Goose With Olives And Verjus

Recipe Ingredients

1		Goose - (6 to 7 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dusting
4 tablespoons	60ml	Duck or goose fat
1		Fresh garlic head - broken into cloves
2		Spanish onions - cut 1/2" slices (large)
1 cup	237ml	Green olives from Toulouse
1 cup	237ml	Verjus unfermented grape juice
		= (usually clear or pink)
2 cups	474ml	Chicken stock
1 cup	237ml	Red wine grapes - halved, seeded
1/4 cup	36g / 1.3oz	Chopped Italian parsley

Recipe Instructions

Cut goose into 12 pieces, season with salt and pepper and dredge the pieces in flour. In a 14-inch 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 A La Bordelaise" and "Sauteed Potatoes In Goose Fat" (the recipes for which are included in this collection).

This recipe yields 6 servings.

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

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