- 3 quarts Batard bread, crust removed, cut into 1.5 inch cubes
- 4 eggs
- 2 cups celery , cut into 3/4 inch squares
- 2 cups onion, cut into 3/4 inch squares
- 2 cups leeks, cut into 3/4 inch squares
- 4 lbs chanterelles, cleaned and sliced
- 3 tablespoons butter
- 3 pounds chestnuts, roasted and peeled
- 1/2 cup chopped parsley
Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.
In a large saute pan, saute the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.
Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture.
Chop the gesiers and add to the mixture with a few tablespoons of duck fat.
Add the Italian parsley.
Mix everything together very well and taste for seasoning, add salt and pepper as necessary
Beat the egg well and add to the mixture, mix together very well.
Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.
- 2 pound gizzards (duck, chicken or turkey)
- 3 cups rendered duck fat
- 3 sprigs of thyme
- 4 cloves garlic, lightly crushed
Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees.
Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.