Wild Pecan Dressing With Roasted Goose

Recipe Ingredients

1 tablespoon	15ml	Butter
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	27g / 1oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
2 teaspoons	10ml	Minced garlic
1/2 cup	118ml	Pecan pieces
1		Unpeeled Granny Smith apple - cored and chopped (about 1 1/2 cups)
7 oz	198g	Konriko Wild Pecan Rice - (1 pkg)
2 cups	474ml	Water
1/2 lb	227g / 8oz	Bacon - chopped and fried
1 cup	146g / 5.1oz	Chopped tasso
1/2 cup	31g / 1.1oz	Chopped green onions
3 tablespoons	45ml	Finely-chopped parsley
1		Domestic goose, roasted - cut 8 to 10 pieces
1 cup	237ml	Port wine reduction sauce
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Brunoise red pepper

Recipe Instructions

In a large saute pan, melt the butter. Add the onions and celery. Season with salt and cayenne. Saute the vegetables for 3 to 4 minutes. Stir in the garlic. Add the pecans and saute for 4 minutes. Add the apples and rice and continue sauteing for 1 minute. Add the water and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. Remove from the heat and stir in the bacon, tasso, green onions, and parsley.

Serve the rice dressing with the roasted goose on a large platter. Spoon the sauce over the top of the goose and dressing. Garnish with chives and peppers.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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