Oca con peras y morcillas

4 Servings

Ingredients

Quantity Ingredient
1 Goose; about 8 to 10 pounds
1 pounds Morcilla; (blood sausage)
6 tablespoons Lard
6 tablespoons Extra virgin olive oil
4 Firm pears peeled; seeded and cored
1 Spanish onion; in 1/4\" dice
6 tablespoons Sugar
4 tablespoons Red wine vinegar
2 ounces Agua ardiente; (Spanish grappa)
3 tablespoons Pine nuts
3 tablespoons Raisins
1 cup Fresh tomatoes; chopped
3 Bay leaves
2 cups Dry red wine
3 tablespoons Milk

Directions

Cut goose into 8 pieces, removing any extra fat, and season with salt and pepper. Slice morcilla into rounds 1/2inch thick and set aside.

In a 12inch to 14inch saute pan, heat lard over high heat until smoking.

Place goose pieces in hot lard, skin side down, to brown. Meanwhile, heat oil in another 14inch saute pan. Add pear pieces and onion and cook until soft and light brown, about 8 to 10 minutes. Add sugar and cook until nearly caramel. Add vinegar, agua ardiente, pinenuts and raisins and stir to mix. Add tomato, bay leaves, red wine and milk and bring to boil. Add goose pieces and return to boil. Lower heat, add morcilla and simmer 11/2 hours. Dine with a great Penedes wine.

Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A34 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998

Related recipes