based on an old recipe from my mother.

Boil all ingredients, except the fat and flour, in salted water for about 45 minutes. The next day, remove all bones and finely slice the remaining giblets. Make a light roux from the flour and fat, then slowly add the goose stock until it reaches a creamy sauce. Add the meat and cook until tender. Bread dumplings are almost a must.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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