INGREDIENTS

INSTRUCTIONS

Sprinkle goose leg with herbs and salt. Let marinate, refrigerated,
overnight. Next day, pat dry and combine with melted rendered goose
fat. Simmer until tender. Reserve goose and fat. In a large pan cover
pork rind, pancetta and pig's foot with cold water, bring to a boil
and simmer 3 minutes. Drain and rinse meats. Combine blanched meats
in a large earthenware casserole with beans, carrots, onion, garlic,
bouquet garni and garlic sausage, pricked several times. Add enough
water to cover by 2 inches and slowly bring to a boil. Cook, covered,
at a bare simmer over very low heat. After 30 minutes, remove sausage
and pancetta; when cool enough to handle, slice sausage and dice
pancetta. Continue to cook beans for 2 hours or until very tender.
Add salt in last 10 minutes of cooking time. Discard carrots, onion
and bouquet garni. Drain beans, reserving liquid. Remove large bones
from pig's foot and cut meat into 4 pieces. Cut pork rind into 1-inch
squares. Make lamb stew: In a deep saute pan cook onions and carrots
in reserved goose fat for 15 minutes or until golden and transfer to
a plate. Add lamb and brown on all sides. Return vegetables to pan,
season with salt and sprinkle with flour. Cook, turning lamb, until
flour is cooked. Add wine, garlic and herbs. Adds tomatoes and enough
of the reserved bean cooking liquid to cover. Cook over very low heat
for 1 1/2 hours, skimming occasionally. Remove meat and carrots to a
plate and strain sauce into a saucepan. Simmer sauce for 15 minutes
until concentrated and flavorful. To assemble: Preheat oven to 400
degrees. Rub bottom and sides of a medium-deep earthenware oven dish
with garlic cloves. Layer pork rind and goose, cut into two pieces,
and top with 1/3 of beans. Layer pig's foot, lamb and carrots and top
with 1/3 of beans. Layer sausage and pancetta and top with remaining
beans. Sprinkle with some bread crumbs and ladle enough lamb sauce
over top of mixture for liquid to rise to surface of beans. Dust with
more bread crumbs and sprinkle with several tablespoons melted goose
fat. Bake until heated through and surface begins to bubble. Reduce
heat to 350 degrees or lower, so casserole bubbles gently and bake
about 2 hours. After first 20 minutes, baste surface first with lamb
sauce, then with bean liquid. Continue basting every 20 minutes,
until top forms a golden-crisp gratin crust. Break surface all over
with a spoon so that part becomes submerged and rest is moistened by
sauce. Break crust at least 3 times. However, if you run out of
basting liquids, it is better to stop baking than to risk dish
becoming too dry. This recipe yields ?? servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4737 broadcast 03-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-19-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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