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Gésiers tendres et moelleux

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Category : Tips and tricks/Poultry


Pour des gésiers tendres et moelleux, couper les lobes des gésiers et les faire mariner 12h ou plus dans du vinaigre de framboise, du vinaigre de cidre ou du vinaigre blanc. Après le vinaigre blanc, je conseille de les rincer à l'eau claire pendant 2 bonnes heures. Après ce laps de temps vous pouvez les cuisiner !
Et ce, quelque soit les gésiers .....

you will need:

Gésiers de canard, de dinde, d'autruche ou autre.
Vinaigre de framboise, vinaigre de cidre ou vinaigre blanc.

Step by step recipe:


Last modified on: July 9th 2016

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