Many parts goose, ducks and turkey are left for the scraps every season. Keep the legs, gizzards and hearts to make this delicious confit!
Tag: confit
The Best Waterfowl (Duck) Confit Cannelloni Pasta
This has to be one of my favorite way to use the ‘unwanted parts’ of a waterfowl. Most people will only take the breasts out of a waterfowl and discard the rest. The legs, the gizzard and the heart are then never used by waterfowlers because they have a strong taste or are too tough. […]