Goose Stew with Radishes from The Cooking of South West France by Paula Wolfert

Name: Goose Stew with Radishes from The Cooking of South West France by Paula Wolfert
Ingredients: 1 goose (10 to 12 pounds), preferably fresh; 1 teaspoon minced fresh flat-leaf parsley; 3 tablespoons Armagnac; 1 medium carrot, thinly sliced; 1 medium leek, white part, thinly sliced; 1 bottle (750 ml) full-bodied dry red wine such as California Petite Sirah or French Côtes-du-Rhône, or see A Few Words About the Local Wines for other choices; 2 medium onions, thinly sliced; 2 teaspoons sugar; 3 to 4 dozen radishes, trimmed; 8½ cups unsalted chicken stock (storebought or homemade); 4 tablespoons unsalted butter; 1 garlic clove, thinly sliced; 8 ounces pancetta, divided into 6 to 8 slices; ¼ teaspoon dried thyme, crumbled; ¼ teaspoon freshly grated nutmeg; Herb bouquet: 6 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string; Coarse kosher salt; Chopped fresh flat-leaf parsley; Salt; freshly ground pepper

app.ckbk.com

This is a modern version of a very old Gascon recipe for goose stew. For good reason, we associate geese with fat, but goose meat itself is lean, especially in the breast. In this recipe, the breas...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

1 goose (10 to 12 pounds), preferably fresh
1 teaspoon minced fresh flat-leaf parsley
3 tablespoons Armagnac
1 medium carrot, thinly sliced
1 medium leek, white part, thinly sliced
1 bottle (750 ml) full-bodied dry red wine such as California Petite Sirah or French Côtes-du-Rhône, or see A Few Words About the Local Wines for other choices
2 medium onions, thinly sliced
2 teaspoons sugar
3 to 4 dozen radishes, trimmed
8½ cups unsalted chicken stock (storebought or homemade)
4 tablespoons unsalted butter
1 garlic clove, thinly sliced
8 ounces pancetta, divided into 6 to 8 slices
¼ teaspoon dried thyme, crumbled
¼ teaspoon freshly grated nutmeg
Herb bouquet: 6 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string
Coarse kosher salt
Chopped fresh flat-leaf parsley
Salt
freshly ground pepper