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Receta Goose With Olives And Verjus
by Global Cookbook

Goose With Olives And Verjus
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  Raciónes: 6

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

  1. 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).
  2. This recipe yields 6 servings.