Recipe - Goose With Olives And Verjus

1 Goose; 6 to 7 pounds
Flour for dusting
4 tablespoon Duck or goose fat
1 Head fresh garlic; broken
into cloves
2 lg Spanish onions; in 1/2"
slices
1 cup Green olives from Toulouse
1 cup Verjus unfermented grape
juice; usually clear or
pink
2 cup Chicken stock
1 cup 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

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A23

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998