| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Goose, 6 to 7 pounds |
|
|
Flour for dusting |
| 4 |
T |
Duck or goose fat |
| 1 |
|
Head fresh garlic, broken |
|
|
into cloves |
| 2 |
|
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 |
|
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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