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Goose With Olives And Verjus

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 goose - -- (6 to 7 lbs)

  3. salt -- to taste

  4. freshly-ground black pepper -- to taste

  5. flour -- for dusting

  6. 4 tablespoons duck or goose fat

  7. 1 fresh garlic head -- broken into cloves

  8. 2 large spanish onions -- cut 1/2" slices

  9. 1 cup green olives from toulouse

  10. 1 cup verjus unfermented grape juice -- usually

  11. clear or pink

  12. 2 cups chicken stock

  13. 1 cup red wine grapes -- halved, seeded

  14. 1/4 cup chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Cut goose into 12 pieces, season with salt and pepper and dredge the pieces in flour. In a 14-inch sauté pan, heat goose fat until smoking and brown goose pieces, 4 at a time, until each is dark golden brown. Remove and add garlic and onions and sauté until light brown, about 8 to 10 minutes. Add olives and verjus and reduce by one half. Add goose pieces and stock and simmer covered for 45 minutes. Uncover, add grapes and simmer for 4 to 5 minutes. Add parsley and serve with "Cepes A La Bordelaise" and "Sautéed Potatoes In Goose Fat" (the recipes for which are included in this collection).

  2. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A23)

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