Thursday, December 30, 2010

Gesier d’oie, potato and salad

Gesier d’oie, potato and salad

Oliver usually does serious stuff. We are both quiet "sans frontier", as long as it is delicious, whichever cuisine is enjoyed in our family.

Serve 4

1 can of gesier d’oie
2 potatoes
2 handfuls of spring mix salad
1 branches of fresh thyme
Olive oil, salt and pepper to taste

For potato:
1. In a sauce pan, boil potato for 20 minutes, cool and peel off skin and cut to chunky slices
2. In a frying pan, put in sliced potato, one tablespoon of goose oil and thyme, pan fry the potato for 5 minutes

For gesier:
1. In a sauce pan, empty the gesier can and heat for 5 minutes in slow fire
2. Take out gesier put aside

For salad:
1. In a salad bowl, mix olive oil, mustard and pepper
2. Add in salad, and toss till the dressing is evenly dispensed

Assemble the potato, gesier and salad in a salad plate, sprinkle with salt and pepper if desired.

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