Pasta With Confit Of Goose And Marsala
|Boneless goose confit||1⁄2 Pound, sliced into matchstick-size pieces or julienne|
|Goose fat||2 Tablespoon|
|Green onions||3 , chopped|
|Freshly ground black pepper||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.