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Pasta With Confit Of Goose And Marsala

  Boneless goose confit 1⁄2 Pound, sliced into matchstick-size pieces or julienne
  Goose fat 2 Tablespoon
  Flour 1 Tablespoon
  Green onions 3 , chopped
  Freshly ground black pepper To Taste
  Salt To Taste
  Dry marsala 1⁄2 Cup (8 tbs)
  Half and half/Mock cream 1⁄2 Cup (8 tbs)
  Pasta 1⁄2 Pound, cooked and drained (Of Your Choice)
  Grated romano cheese/Parmesan cheese 3 Tablespoon (For Topping)

Melt the goose fat in a frying pan and add the flour, green onions, salt, and pepper.
Cook until the flour is lightly browned and then add the wine, stirring with a wire whisk until thick.
Add the cream and the goose and toss with the pasta.
Use very little cheese on the top so that the goose flavor is not hidden.
This will wow them.

Recipe Summary

Main Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2154 Calories from Fat 795

% Daily Value*

Total Fat 89 g136.8%

Saturated Fat 35.1 g175.3%

Trans Fat 0 g

Cholesterol 339.3 mg113.1%

Sodium 1919.5 mg80%

Total Carbohydrates 202 g67.3%

Dietary Fiber 9.9 g39.7%

Sugars 9.3 g

Protein 114 g227.8%

Vitamin A 43% Vitamin C 29.5%

Calcium 66.6% Iron 70.1%

*Based on a 2000 Calorie diet


Pasta With Confit Of Goose And Marsala Recipe