Goose En Daube Recipe
Ingredients
| Goose | 1 | |
| Bacon - 3- 4 ounce, diced | ||
| Shallots or Mild Onions - 4 ounce, chopped | ||
| Garlic | 2 Clove (5gm) | |
| Stalks of celery | ||
| Thyme Sprig | 1 | |
| Basil sprig | 2 | |
| Small Bay leaf - 1 large to 2 small | ||
| Pig's Trotters - 2 cleaned | ||
| Gelatin - 14 ounce, added after cooking | ||
| Brandy | 2 | |
| Red Wine = 1/2 to 1/4 pint | ||
| Water - 3/4 pint to cover the bird if necessary | ||
| Flour mixed with water to make a thick paste - 3-4 tablespoons | ||
Directions
MAKING
1) In a fireproof casserole with a lid place the goose
2) Top the goose with a layer of bacon, onion and the other ingredients
3) Pour in the liquids to cover the goose
4) Place the lid and seal with the flour paste made
5) Cook for 4 ½ to 5 hours in the oven
6) Once cooled break the seal and take out the goose
7) Carve the meat using a sharp knife and place on a large serving platter
8) Strain into a bowl and add the pieces of vegetables, with the fat skimmed off
9) Mix together the ½ ounce of gelatin into the hot liquid and pour this over the goose
10) Place in the refrigerator to set
SERVING
11) Serve the goose cold with endive and orange salad and hot potatoes
1) In a fireproof casserole with a lid place the goose
2) Top the goose with a layer of bacon, onion and the other ingredients
3) Pour in the liquids to cover the goose
4) Place the lid and seal with the flour paste made
5) Cook for 4 ½ to 5 hours in the oven
6) Once cooled break the seal and take out the goose
7) Carve the meat using a sharp knife and place on a large serving platter
8) Strain into a bowl and add the pieces of vegetables, with the fat skimmed off
9) Mix together the ½ ounce of gelatin into the hot liquid and pour this over the goose
10) Place in the refrigerator to set
SERVING
11) Serve the goose cold with endive and orange salad and hot potatoes
Chef
