Goose with olives and verjus

6 Servings

Ingredients

Quantity Ingredient
1 Goose; 6 to 7 pounds
Flour for dusting
4 tablespoons Duck or goose fat
1 Head fresh garlic; broken into cloves
2 larges Spanish onions; in 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 and seeded
1 bunch Italian parsley; chopped

Directions

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@...> on Feb 12, 1998

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