Goose En Daube

Chicken.delights's picture

Jan. 10, 2012


Goose 1 (wild or domestic)
Bacon 4 Ounce , diced
Shallots/Mild onions 4 Ounce , chopped
Garlic 2 Clove (10 gm)
Celery stalks 2
Thyme sprig 1
Basil sprigs 2
Bay leaf 1 Large (or 2 small size)
Pigs trotters 2 , cleaned
Gelatin 14 Ounce , added after cooking
Brandy 2 Fluid Ounce
Red wine 1/4 Pint
Water 3/4 Pint (adjust quantity as needed to cover the bird, if needed)
Flour 4 Tablespoon , mixed with water to make a thick paste



1) In a fireproof casserole with a lid place the goose

2) Top the goose with a layer of bacon, onion and the other ingredients

3) Pour in the liquids to cover the goose

4) Place the lid and seal with the flour paste made

5) Cook for 4 ½ to 5 hours in the oven

6) Once cooled break the seal and take out the goose

7) Carve the meat using a sharp knife and place on a large serving platter

8) Strain into a bowl and add the pieces of vegetables, with the fat skimmed off

9) Mix together the ½ ounce of gelatin into the hot liquid and pour this over the goose

10) Place in the refrigerator to set


11) Serve the goose cold with endive and orange salad and hot potatoes

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4