Goose Visé-Style, a Belgian recipe from Gourmetpedia

Ingredients

• - 1 young Goose (that has not yet laid)
• - 300 ml (10 oz.) crème fraîche (40% MF)
• - 500 ml (2 cups) milk
• - 4 cloves of garlic, peeled
• - 2 eggs
• - 1/2 lemon
• - 300 g (10 oz.) fresh bread crumbs
• - 50 g (3 tbsp.) butter
• - 100 g (3 1/2 oz.) goose fat
• - 100 ml (6 tbsp.) peanut oil
• - Flour
• - Salt, pepper, ground ginger
• - 600 g (1 lb. 5 oz.) carrots
• - 400 g (14 oz.) onions (2 halves stuck with cloves and browned)
• - 50 g (2 oz.) celery
• - 100 g (3 1/2 oz.) celeriac or celery root
• - 3 cloves of garlic (unpeeled)
• - 1 bouquet garni composed of 50 g (2 oz.) parsley stems, 1 bay leaf and 2 cloves (for the onions)
• - 6 liters (6 quarts) chicken stock or water
• - 20 g (4 tsp.) salt
• - 1 pinch of peppercorns