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Giblets from goose
1 Carrot; chopped
1 Onion; chopped
Stems from one bunch of parsley
2 1/2 c Water
Remove the giblets from the goose. Coat the giblets in the seasoned flour and pat off the excess flour. Heat a sautoir and add goose fat, carrot and onion. Brown the ingredients and add parsley stems and the water.
Boil, reduce temperature to a simmer and reduce the liquid to 1 1/2 cups.
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