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Goose Casserole
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1
Reviews
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By:
Claudine Becker
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Goose Casserole Recipe fries goose in goose fat until crisp before adding onions to brown and then adding potatoes, celery root, carrots, salt and pepper and dried marjoram before baking until tender and garnishing with chopped parsley.
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INGREDIENTS
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1 goose breast
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2 tablespoons goose fat
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2 goose legs
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2 onions, chopped
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1 lb. potatoes, chopped
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1/4 celery root, chopped
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9 oz carrots, chopped
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salt, pepper, dried marjoram
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1 pint water
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1 tablespoon chopped parsley
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DIRECTIONS
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1:
Cut the goose breast into 4 portions. Put the fat into a frying pan and heat until very hot. Fry the goose portions (breast and legs) until crisp. Add the onions and fry until yellow.
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2:
Put the goose portions and remaining chopped vegetables into a chicken brick or other clay pot, and season well with salt, pepper and marjoram. Pour in the water and cover with the lid.
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3:
Place in a cold oven and bake at 425°F for 1 1/2
hours, until tender.
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4:
Take the clay pot out of the oven and
carefully remove the bones from the goose legs. Sprinkle on the parsley and serve in the clay pot.
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