Oca Con Peras Y Morcillas

Recipe Ingredients

1		Goose - (8 to 10 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Morcilla (blood sausage)
6 tablespoons	90ml	Lard
6 tablespoons	90ml	Extra-virgin olive oil
4		Firm pears - peeled, seeded,
		And cored
1		Spanish onion - chopped 1/4" dice
6 tablespoons	90ml	Sugar
4 tablespoons	60ml	Red wine vinegar
2 oz	56g	Agua ardiente (Spanish grappa)
3 tablespoons	45ml	Pine nuts
3 tablespoons	45ml	Raisins
1 cup	62g / 2.2oz	Chopped fresh tomatoes
3		Bay leaves
2 cups	474ml	Dry red wine
3 tablespoons	45ml	Milk

Recipe Instructions

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 saute 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 saute 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.

This recipe yields 4 servings.

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

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