Alicot gascon

Name: Alicot gascon
Total time: 150 min
Yield: Serves 6
Cuisine: Gascony
Ingredients: 1.2 kg (2⅔ lb) duck giblets and wings; 4 carrots; 4 turnips; 2 onions; 3 garlic cloves; 200 ml (¾ cup + 1 tbsp) dry white wine; 2 tomatoes; 1 bouquet garni; 1 tsp freshly ground pepper

Gascon alicot, duck giblet stew

⏱ 150 minServes 6Medium550 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)duck giblets and wings
4carrots
4turnips
2onions
3 clovesgarlic
200 ml (¾ cup)dry white wine
2tomatoes
1bouquet garni
1 tspfreshly ground pepper

1.2 kg (2.6 lb) duck giblets and wings
4 carrots
4 turnips
2 onions
3 cloves garlic
200 ml (¾ cup) dry white wine
2 tomatoes
1 bouquet garni
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven, 30 cm (12 in)

1 cutting board (40 cm / 16 in)

1 paring knife

1 ladle

03 — Method

Cut the duck giblets into even pieces and brown on all sides in the cast-iron Dutch oven over medium heat until they render their fat.
Slice the onions and crush the garlic (germ removed), add to the giblets and sweat 5 min, stirring, until soft and lightly caramelized.
Deglaze with the dry white wine, add the crushed tomatoes and bouquet garni, and add hot water to just cover.
Cover and simmer over low heat a good hour, stirring now and then.
Peel the carrots and turnips, cut into large pieces, add to the pot and cook 45 more min until everything is very tender.
Check the meat comes off the bone and the vegetables are tender, pepper generously and serve hot in shallow bowls with some of the juices.