Goose with Olives and VerjusIngredients: - 1 Goose; 6 to 7 pounds
- Flour for dusting
- 4 tb Duck or goose fat
- 1 Head fresh garlic; broken
- -into cloves
- 2 lg Spanish onions; in 1/2"
- -slices
- 1 c Green olives from Toulouse
- 1 c Verjus unfermented grape
- -juice; usually clear or
- -pink
- 2 c Chicken stock
- 1 c Red wine grapes; halved and
- -seeded
- 1 bn Italian parsley; chopped
Instructions: Cut goose into 12 pieces, season with salt and pepper and dredge the pieces in flour. In a 14inch saute pan, heat goose fat until smoking and brown goose pieces, 4 at a time, until each is dark golden brown. Remove and add garlic and onions and saute until light brown, about 8 to 10 minutes. Add olives and verjus and reduce by one half. Add goose pieces and stock and simmer covered for 45 minutes. Uncover, add grapes and simmer for 4 to 5 minutes. Add parsley and serve with cepes borealis and potatoes sauteed in goose fat.
Yield: 6 servings
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