- Remove the giblets from the duck, rinse the bird inside and out and pat it dry.
- Wipe the goose dry, remove the giblets and pop the lemon and herbs inside.
- Put the remaining giblets into a saucepan with a thyme sprig, bay, sage, star anise, half the onion and 1 clove garlic.
Middle English (in the sense 'an inessential appendage', later 'garbage, offal'): from Old French gibelet 'game bird stew', probably from gibier 'birds or mammals hunted for sport'.
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