Gizzard Goulash

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gizzard goulash

after duck day, we have an assortment of “odd bits”. made paté yesterday with the livers, today I made gizzard goulash with the trimmed hearts & crops.

basically following Andrew Schloss’ Sweet Beef Goulash.  my changes:

the meat (poultry hearts & crops)
cooked in duck fat (not oil)
smoked paprika (not sweet)
cumin (not caraway)
about 3 cups of diced fermented onions (not fresh yellow)
teff flour (not regular flour)
maple apple syrup (no ketchup: rashy K is avoiding tomatoes this month)
addition of 2 diced sweet peppers (Chervena Chuska & red ruffle) from our greenhouse

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