• The Satiated Blonde

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 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.


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