Goose Giblet And Mushroom Ketchup Soup

Ingredients

• 2 sets goose giblets (or 4 duck giblets)
• Leg bones from the bird
• 1 ½ oz butter
• 1 ½ tbsp flour
• 3 sprigs lemon thyme
• 3 sprigs winter savory
• 3 sprigs marjoram
• 6 sprigs parsley
• 1 onion
• 20 allspice berries
• 20 black peppercorns
• 1 tbsp mushroom ketchup
• 1 glass wine
• Salt to taste

Method

1. 1 Clean giblets thoroughly, splitting heads and cutting gizzards and necks into bite-sized pieces. Crack leg bones.
2. 2 Place bones in a stew-pan, cover with cold water, and bring to a boil. Skim off scum as it rises.
3. 3 Add herbs, onion, and spices in a muslin bag. Simmer gently for 1.5-2 hours until gizzards are tender. Remove giblets and keep warm.
4. 4 Melt butter in a clean pan, stir in flour to make a paste. Gradually whisk in a ladle of giblet liquor, then the rest. Boil for 30 minutes, stirring constantly.
5. 5 Strain the thickened broth back into the pan. Season with wine, mushroom ketchup, and salt. Add giblets back in to heat through before serving.