Parlez vous français? Ya, I know, I don't either, much. After 10 weeks of French lessons, The Trout and I should be doing so much better. I blame it on my German background. I seem to take the English word and translate it to German first and then try to put it into French. Very time consuming and not very productive. But, we have definitely learned a lot.
Gésiers d' oie are goose gizzards. Don't get that look on your face. You really have to try them. This evening we ate them the same way we ate them in the Dordogne. In a salad...a beautiful way to enjoy this tasty part of the goose. In fact, every time I see them on a menu in France, I order them...they are that good. Tender, sweet and tasty.
I boiled a couple of Yukon gold potatoes and let cool to room temperature. Added them to some mixed greens and then opened the can of gizzards. I cut them into smaller pieces and sautéed them in their own goose fat until slightly crisp. I removed them and scattered them on the salad. I then added some red wine vinegar to the goose fat and let it cook up and then poured the hot mixture onto the salad for the dressing. Truly, I believe you need a true love for French food to really enjoy this.
This trip we will not be in the Dordogne, but Provence. The gésiers will not be as available, but I still have hopes to find a can to bring back home to the pantry.
My sisters and I used to stand around while my mother fried chicken and fight over who got the gizzard. So, I'm pretty sure I'd like goose gizzards--not that I've ever seen them on my supermarket's shelf!!
ReplyDeleteBest,
Bonnie
Great way to get in the "mood" for your trip!
ReplyDeleteI could hear the sizzle and smell the fat - mmmm good!
ReplyDeleteI think you've chosen a good way to get in the mood for your trip.
Susan,
ReplyDeleteHave a wonderful trip. I have been to Provence. The light is beautiful.
The salad looks wonderful. I hope you find your goose livers.
Carol
Oui je parle français; I was boen French Canadian, not an easy language to learn; good luck. I rmember going to a brunch and they served gizzard and fried onions; I just loved it. Never made it cuse my boys were not too interested.
ReplyDeleteNow that we are alone, I might give it a try.looks really tsty.
Rita
I wish you were a neighbor. One whiff of your "gizzards" cooking and I'd be at the door. Enjoy them. Have a wonderful day. Blessings...Mary
ReplyDeleteHaven't had gizzards in ages, they sound great! Have a wonderful fun trip!
ReplyDeleteThis salad is soooo good! But trust me, you can also get gésiers d'oie in Provence, just not necessarily in a tin, here they mostly come vacuum packed and you'll find them at the major supermarkets (Auchan, Leclerq, Super U).
ReplyDeleteThere were fights over gizzard at my house when I was a kid, but I was never in on them. When we butchered chickens it was my job to clean the gizzards, after 200-300 every summer eating them was the last thing I wanted to do. I would guess the anticipation for your trip would be almost too much to bear!
ReplyDeleteI love chicken gizzards, but have never had the opportunity to try a geese gizzard. I can tell you that, if the opportunity presents itself, I will be enjoying them! blessings ~ tanna
ReplyDeleteI've never had gizzards, I don't think I really know what they are and I'm afraid to Google them! LOL!!! Anyway, I hope your trip to France is wonderful! I'm expecting to see great photos and a new movie "Susan & Julia" ~ LOL!!!! Have you read the book, My Life In France? Please do before you go if you haven't! Have a wonderful week!
ReplyDeleteI've never had goose gizzards, but I'm game to try anything French. We love Riz de Veau so we'd probably like gizzards. I'm getting so excited for you and your trip. Wish I could hide in your suitcase.
ReplyDeleteSam
Gizzards are one of the greatest treats! We have been eating chicken gizzards since I was a kid....goose gizzards must be equally as good, if not better. Never would have occurred to me to add them to a salad. Super idea Susan!
ReplyDeleteWhat fun you're going to have in France!
I'm a liver lover but have never enjoyed gizzards due to their, well, gizzard-y nature. However, I have never tasting goose gizzards so I will not judge until I do. I love the idea of using them in salad.
ReplyDeleteI am not a fan of gizzards but the rest of the salad looks great. I hope you have a wonderful trip - lucky lady.
ReplyDeleteWe won't be there this year. Would you like my list of places to see-at least, my favorite places.
ReplyDeleteHave a wonderful trip to Provence. I just love it there.
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