Goose With Olives And Verjus

By á-174942

Ingredients

• 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

Details

Servings 6

Preparation

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.