Goose Sauce with Spring Vegetables

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Livello MASTERY
0 min
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Livello MASTERY
0 Persone
0 min
INGREDIENTI: per 0 persone
  • 1 goose
  • 2 oz lard
  • 2 tablespoons all-purpose flour
  • 3 ½ oz tomato sauce
  • 1 sprig thyme
  • 2 leaves of bay leaves
  • 1 sprig parsley
  • 1 clove of garlic
  • pepper
  • mixed vegetables
PREPARAZIONE:

Heat the clarified pork fat in a pan, put in the pieces of goose, season with salt, pepper and a good pinch of sugar, which, caramelizing, will give the meat sauce its brown color. Over very high heat, brown the pieces of goose, then remove the fat almost completely. Lower the heat and mix the flour with the pieces a little at a time. As soon as the flour begins to redden, douse with enough water to cover the goose well and bring to the boil stirring frequently. Add the sauce, the bunch of aromatic herbs, and the crushed garlic. Put on top of the pan some well-buttered white paper with the lid, and continue cooking over moderate heat for at least one hour. With a fork, remove the pieces of goose, eliminate the small bones and transfer to a bowl. Sieve the sauce, put the pieces of goose and the sauce back into the pan, add the half-cooked vegetables, finish off the cooking and leave to gain flavor over low to moderate heat. Serve piping hot.

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