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alicuit
duck stew
An old fashioned ragout, famous in the Gers, alicuit is made with the ‘leftovers’ of the duck: necks, gizzards, hearts or livers, wings and a carcass, plus onions, carrots, turnips, potatoes, mushrooms, olives, white wine and duck fat.
Also spelled alicot.
Text © Dana Facaros
Image by KOI