| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | 6 | Servings | |
INGREDIENTS
| 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 NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A23 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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