Ingredients

• Giblets from goose
• 1 carrot, chopped
• 1 onion, chopped
• Stems from one bunch of parsley
• 2 1/2 cups water
• Seasoned flour

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Instructions

1. Remove the giblets from the goose. Coat the giblets in the seasoned flour and pat off the excess flour. Heat a sauteir and add goose fat, carrot and onion. Brown the ingredients and add parsley stems and the water.
2. Boil, reduce temperature to a simmer and reduce the liquid to 1 1/2 cups.