Roast Goose With Truffles
&
Pomerol AOC

INSTRUCTIONS

1. Preheat the oven at 180°C

2. Preparation of the stuffing: cut the livers in two parts, remove the nervous parts and cut them into small pieces. Peel the shallots and chop them finely.

3. Rinse and brush the truffle under running water. Process the breadcrumbs in a food processor to obtain a coarse mixture. Finely chop the white ham.

4. In a saucepan, bring the milk to the boil. Add salt, pepper and the breadcrumbs. Cook over low heat for 3-4 minutes, stirring constantly. The result should resemble a sticky paste. When it is done, pour it into a large bowl.

5. Let the mixture cool for 3 minutes, then add the ham and chopped parsley. Mix.

6. In a large frying pan, melt the butter and add the shallots and fry for 3 minutes on a low heat. Add the liver cubes and fry them with the shallots, turning them constantly. The cubes should be seared and golden brown.

7. Pour the mixture into a bowl and mix. Add the spices, salt and pepper and mix. Sprinkle with Champagne or Cognac.

8. Grate the truffle over the terrine and mix.

9. Stuff the goose with your mixture and sew the openings with cotton thread. Place the goose in a large oven dish and put it in the oven. The stuffed goose should cook for 3 hours and be basted regularly.

10. After 30 minutes of cooking add the oiled offal of goose to the dish. When the juice caramelizes, add 3 tablespoons of water as many times as needed. If you wish, you can add some apples, pears, potatoes or chestnuts to the dish.

11. Once the goose is cooked, turn off the oven and let the goose rest for 10 minutes. Meanwhile, pour and filter its juice into a casserole dish. Let the juice sit for 5 minutes or until the cooking fat separates. Once the fat is well separated from the juice, remove and discard it.

12. Pour the juice into a bowl and season with salt and pepper. Then slice the goose to serve with vegetables and chestnuts.