Duck Organ Gravy & Rice
When I want a quick, nourishing meal, duck liver gravy atop rice is a go to! This is super easy to make after cooking a duck for cassoulet. I can make some stock the day before and mix this up fast! How I do it: I pull the giblets out of the duck before cooking, then I make gravy on the side as I'm sauteeing the organs in some water (liver & heart -- sometimes there's a kidney in there, too). I use the neck for a little extra flavor, but it's too bony and too tedious to pu