Best Braised Goose With Pears Recipes

Braised Goose with Pears or Apples image

Yield makes 6 servings

Number Of Ingredients 10

1 goose, cut into serving pieces, excess fat removed
Salt and freshly ground black pepper
1/2 cup diced bacon or pancetta (optional)
2 large onions, roughly chopped
4 bay leaves
A few fresh thyme sprigs
1/2 pound dried pears or apples
2 cups dry white wine
1 tablespoon vinegar: white wine, champagne, or sherry
About 2 pounds pears or apples, peeled, cored, and sliced

Steps:

Turn the heat to medium-high under a casserole or deep skillet at least 12 inches across; a minute later, add the goose pieces, skin side down. Cook, rearranging the pieces now and then so that they brown evenly, until nicely browned and rendered of fat, 10 to 15 minutes. Sprinkle with salt and pepper and turn; brown for 2 or 3 minutes on the meat side. Remove the goose and pour off all but a tablespoon of the fat.
If you're using it, cook the bacon in the same skillet over medium-high heat until brown and crisp all over, about 10 minutes. Add the onions, bay leaves, and thyme and cook, stirring occasionally and seasoning with salt and pepper, until the onions are softened, about 10 minutes. Add the dried fruit and cook for another minute or two, stirring occasionally. Add the wine and raise the heat to high; cook until the wine is reduced by about half, 5 minutes or so.
Return the goose pieces to the skillet and turn the heat to very low. Cover and cook (the mixture should be bubbling, but barely) for at least 2 hours, turning only once or twice, until the goose is very tender. Add the vinegar, sliced fruit, and a good grinding of black pepper and cook, stirring occasionally, until the fruit is tender, 10 to 15 minutes. Taste and adjust the seasoning.

Braised Goose with White Wine and Coffee image

Yield makes 4 to 6 servings

Number Of Ingredients 12

One 8- to 10-pound goose, trimmed of excess fat
2 tablespoons butter
2 tablespoons neutral oil, like corn or grapeseed
Salt and black pepper
2 cups chopped celery
2 cups chopped onion
2 cups chopped carrot
10 fresh thyme sprigs
2 cups not-too-dry white wine, like Gewürztraminer
1 cup strong brewed coffee
1 tablespoon cornstarch
Chopped fresh parsley leaves for garnish

Steps:

Preheat the oven to 300°F. Cut the goose into about 8 pieces, discarding the neck. (If you can get your butcher to do this for you, so much the better; the bones are tough and the joints not readily apparent. But you can hack right through with a heavy knife or cleaver.) Put the butter and oil in a large flameproof casserole that can later be covered and turn the heat to medium-high; wait a minute or so, until the butter melts into the oil. Add the goose, skin side down, season it with salt and pepper, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the goose to a plate.
Add the celery, onion, carrot, and thyme to the pan. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, stirring and scraping the bottom of the pan, until the wine bubbles and is slightly reduced. Return the goose to the pot, cover, and put in the oven. Cook, checking every now and then just to make sure the mixture is not drying out (it will not), for at least 2 hours, or until the meat is very tender and almost falling from the bone. (The dish may be prepared to this point and set aside for a few hours or refrigerated for up to a day, then reheated before proceeding.)
Mix together the coffee and the cornstarch and stir into the sauce, cooking until it thickens slightly. Taste and adjust the seasoning, garnish, and serve.

Braised Goose With Pears image

Provided by Mark Bittman

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

1 goose, cut into serving pieces, excess fat removed
Salt and freshly ground pepper
1/2 cup diced bacon or pancetta, optional
2 large onions, roughly chopped
4 bay leaves
A few thyme sprigs
1/2 pound dried pears or apples
2 cups not-too-dry white wine, like gewürztraminer or riesling
1 tablespoon vinegar (sherry, Champagne or white wine vinegar)
2 pounds pears (or apples), peeled, cored and sliced

Steps:

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.
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.
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.