Duck Organ Gravy & Rice
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 pull off the tiny amount of meat, so I throw it away when done. I make a traditional roux-based gravy, add in the giblets at the end (so they don't get overcooked), and voilà! It's ready to go atop my favorite rice (Affiliate code: SATIATEDBLONDE).
P.S. I rinse my rice, soak it, and then rinse again before cooking!
What's one of your favorite go-to meals? Tell me in the comments! As always, #GetSatiated.