Goose with Sauce Madame

INGREDIENTS:

1 Goose; 6 to 7 pounds
Flour for dusting
4 tb Duck or goose fat
1 Head fresh garlic; broken
-into cloves
2 lg Spanish onions; in 1/2"
-slices
1 c Green olives from Toulouse
1 c Verjus unfermented grape
-juice; usually clear or
-pink
2 c Chicken stock
1 c Red wine grapes; halved and
-seeded
1 bn Italian parsley; chopped

Cut goose into 12 pieces, season with salt and pepper and dredge the pieces in flour. In a 14inch saute pan, heat goose fat until smoking and brown goose pieces, 4 at a time, until each is dark golden brown. Remove and add garlic and onions and saute until light brown, about 8 to 10 minutes. Add olives and verjus and reduce by one half. Add goose pieces and stock and simmer covered for 45 minutes. Uncover, add grapes and simmer for 4 to 5 minutes. Add parsley and serve with cepes borealis and potatoes sauteed in goose fat.

Yield: 6 servings

NOTES : Recipes