Ingredients Jump to Instructions ↓

  1. 1 Goose - (8 to 10 lbs) Salt - to taste Freshly-ground black pepper - to taste

  2. 1 lb 454g / 16oz Morcilla (blood sausage)

  3. 6 tablespoons 90ml Lard

  4. 6 tablespoons 90ml Extra-virgin olive oil

  5. 4 Firm pears - peeled, seeded, And cored

  6. 1 Spanish onion - chopped

  7. 1/4" dice

  8. 6 tablespoons 90ml Sugar

  9. 4 tablespoons 60ml Red wine vinegar

  10. 2 oz 56g Agua ardiente (Spanish grappa)

  11. 3 tablespoons 45ml Pine nuts

  12. 3 tablespoons 45ml Raisins

  13. 1 cup 62g / 2 1/5oz Chopped fresh tomatoes

  14. 3 Bay leaves

  15. 2 cups 474ml Dry red wine

  16. 3 tablespoons 45ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut goose into 8 pieces, 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 pan, heat lard over high heat until smoking. Place goose pieces in hot lard, skin-side down, to brown. Meanwhile, heat oil in another 14-inch 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, pine nuts 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 1 1/2 hours. Dine with a great Penedes wine. This recipe yields 4 servings.


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