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Ingredientes
- 1 x Goose - (6 to 7 lbs) Salt to taste Freshly-grnd black pepper to taste Flour for dusting
- 4 Tbsp. Duck or possibly goose fat
- 1 x Fresh garlic head broken into cloves
- 2 lrg Spanish onions cut 1/2" slices
- 1 c. Green olives from Toulouse
- 1 c. Verjus unfermented grape juice, usually clear or possibly pink
- 2 c. Chicken stock
- 1 c. Red wine grapes halved, seeded
- 1/4 c. Minced Italian parsley
Direcciones
- Cut goose into 12 pcs, season with salt and pepper and dredge the pcs in flour. In a 14-inch saute/fry pan, heat goose fat till smoking and brown goose pcs, 4 at a time, till each is dark golden. Remove and add in garlic and onions and saute/fry till light brown, about 8 to 10 min. Add in olives and verjus and reduce by one half. Add in goose pcs and stock and simmer covered for 45 min. Uncover, add in grapes and simmer for 4 to 5 min. Add in parsley and serve with "Cepes A La Bordelaise" and "Sauteed Potatoes In Goose Fat" (the recipes for that are included in this collection).
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 66 | 61% |
| Total Fat 7.37g | 9% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 490mg | 20% |
| Potassium 229mg | 7% |
| Total Carbs 5.66g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.05g | 1% |
| Protein 5.72g | 9% |
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