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Ingredientes
- 1 x Goose - (8 to 10 lbs)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb Morcilla (blood sausage)
- 6 Tbsp. Lard
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 4 x Hard pears peeled, seeded,
- Â Â and cored
- 1 x Spanish onion minced 1/4" dice
- 6 Tbsp. Sugar
- 4 Tbsp. Red wine vinegar
- 2 ounce Agua ardiente (Spanish grappa)
- 3 Tbsp. Pine nuts
- 3 Tbsp. Raisins
- 1 c. Minced fresh tomatoes
- 3 x Bay leaves
- 2 c. Dry red wine
- 3 Tbsp. Lowfat milk
Direcciones
- Cut goose into 8 pcs, removing any extra fat, and season with salt and pepper. Slice morcilla into rounds 1/2-inch thick and set aside.
- In a 12-inch to 14-inch saute/fry pan, heat lard over high heat till smoking. Place goose pcs in warm lard, skin-side down, to brown.
- Meanwhile, heat oil in another 14-inch saute/fry pan. Add in pear pcs and onion and cook till soft and light brown, about 8 to 10 min. Add in sugar and cook till nearly caramel. Add in vinegar, agua ardiente, pine nuts and raisins and stir to mix. Add in tomato, bay leaves, red wine and lowfat milk and bring to boil. Add in goose pcs and return to boil. Lower heat, add in morcilla and simmer 1 1/2 hrs. Dine with a great Penedes wine.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 613g | |
| Recipe makes 4 servings | |
| Calories 988 | |
| Calories from Fat 500 | 51% |
| Total Fat 56.05g | 70% |
| Saturated Fat 15.7g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 173mg | 7% |
| Potassium 1323mg | 38% |
| Total Carbs 57.75g | 15% |
| Dietary Fiber 6.3g | 21% |
| Sugars 42.6g | 28% |
| Protein 43.51g | 70% |
