Victor Stack
RFC
9/12/01

Over a year or so ago, someone requested a duck testicles recipe.  At
the time, I was only able to provide a few rooster testicles recipes.
Now I have finally found a duck one at
<http://recipe-chicken.com/recipes-chicken-02/168878.shtml>.  At last,
everyone is happy now!

Victor

Title: Sausage Of Chicken Liver With Potatoes & Artichokes (Dj/Rd) 
Yield: 6

Ingredients 

1    cibreo
4    artichokes
1 c  olive oil
1    garlic clove
1    salt and pepper to taste
2    potatoes; peeled, washed, 
     -and
1    ; very thinly sliced
2 oz butter
4 oz onion; chopped very fine
1 c  chicken consume
1 pn hot pepper
2    egg yolks
1/2    lemon; juiced
1    sausage
4 oz duck testicles
5 oz cocks combs
4 oz chicken kidneys; cut into 
     -small
1    ; cubes
6 oz chicken livers; cut into 
     -small
1    ; pieces
1/2 ts rosemary; chopped
1/2 ts sage; chopped
2    duck neck skins or breast 
     -skin from; (chill and remov
1    ; mallard duck, skin)

Instructions

For the artichokes, cut the leaves and just keep the bottom. Remove the
beard from inside with a spoon and place in water and lemon juice. Cut
the bottom into thin slices. In a skillet heat olive oil. Add garlic and
salt and pepper and saute for 5 minutes. Set aside and keep warm.

To prepare potatoes, in an oiled pan, place the sliced potatoes in a
circle to form a galette in a non stick pan. Brown on both sides until
nice and golden. Keep warm.

To Prepare the sausage, blanch the duck testicles in salted boiling
water for 2 minutes. Remove them and place on a towel to dry. Cut into
slices, 1/8-inch thick.

Meanwhile, cook the cocks comb in salted water until tender, about 2
hours them and dry thoroughly. Cut the cocks comb into thin strips and
place in a bowl. Add chicken kidneys, chicken livers, rosemary, sage and
mix together. Place mixture inside the duck neck skin to form a sausage.
With kitchen twine, sew the ends together so that the meat doesn't
escape during cooking.

In a skillet heat butter and onions. Cook until the onions are
translucent. Add the sausage and cook very gently for 10 minutes. During
the cooking, add the chicken consume and hot pepper. Remove sausage and
set aside. In a bowl mix together egg yolk and lemon juice and add to
the skillet. Mix in very quickly and make sure it doesn't boil again or
the sauce will curdle.

To Serve: Divide the artichokes and place on the bottom of 6 serving
dishes. Cover with the potato and place a slice of sausage on top of it.
Sprinkle with sauce.

Yield: 6 servings

Original Title: CIBREO CON CARCIOFI E PATATE (Sausage of Chicken Liver
and Other Parts with a Lemon-Cream Sauce with Potatoes and Artichokes)

Busted and entered for you by: Bill Webster 

~~~~~~~~~~~~~~~~~~~
'Cibreo' is an Italian word literally meaning something like 'mix' or
'mixture'.  It is also a name of an old Tuscan stew of poultry
(typically chicken) innards, particularly giblets and testicles, as well
as combs.  'Cibreo' in this case is actually a name of the recipe.  I
don't know why they put in the list of ingredients.

Here, BTW, is another cibreo recipe, from
<http://www.pratoshop.com/en/cucina_cibreo.shtml>.

Victor

                Cibreo

Ingredients:
400g of chicken livers, combs, wattles and testicles, 70g butter, 3 egg
yolks, 50g flour, 100g stock, 1 lemon, salt and pepper.

Preparation: boil the combs in salted water for half an hour, rinse and
peel. Clean and chop the livers and the combs, but not the testicles
(only scald them in boiling water). Cover all the giblets with flour.
Brown the combs and the testicles in the butter the for a few minutes,
then add the livers. Add salt and pepper, and continue cooking, adding
the stock. Meanwhile, beat the yolks, mix with a tablespoon of flour and
add the juice of 1 lemon and a few tablespoons of hot stock. When the
giblets are cooked, add the mixture, and allow it to gain flavour. When
it starts boiling, remove it from the heat and serve hot. Today, because
there are no more chicken runs, the Tuscan housewives have to order the
giblets and the testicles to their trustworthy butcher. 
