Gänseragout

Ingredients

• 3 kg young goose (1 young goose)
• 4 tbsp neutral-flavor oil
• 6 shallots (diced)
• 40 ml cognac or brandy
• Salt
• ground pepper
• 80 g flour
• 500 ml dry red wine
• 1 l dark broth (possibly from the bottle)
• 2 carrots (sliced)
• 1 herb bundle (parsley, marjoram, bay leaf)
• 80 g diced pork belly

Instructions

1. 1.

   Wash and pat goose dry; remove excess fat and cut into pieces.

2. 2.

   Heat oil in a Dutch oven; brown the goose pieces with shallots all around. Flambé with cognac, season with salt and pepper, dust with flour and cook until browned.

3. 3.

   Add red wine and dark broth, then add carrot slices and herb bundle to the pot. Cover and simmer gently for about 2 hours.

4. 4.

   Roast pork belly cubes in a small pan; after 1 hour before finishing cooking, add them to the pot without the rendered fat.

5. 5.

   Taste and adjust seasoning; transfer goose pieces to a serving platter, skim sauce with kitchen paper, and serve separately.