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Ingredients (Serves 8) |
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The Marinade |
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1 goose, approximately 3 ½ kilograms |
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1 tablespoon pulverized juniper berries |
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1 tablespoon grated ginger |
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Grated zest of 1 orange |
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Salt and pepper |
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The Braise |
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50 milliliters oil |
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60 grams onion, cut in mirepoix |
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60 grams carrot, cut in mirepoix |
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60 grams celery branch, cut in mirepoix |
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40 grams leek greens, chopped |
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Bouquet garni, with 2 cloves included |
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2 to 3 liters chicken stock or water |
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The Garnishes |
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2 pears, preferably Bosc |
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1-inch stick cinnamon |
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2 cloves |
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2 teaspoons freshly ground black pepper |
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750 milliliters red wine |
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½ orange, zest removed in strips, juiced |
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½ lemon, zest removed in strips, juiced |
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Red Cabbage |
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1 head of red cabbage |
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250 milliliters red wine |
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1 tablespoon red wine vinegar |
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1 tablespoon duck or goose fat, or oil |
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Bouquet garni |
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1 medium onion, émince (mince) |
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2 Granny Smith apples, peeled, cored, and cut in macédoine |
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Salt and pepper |
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Red currant jelly |
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Chestnuts |
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750 grams fresh chestnuts |
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Chicken stock |
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A few celery leaves |
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The Sauce and Finish |
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50 grams dried cranberries |
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Procedures:
For the Marinade and Roasting
1. The day before, remove the legs from the goose and set aside.
Prick the skin all over and rub the breast inside and out with the
marinade ingredients. Refrigerate uncovered overnight.
2. Remove the breast from the refrigerator at least 30 minutes
before roasting. Preheat the oven to 475 degrees F.
3. Place the breast on a rack in a pan and roast in the preheated
oven for 30 minutes, basting regularly. Reduce the oven temperature to
400 degrees F and continue cooking for approximately another 40 minutes,
or until the juices run pale pink when the meat is pricked deeply.
4. Remove the breast from the oven and transfer it to a hotel
pan. Cover loosely with a tent of foil.
For the Braise and Stock
1. Meanwhile, season and brown the legs all over in the oil.
Remove them from the pan, and brown the mirepoix (diced onion, carrot
and celery) in the same fat.
2. Degrease the pan well and return the legs to the pan along
with the bouquet garni. Moisten with enough liquid to cover and bring
just to the boil. Season lightly and simmer for approximately 2 hours,
or until the legs are very tender and almost fall off the bone.
3. Carefully remove the legs from the braising mixture, keep them
warm, and bone them out when cool enough to handle. Strain the liquid,
discarding the aromatics, and pour it into a clean saucepan.
4. Degrease the stock very well and reduce it to just over 550
milliliters, skimming regularly. Set aside.
For the Garnishes
Pears
1. Peel, halve, and core the pears
2. Place them in a small sautoir along with the rest of the ingredients
and simmer them, covered, until tender. Let them cool in the liquid.
Cabbage
1. Core the cabbage and cut the leaves in ¼-inch chiffonnade.
2. Combine the cabbage with the wine, vinegar, and bay leaf, and
let marinate briefly.
3. Heat the fat in a large sautoir, or a small marmite, and sauté
the onion until golden and caramelized.
4. Add the cabbage, marinade, and apples, and season lightly.
Cover and simmer gently for about 45 minutes, or until the cabbage is
tender. Adjust the seasoning and stir in some jelly to taste. Keep warm.
Chestnuts
1. Cut a shallow “x” on the flat side of each chestnut, and drop
either in the deep-fryer or boiling water for 30 seconds. When cool
enough to handle, peel off the shells and any inner membrane
2. Place the peeled chestnuts in a small sautoir and cover with
stock. Add a few celery leaves and season. Poach the chestnuts gently
until they are just tender.
For the Sauce and Finish
1. After the goose is removed from the roasting pan, degrease the
pan well and deglaze with 250 milliliters of the pear poaching liquid,
scraping up the sauce as you do.
2. Transfer the deglazing liquid to a small saucepan and reduce
until syrupy. Add the stock and simmer gently for a few minutes to
infuse the flavors. Adjust the seasoning.
3. Strain the sauce through a fine chinois and add the dried
cranberries. Keep the sauce warm.
4. Bone out the breast just before meal service, if you like, and
serve it in slices along with some of the leg meat, napped with the
sauce and accompanied by the garnishes.
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