Braised Goose With Pears
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1goose, cut into serving pieces, excess fat removed
- Salt and freshly ground pepper
- ½cup diced bacon or pancetta, optional
- 2large onions, roughly chopped
- 4bay leaves
- A few thyme sprigs
- ½pound dried pears or apples
- 2cups not-too-dry white wine, like gewürztraminer or riesling
- 1tablespoon vinegar (sherry, Champagne or white wine vinegar)
- 2pounds pears (or apples), peeled, cored and sliced
Nutritional analysis per serving (6 servings)
1945 calories; 152 grams fat; 44 grams saturated fat; 0 grams trans fat; 80 grams monounsaturated fat; 17 grams polyunsaturated fat; 58 grams carbohydrates; 9 grams dietary fiber; 40 grams sugars; 73 grams protein; 1796 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn heat to medium-high under a casserole or deep skillet, at least 12 inches across. A minute later, add goose pieces, skin side down. Cook, adjusting heat so the skin doesn't scorch and rotating pieces until skin side is browned and rendered of fat, 10 to 15 minutes. Turn, then sprinkle skin side with salt and pepper, and brown 2 or 3 minutes on the meat side. Remove goose, and pour off all but 1 tablespoon fat.
- Step 2
Add bacon to the skillet, if desired, and cook until brown and crisp, about 10 minutes. Add onions, bay leaves and thyme, and cook, stirring occasionally, and seasoning with salt and pepper, until onions are soft, about 10 minutes. Add dried fruit, and cook a minute or 2 more, stirring occasionally. Add wine, and raise heat to high. Cook until wine is reduced by half, about 5 minutes.
- Step 3
Return goose to skillet, and turn heat to very low. Cover, and cook (the mixture should be barely bubbling) for at least 2 hours, turning once or twice, until goose is very tender. Add vinegar, sliced fruit and a good grinding of black pepper, and cook, stirring occasionally, until fruit is tender, 10 to 15 minutes. Taste, and adjust seasonings Serve with crusty bread or over lightly buttered noodles.
Private Notes
Comments
I made this for Christmas. After reading it over I wondered about the wisdom of braising the breast meat like that and I tried to research it further, even going so far as to join a subscription site of the chef indicated here and failing to find anything more informative than what is read in the recipe I proceeded and the breast meat came out dry and just dry. I used pears, fresh and dehydrated (from Armenia via Amazon in less than 24 hrs). Made red cabbage and goose fat roasted potatoes. All that was great and I have a ton of goose fat to play with the rest of this winter, but next time I am roasting it whole and putting it on a tray to take pictures of!
I made this for Christmas this year. It was wonderful. Delicious and Christmas-y with the off-dry wine and the dried fruits. My only critique would be that it’s not much of a presentation. That didn’t really matter for us, though. I made it in a large Dutch oven and actually needed to use more liquid than called for as my dried fruit really drank it up. I used dried apples for my dried fruit and fresh d’Anjou pears for the fresh. Served atop buttered noodles - homemade tajarin in my case.
I tackled this for a Christmas feast, intrigued by the reformed Scrooge supplying goose to his relatives in A Christmas Carol. The meat was heartily gamey and I enjoyed the fruit sauce. I liked that it was all done in one skillet. I used a deep 12" one to feed 3-5 people, so it held just the right number of pieces (2 legs & 2 breasts). There was a lot of sauce left over. Maybe the ingredients could be scaled back for such a minimal situation.
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