Bayou Giblet Special
A masterchef level dish focusing on finely minced organ meats and homemade dark stock.
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Ingredients
- 1 lb Chicken hearts and gizzards, finely minced
- 1/2 lb Duck liver, deveined and minced
- 4 cups Homemade dark roasted duck stock
- 1/2 cup Duck fat (rendered)
- 1/2 cup All-purpose flour
- 1 large Yellow onion, brunoise
- 1 medium Green bell pepper, brunoise
- 2 stalks Celery stalks, brunoise
- 1 tbsp Fresh thyme leaves, minced
- 1/2 tsp Cayenne pepper
- 1 tbsp Worcestershire sauce
- 1/4 cup Dry sherry
Instructions
- 1
In a heavy-bottomed cast iron dutch oven, combine the duck fat and flour over medium-low heat to begin a dark roux.
- 2
Whisk the roux constantly for 30 to 45 minutes until it reaches a deep chocolate color, being careful not to let it scorch.
- 3
Immediately add the brunoise onion, bell pepper, and celery to the roux to stop the cooking process; sauté until the vegetables are translucent and soft.
- 4
In a separate searing-hot skillet, brown the minced hearts and gizzards in small batches until deeply caramelized, then deglaze that pan with the dry sherry.
- 5
Incorporate the browned meats, the sherry deglazing liquid, and the minced duck liver into the roux and vegetable base.
- 6
Slowly whisk in the dark roasted duck stock one ladle at a time to ensure a smooth, velvety emulsion.
- 7
Add the thyme, cayenne, and Worcestershire sauce, then reduce heat to a bare simmer for 90 minutes until the giblets are tender and the sauce is glossy.
- 8
Adjust seasoning with salt and black pepper to taste, serving the final ragout over a precise mold of toasted popcorn rice.
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