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