Best Braised Goose With White Wine And Coffee Recipes

BRAISED GOOSE WITH PEARS OR APPLES

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 PEARS

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.

ROASTED GOOSE WITH PORT WINE CHERRY SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water.
• Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.
• Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

BRAISED GOOSE WITH WHITE WINE AND COFFEE

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.