Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    goose - -- (8 to 10 lbs)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      pound         morcilla -- (blood sausage)
   6      tablespoons   lard
   6      tablespoons   extra-virgin olive oil
   4                    firm pears -- peeled, seeded,
                        and cored
   1                    spanish onion -- chopped 1/4" dice
   6      tablespoons   sugar
   4      tablespoons   red wine vinegar
   2      ounces        agua ardiente -- (spanish grappa)
   3      tablespoons   pine nuts
   3      tablespoons   raisins
   1      cup           chopped fresh tomatoes
   3                    bay leaves
   2      cups          dry red wine
   3      tablespoons   milk

Preparation:

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 sauté 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 sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A34)