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Recipe by:
Zak Pelaccio, 5 Ninth
Courtesy of Sustainable Table ® Description:
Between the skin and meat, geese have considerable fat deposits. A simple and great way to cook a goose is at low heat, which allows the fat to render and naturally baste the goose. Cook time: 5 hours Ingredients:
1 Heritage Goose
5 sprigs thyme
1 bulb garlic
4 shallots
1 pint of currant juice
1 teaspoon fennel seed
salt
black pepper
4 Apples
Brioche or your bread of choice
3 sprigs Winter savory
Directions:
Salt and pepper inside and out of Goose.
Cook the garlic, shallot and celery down in the currant juice, add the spices and the herbs.
Stuff the Goose and pin or sew closed the cavity.
Brown goose in a large roasting pan on the stove top. Pour off rendered fat and reserve.
Dice apples into ¼ squares.
Heat a pan and add goose fat. Add apples and sauté until edges turn a deep brown.
Dice liver and add to apples.
Throw in savory, stir a couple of times, add sea salt and pepper.
Toast the brioche. Put apple mixture on brioche and eat as a snack while the goose is cooking.
The smells from the cooking goose will make you hungry.
12 peeled stalks of celery, 1 large head of savoy cabbage, apples, 5 slices of good quality bacon, banyuls or sherry vinegar, sustainable butter, salt, pepper.
Heat oven to 300 degrees.
Place the celery stalks at the bottom of a roasting pan. Place the Goose on the celery stalks, breast side up, and tent loosely with foil. Place in oven. Baste every hour. Cook until the leg joint wiggles with very little resistance, about 4 hours for a 10 pound goose.
Cut bacon into lardoons (dice the bacon). Cook lardoons and dump out the fat, add the savoy cabbage and 1 tablespoon of butter, cook until just about soft. Add apple and continue to cook until cabbage is soft.
Serve carved goose over cabbage with a couple of stalks of the roasted celery on the side. Notes:
Recipes courtesy of Heritage Foods USA, a company committed to making wholesome, delicious and sustainably produced heritage foods available to all Americans. More heritage recipes can be found on their web site. Recipe Number 96 added on 2006-10-30
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