Crinella Family Cookbook
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Table of Contents
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Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
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Duck and Goose Gizzards and Hearts
Uncle Lou's Favorite
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Often, when duck hunters pick and clean the birds, they throw away the
gizzards and hearts. At Paradise Farms, gizzards and hearts were as much
prized as the breasts of the birds. Often, they were cooked for the
members of Paradise Farms on the evening after a big hunt was concluded,
in a rich gravy that was ladled over spaghetti. Gizzards also keep quite
well for several days under refrigeration, and can be frozen without
detracting much from their texture or flavor. Marino, on his way home to
Santa Rosa after a week of hunting, would sometimes drive through Ukiah,
where his older brother Lou Crinella lived, with his wife, Hilda, to drop
off a few ducks.
Here are a few tips that will help in preparing the gizzards: First, make
sure that the thick inner lining of the gizzard is completely removed;
second, remove most of the tough cartilage between the gizzard halves;
finally, slice the gizzards across the striated muscle, into chunks about
*" square. The hearts need only to be thoroughly washed, to remove any
congealed blood. The smaller duck hearts can be cooked whole or halved,
while the larger goose hearts should be cut into quarters or even eighths.
2 pounds, duck and/or goose gizzards and hearts
1 pound, fresh button mushrooms, halved
6 cloves garlic, minced
1/2 cup, parsley finely chopped
2 tablespoons, dried tarragon
1 cup, cooking sherry
1 teaspoon, ground black pepper
1/2 cup, olive oil
2 cups, rice (white or brown)
5 cups, strained chicken stock
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Heat olive oil in skillet, add gizzards and hearts, as well as mushrooms
when oil is hot.
Saut#233; over high heat until mushrooms are slightly
browned, add * cup of sherry, and reduce heat.
Add garlic, parsley,
tarragon and pepper.
Continue to cook mixture over medium heat for about
20 to 30 minutes, adding a bit more sherry from time to time.
Serve over
rice steamed in duck stock (made like Nona Crinella's chicken stock;
chicken stock can also be used). Brown rice is especially good with the
gizzards, but takes about twice as long to cook).
Serves 8.
Enjoy with our
2006 Pinot Noir.
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