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Roasted Goose With Sauteed Potatoes And Dandelion Salad

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Roasted Goose With Sauteed Potatoes And Dandelion Salad

Ingredients

  • one 8-pound goose
  • 2 gallons chicken stock
  • fine sea salt and freshly ground white pepper
  • 6 large yukon gold potatoes (about 2 pounds)
  • 3 tablespoons duck fat
  • fine sea salt and freshly ground white pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon chopped garlic
  • 3 tablespoons olive oil
  • 1 ½ cups bread cubes (about ½-inch; use any firm white bread, such as french baguette)
  • 2 teaspoons chopped garlic
  • fine sea salt and freshly ground white pepper
  • 2 teaspoons dijon mustard
  • 2 tablespoons sherry vinegar
  • 2 tablespoons minced onion
  • ¼ cup canola oil
  • ¼ pound dandelion greens, washed thoroughly to remove sand
  • dijon mustard for serving
  • 2 quarts goose-infused chicken stock
  • six 3-inch pieces celery
  • 3 medium turnips, peeled and halved
  • 2 large carrots, peeled
  • 3 medium leeks, white part only
  • 1 grade a duck foie gras, the large lobe only (reserve the remaining small lobe for another use)
  • fine sea salt and freshly ground white pepper
  • 1 cup truffle juice
  • ½ teaspoon gray sea salt
  • 1 tablespoon thinly sliced chives
  • ¼ teaspoon pepper mignonette (lightly crushed black peppercorns)
  • 6 tablespoons red wine
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Published 2014-09-09 12:35:06 (2 years ago).

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