Abattis de Volaille is the French term referring to "Poultry Giblets", the internal and edible organs of poultry or game fowl which includes the gizzard, liver, heart and neck.

Abattis de Volaille refers to giblets of "any" Poultry or game fowl, such as the duck, poulet, capon, coq, goose, pheasant, poissin, turkey, etc.

Volaille is pronounced "voh-lie".

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