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Goose With Olives And Verjus


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  • 1 goose - (6 to 7 lbs)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Flour for dusting
  • 4 tablespoons duck or goose fat
  • 1 fresh garlic head broken into cloves
  • 2 large Spanish onions cut 1/2" slices
  • 1 cup green olives from Toulouse
  • 1 cup Verjus unfermented grape juice (usually clear or pink)
  • 2 cups chicken stock
  • 1 cup red wine grapes halved, seeded
  • 1/4 cup chopped Italian parsley


Servings 6


Step 1

Cut goose into 12 pieces, season with salt and pepper and dredge the pieces in flour. In a 14-inch 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 A La Bordelaise" and "Sauteed Potatoes In Goose Fat" (the recipes for which are included in this collection).

This recipe yields 6 servings.

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