| 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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