GOOSE RECIPE
Ragout of Goose with Apples
Ragoát d'Oie aux Pommes
Start with 5 to 6 lb. goose, cut into
serving pieces.
Ingredients
1 large onion, thinly sliced
5 to 6 lb. cooking apples, peeled, cored
and cut into eighths
1 and 1/2 teaspoon Hungarian paprika
1/2 cup water
Salt
1/4 cup *rendered goose fat (See Note)
Method
Salt the pieces of goose, leave them for 30 minutes, then rinse them in cold water and pat dry them with paper towels. In a large and deep frying pan, brown the goose pieces in the goose fat. Add the onions and sauté until they are a golden color. Salt lightly. Add the apples, sprinkle with the paprika and pour in the water. Cover and cook slowly for at least 2 hours, or until the goose is tender. Add more salt if this is necessary. You may have to add a little extra water from time to time during the cooking, but when the goose is ready to serve there should be no water left in the frying pan and the apples will only be in the goose fat.
As for "goose" fat, it is quite easy to render yourself.
*In the beginning, trim any excess skin and fat from the goose and place in a deep skillet. Start with medium heat and gradually increase heat (careful not to burn the cracklings as this will make the fat bitter) until the fat is rendered completely, it should be clear. Strain into an airtight container and cool. You can keep refrigerated for several weeks or frozen for up to six months. In Europe rendered chicken or goose fat is prized as a spread for bread.
Europeans traditionally roast these for their Christmas dinners but they are wonderful anytime. The meat is dark and fatty, and more like beef than chicken. Young goslings are the priciest and tender. Wild goose is tougher and has a much stronger flavor than a domesticated goose. Should a recipe calls for cut-up goose meat, consider using the dark meat from a turkey or chicken. High-fat meats like goose should be cooked at a higher temperature and for a longer time than low-fat meats. Frozen goose is a good substitute for fresh.
Serves 3 to 4 or double the ingredients to serve 6 to 8 using two large and deep frying pans.
MainRecipe.com How to Roast a Goose | Geese | Duck
