This recipe is prepared with confit goose gizzards from Périgord. The soft, melt-in-the-mouth goose gizzard tastes delicious when cooked in a sauce made with red wine from Bergerac. For this dish, which serves one to two, we recommend steamed potatoes. Simply reheat and enjoy.

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

They are ideal for a Périgourdine salad (salad with a poultry specialty 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 method makes the meat beautifully tender, so the gizzards simply melt in the mouth.

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