Goose With Olives And Verjus

Goose With Olives And Verjus
Goose With Olives And Verjus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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