Duck giblets in wine sauce

Name: Duck giblets in wine sauce - Casiana C.
Ingredients: duck offal; drake (eggs; gizzards; liver) 5 cloves of garlic 50 ml oil 250 ml red wine salt to taste pepper a few sprigs of herbs (parsley; dill) 25 ml vinegar

Meat - Duck giblets in wine sauce by Casiana C. - Recipia

Duck offal needs careful cleaning before cooking, and in this recipe, they are briefly boiled in salted water with vinegar. After that, they are browned in oil along with garlic, then cooked covered in red wine. The offal used comes from drakes, meaning eggs, gizzards, and liver. The herbs are added at the end to remain fresh and not lose their aroma completely. Quick Info Total time: not specified in the original recipe. The boiling stage starts when the water boils, and the covered cooking lasts for 10 minutes. Preparation time: not specified. Cooking time: 10 minutes after adding the wine, plus the time needed for the water to boil and for browning the offal. Servings: not specified; it depends on the amount of offal used. Difficulty: easy to medium. Recipe type: dish made from duck offal, cooked in red wine sauce. Ingredients Duck offal from drakes: eggs, gizzards, and liver 5 cloves of garlic 50 ml oil 250 ml red wine Salt, to taste Pepper, to taste A few sprigs of herbs: parsley and/or dill 25 ml vinegar For the first boiling: 1 liter of water Salt, to taste Preparation method 1. Clean the duck offal well, then wash them with cold water. It is important that this step is done before boiling, especially if you are using more types of offal, such as eggs, gizzards, and liver. 2. Put 1 liter of water in a pot. Add the offal, salt, and the 25 ml of vinegar. Place the pot on the stove and let the water come to a boil. 3. When it boils, remove the offal from the pot and place them on a plate. There is no need to leave them in the water after this step, as cooking continues in the pan. 4. Clean the 5 cloves of garlic, wash them with cold water, and chop them finely. 5. Heat the oil in a pan. When it’s ready, add the offal to the pan along with the chopped garlic. 6. Let them cook for about 2-3 minutes, then turn the offal to the other side with a wooden spatula. Cook for another 2-3 minutes. During this time, the garlic cooks along with them, and the offal browns slightly. 7. Pour the red wine over the offal. Add salt and pepper, to taste. 8. Cover the pan with a lid and let the dish cook for 10 minutes. 9. Wash the herbs, then chop them. At the end, after the 10 minutes of cooking, add the chopped parsley and/or dill. 10. Serve the dish while hot, with the sauce formed in the pan. Why I make the recipe often The recipe is useful when you have duck offal on hand and want to cook them without a long list of ingredients. The steps are simple: a short boil, a few minutes in the pan, and then cooking in wine, covered. Garlic and herbs add flavor, and the wine forms the base of the sauce. Another advantage is that the method suits several types of offal from the same duck. The eggs, gizzards, and liver can be prepared together, as indicated in the basic recipe. Tips Clean and wash the offal before starting the boiling. In the original recipe, they are boiled in salted water with vinegar until the water boils, then removed to a plate. Follow the order of the steps. The offal is boiled first, then placed in the hot oil with garlic. The wine is added only after they have been turned and cooked for 2-3 minutes on each side. Turn them with a wooden spatula to maneuver them more easily in the pan and to avoid breaking them during cooking. Salt is added both in the boiling water and later in the pan after adding the wine. Add the amount to taste, keeping in mind that the offal has already been boiled in salted water. Add the herbs at the end. If added too early, they lose more of their freshness and aroma. Substitutions The recipe mentions parsley and dill for herbs. You can use either one, depending on what you have on hand or your preferred taste. No other substitutions for wine, oil, garlic, or types of offal are indicated. To keep the recipe as close to the original as possible, use red wine and offal from drakes consisting of eggs, gizzards, and liver. Variations A simple variation is to use only parsley or only dill at the end, instead of combining them. Both are mentioned in the initial list of ingredients. You can prepare the recipe with different proportions of eggs, gizzards, and liver if you have more of a certain type of offal. The total quantity is not specified in the basic recipe, so the time and number of servings will depend on how much you use. For a stronger garlic flavor, keep all 5 cloves indicated. If you prefer a milder taste, the source does not provide an alternative amount, so any reduction is up to personal preference and changes the original recipe. Serving ideas Serve the offal hot, straight from the pan, along with the wine sauce. The herbs added at the end remain the fresh element of the dish. The dish can be served as a main course or as a serving of offal. Since the recipe does not indicate a side dish, that remains up to choice and is not part of the basic version. Frequently asked questions 1. What types of offal are used? The recipe is made with offal from drakes: eggs, gizzards, and liver. These are cleaned and washed before the first boiling. 2. Why is vinegar added to the boiling water? In the original recipe, the 25 ml of vinegar is added to the water in which the offal is boiled, along with the salt. The vinegar is part of the preparation method and is not added directly to the pan with the wine. 3. How long are the offal boiled in water? The source does not specify an exact number of minutes. The offal is placed in water and left until it boils, then removed to a plate. 4. When is the wine added? The red wine is added after the offal has been cooked in oil and garlic for 2-3 minutes on each side. After adding the wine, the pan is covered for 10 minutes. 5. Can I use only parsley or only dill? Yes. The recipe mentions a few sprigs of herbs, namely parsley and dill. You can use one of them or combine them, then add them chopped at the end. Nutritional values The values are only estimates, as the recipe does not specify the amount of offal or the number of servings. The offal can significantly change the intake of protein, fats, and calories, especially depending on the proportion of liver and the other organs used. For the ingredients with known quantities, namely 50 ml oil, 250 ml red wine, 5 cloves of garlic, and 25 ml vinegar, the dish has approximately 600-650 kcal in total. The majority comes from oil and wine. A rough division into 4 servings, not including the offal, would mean approximately: 150-165 kcal per serving 11-12 g fat 2-3 g carbohydrates Less than 1 g protein These figures do not represent the final values of the dish. The offal adds protein and calories, and the exact amount is not mentioned. For an accurate calculation, the weight of the offal, the type of each organ, and the actual number of servings would be needed. Storage and reheating If there are leftovers, let the dish cool and store it in the refrigerator in a closed container. Since the recipe contains offal, it is better to consume it as soon as possible and not leave it at room temperature. Reheat only the amount you plan to consume. You can do this in a pan over low heat, along with the remaining wine sauce. The dish is served hot. The recipe does not provide instructions for freezing, so the best option is to store it in the refrigerator and consume it shortly.

Duck giblets in wine sauce

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