This recipe is made with confit goose gizzards from the Périgord. The soft, melt-in-the-mouth goose gizzards taste delicious when cooked in a sauce made from red wine from Bergerac. We recommend steamed potatoes for this dish for one or two people. Now just heat them up and enjoy.

Goose gizzards are larger, more tender and more melt-in-the-mouth than duck gizzards. They also have a more delicate flavor and are less rustic.

They are ideal for a Périgourdine salad (salad with a poultry speciality such as goose gizzard or duck breast, walnuts, egg and croutons), but can also be served as a main course in a red wine sauce.

The confit process makes the muscle beautifully tender and the Gésiers practically melt on the palate.

Preparation: This ready-made dish is heated over low heat in a saucepan or in the microwave. If you like, you can garnish it with garlic croutons.