Recipe courtesy of David Rosengarten
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Level:
Easy

Ingredients

Directions

Remove the giblets from the goose. Coat the giblets in the seasoned flour and pat off the excess flour. Heat a sauteir and add goose fat, carrot and onion. Brown the ingredients and add parsley stems and the water.

Boil, reduce temperature to a simmer and reduce the liquid to 1 1/2 cups.

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