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.
