Best Braised Goose With White Wine And Coffee Recipes
BRAISED DUCK OR GOOSE RECIPE
With a sly smile, like some mischievous 6-foot-7 Santa Claus, Austrian chef Bernhard Mairinger says he has just dropped off a strudel for L.A.'s best-known Austrian, Wolfgang Puck. Giving a gift of strudel is one of the holiday traditions he still clings to, even though it's hard to imagine two places more different than Austria and Southern California.After closing his modern Austrian bistro, BierBeisl, late last year with plans to relocate to the Westside, the barely 30-year-old chef has been free of his grueling day-to-day cooking schedule for the first time in years. Last Christmas, the hiatus allowed Mairinger to go back home for the holidays.He loves the holidays, he says, and then he proceeds to list the things he enjoys most about celebrating at his village of Nussdorf am Attersee in upper Austria. Population: 1,000.First of all, there's snow. And starting the first week of December, little stands are set up outdoors to serve glühwein (warm, spiced wine) and roasted chestnuts. Usually, he says, you go with friends after church and meet at the glühwein stand. "It's so good standing around in the snow drinking hot wine, which is spiced with sugar, cinnamon, cloves, allspice and apple. And roasted chestnuts? That's my favorite way to eat them, just out of the shell."By mid-December, the outdoor Christmas markets, where you can buy hand-carved wooden animals and nativity figures, are going up. The biggest one in the region is in Salzburg. You drink more glühwein and also eat bauernkrapfen, warm pan-fried doughnuts dusted with powdered sugar or stuffed with jam. They're made with a light brioche dough and don't have a hole. "I could die for those. They're amazing."In Austria, Christmas Eve is the big day, and the tradition is to have a lunch of bratwurst with boiled potatoes and onions. They're not the usual pork-and-veal bratwurst; they're special ones that are leaner than usual, made only with veal. It's meant to be a light lunch, because the big holiday feast is that night, when everyone either eats out or eats at home with family.For Christmas Eve, Mairinger likes to roast a duck or goose with braised red cabbage and the bread dumplings that function like an extra stuffing to soak up all that rich, redolent gravy. As a first course, he usually serves some kind of soup, especially pumpkin soup garnished with roasted pumpkin seeds and a special iridescent pumpkin seed oil. The best oils come from Styria in southern Austria, he says. "It takes 300 kilos of pumpkin seeds to make one liter of oil."In Austria, Christmas almost always involves snow. Here in Southern California, where Mairinger has lived for six years, he likes to have the same menu, even though it doesn't get that cold.Because who knows the next time he'll get a chance to get back home. That long vacation is about to end when his more casual concept and bakery BierBeisl Imbiss opens downtown in the Spring Arcade at the end of February.
Provided by Bernhard Mairinger
Categories MAINS, STEWS/BRAISES, MEAT
Yield Serves 6 to 10
Number Of Ingredients 21
Steps:
- Heat the oven to 375 degrees. Clean the birds: Remove the little bag of neck, kidney and liver pieces (the liver will be used in this recipe, the rest can be saved for another use). Dice the liver and set aside. Place the birds on a rimmed baking sheet fitted with a roasting rack, and make shallow slits into the skin over the breasts of each bird, to allow the flavor to penetrate as the birds cook.
- In a medium bowl, combine the brioche with the diced liver, diced bacon and apple. Season with one-fourth teaspoon salt and several grinds of black pepper. Stir in one-fourth teaspoon ground nutmeg, or to taste, and one-fourth teaspoon ground coriander. Add the orange zest. Remove the leaves from 2 sprigs each of the thyme, rosemary and marjoram, and stir them in with the stuffing (save the stems).
- Brush the birds with the melted butter, and season each with 1 teaspoon salt, rubbing the salt over the inside and outside of the birds. Divide the stuffing and place half in each of the birds' cavities. Tie the birds' legs closed with butcher's twine to keep the stuffing from falling out.
- In a large, heavy roasting pan, heat the grape seed oil over medium-high heat until hot. Add the shallots, carrots, celery stalk and remaining bacon slices, searing everything until golden brown, stirring frequently, about 15 minutes. Add the garlic and remaining herbs (and stems), including the bay leaves. Add the wine, scraping any flavoring from the bottom of the pan. Continue cooking until the wine is mostly reduced, then stir in the stock. Add the ducks and cover tightly with a lid or foil.
- Place the roasting pan in the oven and cook the birds, 1 hour and 20 minutes for the geese and 1 hour for the ducks. Remove the lid and increase the temperature to 425 degrees. Continue to cook the birds, 45 minutes for the geese and 30 minutes for the ducks, basting every 15 minutes with the liquid in the pan.
- Remove the pan from the oven and place the birds back on the rack on the rimmed baking sheet and place on the counter top to rest. Increase the oven temperature to 475 degrees. Cut the butcher's twine and untie the legs to remove the stuffing.
- Strain the pan liquid (discard the vegetables and aromatics) into a clean pot, skimming and removing the fat from the top. Gently simmer until reduced by half. While the sauce is reducing, brush the birds with some of the skimmed fat and place them back in the oven to crisp the skin, approximately 30 minutes, brushing once or twice with fat (the fat should help to keep the skin from scorching, but keep an eye on it, tenting the birds if needed with foil).
- Remove the crisped birds to rest a little while before serving. Serve the stuffing garnished with chopped parsley and the sauce served on the side.
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.
BRAISED CELERY WITH THYME AND WHITE WINE
Inspired by the French method of cooking duck or chicken confit, in which the meat stews slowly in its own fat, this recipe simmers celery in a classically French sauce, with white wine, stock, shallots and herbes de Provence. The celery is first blanched in heavily salted water, which jumpstarts the cooking process and seasons the stalks from the inside-out, then it's roasted in liquid until submissive and silky, with a texture reminiscent of roasted fennel. Once the celery is tender, the liquid is reduced on the stovetop until just thick enough to coat a spoon. The resulting sauce bears an uncanny similarity to the jus underneath the Thanksgiving turkey, in both flavor and mouthfeel, and the dish is equally at home at the Thanksgiving table as paired with a store-bought rotisserie chicken and some mashed potatoes. Like classic confit, you can prepare it in advance and simply reheat before serving.
Provided by Alexa Weibel
Categories dinner, vegetables, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over high, and heat the oven to 400 degrees.
- Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.
- Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, herbes de Provence and 1 teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.
- Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.
- Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired, and sprinkle with fresh celery leaves and parsley. Serve warm.
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
Provided by Mark Bittman
Categories dinner, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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