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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Goose Confit with Blackcap Raspberries

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Wild blackcap raspberry

Wild raspberries

In my search for interesting and funky fruit, sometimes I forget about the things I’ve known about all along. Even if you don’t pick wild berries, you probably know the black cap.

They’re easy to find, and most people don’t need a field guide to know what a raspberry looks like. That being said, there’s a lot of competition in the Twin Cities where I live for these, Hmong families will pick them en-masse most of the time, which is better than them going to waste, although I don’t get as many trail snacks.

Wild blackcap raspberry

Other than the tried and true jam and having a handful of blackcaps on some ice cream, I like to use them to make sauces for game, duck and other poultry being my favorite.

It’s really easy, and the method here made with fresh berries could easily be changed to use a jam or preserve you’ve made, all you do is add some to good, homemade meat stock with a little sugar and vinegar, reduce it for a while, strain, then continue cooking until it’s thick and mount with a little butter to thicken it.

The last way I had it at home was with a nice leg of goose confit. Confit, or marinating and then cooking slowly in fat is my go-to method for using game bird and other poultry legs that have a lot of tendons, like pheasant, duck and goose, since they have a much longer cooking time than the breasts.

Goose confit

Removing the tendons from a goose leg.

Here’s a master recipe for confit legs, along with a simple recipe for a sauce made with fresh blackcap berries.

Goose confit with wild blackcap raspberry sauce and polenta

Wild blackcap raspberry sauce

It’s important to use a good, collagen rich stock, after reducing it should be solid when it’s chilled.

Goose confit with wild blackcap raspberry sauce and polenta
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Goose Confit with Blackcap Raspberries (Plating Recipe)

I had this with some soft polenta and braised baby napa cabbage, it would be great with just some buttered wild rice too though.

Ingredients

  • 1 recipe blackcap raspberry sauce follows
  • 1 recipe goose confit follows
  • 1 tablespoon duck fat or lard
  • Fresh raspberries to garnish

Instructions

  • Heat an oven to 300 degrees.
  • In a large saute pan, heat the duck fat or lard, then add the goose legs, skin side down, and place in the oven until warmed through, about 10 minutes.
  • (You only want to cook the confit on the skin side, don't cook the flesh or it will toughen.) Remove the pan from the heat oven and put it back on the burner to make sure the skin is crisp and browned, then remove to a plate and serve with the sauce, and garnish with the fresh berries.

Notes

I had this with some soft polenta and braised baby napa cabbage, it would be great with just some buttered wild rice too though.
Wild blackcap raspberry
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Blackcap Raspberry Sauce

Prep Time10 mins
Cook Time30 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: Black cap raspberry

Ingredients

  • 1 qt goose or other poultry stock preferably homemade
  • 1/4 cup red wine vinegar
  • 2 cups black raspberries
  • 1-2 tablespoons sugar or maple syrup
  • 1 teaspoon fresh chopped ginger
  • 2 sprigs of fresh thyme
  • 1 tablespoon unsalted butter

Instructions

  • Heat all ingredients in a non-reactive saucepan on medium heat for 30 minutes, or until reduced by half. Pass the sauce and all the berries through a chinois or fine strainer, then return to the pot and keep warm, or refrigerate or freeze until needed. You should end up with about 1 cup of sauce.
  • To serve, continue reducing a bit on medium heat, then whisk in the cold butter, and continue cooking until the sauce is thick and glossy. double check the seasoning for salt and sugar, adjust as needed, then serve immediately.

Notes

I don't like my sauces overly sweet, but if you taste it and think it's lacking for you, add a little more sugar.

Goose confit

Goose confit
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Goose Confit

A simple confit recipe, you could also use it for other things of similar size, like ducks, turkey, chicken, etc.
Prep Time45 mins
Cook Time2 hrs
Course: Main Course, Salad, Snack
Cuisine: French
Keyword: Confit, Goose confit
Servings: 4

Ingredients

  • 4 goose legs
  • 1 qt rendered duck fat or another animal lard, melted
  • 4-6 small bay leaves
  • 10 sprigs of fresh thyme
  • Handful of unpeeled garlic cloves
  • Kosher salt and fresh ground black pepper to taste

Instructions

  • Make a circular cut on each leg where the bone meats the thigh. Scrape away the tendons and skin to remove the bone underneath.
  • Season the trimmed goose legs liberally with salt and pepper. Squeeze the thyme and bay lightly in your hand or bruise with the back of a knife, then massage with the confit and put in a dish, like a casserole.
  • Whack the garlic cloves with a back of a knife and add them to the goose legs and mix.
  • Lay the goose legs out in the dish so they aren't overlapping, then refrigerate uncovered overnight to tighten the skin.
  • The next day, put the pan with the goose legs in another, wider pan to catch any possible fat that could spill out, then cover the goose legs with melted lard and cook in the oven, covered with foil or parchment at 250 for 1.5 hours or until tender. Remove the goose legs and cool.
  • Allow the goose legs to wait for at least a few days before using. The goose legs will keep for months as long as they're completely covered with fat, but they never seem to last that long.

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Reader Interactions

Comments

  1. Katryel

    December 14, 2015 at 1:40 pm

    That was a really nice recipe. Easy to fallow and perfect for a family meal.
    Best Regards!
    Argentine Chef

    Reply
  2. Hilda

    December 15, 2015 at 11:30 pm

    I just made my first goose confit with Canada goose, but not entirely satisfied with my recipe. I used the cooking and canning method, but yours looks a lot more straightforward and less risky. Thanks for the useful tips too.

    Reply

Trackbacks

  1. Canada Goose Confit Tamales | Along the Grapevine says:
    January 15, 2016 at 11:40 am

    […] I made do with it, but for the recipe I will direct you to two recent posts I read on the subject. Forager Chef  offers a very straight forward method with a delicious berry sauce and Married with Cauldron who […]

    Reply

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Alan Bergo
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
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