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Giblets and Red Wine lees


Giblets and Red Wine lees
1/2 pound duck or chicken hearts
1/2 pound duck or chicken stomachs, each cut in half
1/2 pound duck or chicken necks, each cut into two-inch pieces
1/2 pound duck or chicken livers, each cut half or thickly sliced
2 cups chicken broth
3 Tablespoons red wine lees
1 Tablespoons cornstarch mixed with two tablespoons cold water
2 Tablespoons rice wine
1/2 teaspoon salt
1/2 teaspoon sugar
1 Tablespoon chicken fat
1. Simmer hearts, stomachs, and necks into three cups of water for two hours, then drain and set aside.
2. Put livers into boiling water, blanch there for one minute, remove, drain, and set aside.
3. Put chicken broth, red wine lees into a pan and simmer for five minutes, then add hearts, stomachs, and necks, and simmer for ten to fifteen minutes more. Add rice wine, salt, and sugar, then the livers and chicken fat and the mixed cornstarch liquid. Bring to the boil, stir until thickened, then serve.

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