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Poached Goose With White Garlic Sauce
(L'Oie a l'Instarde Vise)
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| What You Need: |
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A 10- to ll-pound goose, cut into quarters and trimmed of excess fat
The goose's giblets: gizzard, heart and liver
3 quarts cold water
2 whole heads of garlic, unpeeled
2 medium-sized carrots, scraped
2 celery stalks, including the leaves
2 medium-sized onions, peeled
1 medium-sized leek, including 2 inches of the green top, trimmed and thoroughly washed to rid it of all sand
A bouquet of 6 fresh parsley sprigs and 1 medium-sized bay leaf, tied together
¼ teaspoon crumbled dried thyme
1 teaspoon salt
4 tablespoons flour
3 egg yolks
¾ cup heavy cream
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| How To Cook: |
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1. Combine the goose quarters, the giblets and the cold water in a heavy 8-quart casserole and bring to a boil over high heat, meanwhile skimming off and discarding the scum and foam as they rise to the surface.
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2. Add the garlic, carrots, celery, onions, leek, the bouquet, thyme and salt, and reduce the heat to low. Partially cover the casserole and simmer the goose for about 1½ hours, or until the flesh of a thigh shows no resistance when pierced with the point of a small, sharp knife.
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3. Then with tongs or a slotted spoon, remove the heads of garlic and set them aside. Transfer the goose quarters to a carving board. Cut away and discard the backbone and cut the goose into 8 serving pieces, trimming away any excess fat.
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4. Strain the remaining contents of the casserole through a sieve set over a deep bowl and discard the vegetables. Let the stock settle for a few minutes; then, with a large spoon, skim as much fat as possible from the surface and reserve it in a separate bowl.
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5. Peel the garlic, rub the cloves through a fine sieve with the back of a spoon and set the puree aside.
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6. In a heavy 10- to 12-inch skillet, heat ¼ cup of the reserved goose fat until it is very hot but not smoking. Add the pieces of goose, a few at a time, and turn them frequently with tongs.
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7. As they brown, arrange the pieces skin side up on a heated platter. Drape a sheet of foil loosely over the goose to keep it warm while you make the sauce.
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8. In a heavy 1½- to 2-quart saucepan, heat 3 tablespoons of the remaining goose fat over moderate heat. Stir in the flour and mix together thoroughly.
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9. Pour in 4 cups of the goose stock, add the pureed garlic and, stirring constantly with a whisk, cook over high heat until the sauce comes to a boil and thickens.
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10. Reduce the heat to low and simmer uncovered for about 5 minutes to remove any taste of raw flour. Then combine the egg yolks and cream in a bowl and beat in about ½ cup of the simmering sauce.
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11. Pour this back into the sauce in a thin stream, whisking constantly. Simmer for 1 to 2 minutes longer, then taste for seasoning, pour the sauce over the goose, and serve at once.
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