Rice with goose giblets and mushrooms

Ingredients

• 600 g of goose parts (neck, wings, legs)
• 200 g of duck offal (gizzard, heart)
• 4 duck livers
• 1 small cup of gooseberries
• 300 g of a variety of vegetables
• 100 g of rice
• 200 g of mushrooms
• 1 tablespoon of butter
• 1 onion
• 1 tablespoon of chopped parsley
• 2 tablespoons of goose fat
• salt
• ground pepper

Sauté the chopped onion in duck fat until it becomes translucent.

Add the washed and chopped meat and offal, and the chopped vegetables, and brown them for 10 minutes over high heat.

Reduce the heat, season with salt and pepper, cover, and simmer, adding hot broth or water as needed until the meat is tender.

Gently brown the washed and drained rice in the hot butter.

Add the chopped mushrooms and 400 ml of water, sprinkle with parsley, salt, and pour into an oven-safe dish.

Bake, covered, in the oven at 180 °C for 30 minutes, or until the rice and mushrooms are tender.

Combine the braised offal with the rice and mushrooms.

Arrange the ingredients in a dome shape on the serving plate, garnish with the roasted duck livers, and sprinkle with crispy fried onions.

Serve immediately, with braised red cabbage or a seasonal salad.