Goose with Olives and Verjus 1 Goose; 6 to 7 pounds
Flour for dusting
4 tb Duck or goose fat
1 Head fresh garlic; broken into cloves
2 lg Spanish onions; in 1/2" slices
1 c Green olives from Toulouse
1 c Verjus unfermented grape juice; usually clear or pink
2 c Chicken stock
1 c Red wine grapes; halved and seeded
1 bn Italian parsley; chopped
Cut goose into 12 pieces, season with salt and pepper and dredge the
pieces in flour. In a 14inch saute 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 saute 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 borealis and potatoes sauteed in goose fat.
Yield: 6 servings
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