This past Summer I really became aware of the presence of geese. You see them so often it’s easy for them to blend in and look like just like any other animal doing their thing. They’re a kind of menace though, and have been wreaking havoc on the watercress pond, and just being pests in general.
Annoyed, my girlfriend’s step-dad and I took matters into our hands and played a game called “honk honk, bang bang”. Just because something is illegal/out of season, doesnt mean it’s unethical. I’ve had a number of hunters complain about Canadian geese to me, and how they threaten to outcompete different species of ducks here in the Midwest, but that’s another story.
Glazing by continual, slow, reduction of pan sauces
Goose Confit Glazed with Wild Grape
- 2 legs of wild goose confit
- 1 tablespoon wild grape reduction recipe here
- 1 tablespoon unsalted butter
- 1/2 tablespoon maple syrup optional
- 1/4 cup chicken stock vegetable stock, or water
- Kosher salt and fresh ground black pepper to taste
- 1 tablespoon rendered goose fat preferably from the carcass or cooking oil
- Preheat the oven to 300. In an 8-10 inch saute pan, heat the lard until lightly smoking. Pat the goose legs dry with a paper towel, the drier they are, the easier they'll be to sear. Put the legs of goose confit in the pan, skin side down, then put the pan in the oven just to heat through, about 10 minutes.
- Remove the pan from the oven and put in on the burner on medium heat. Carefully use a spatula to release the legs from the pan without damaging the skin, which should release after a second on the heat, revealing golden brown skin. Pour the oil from the pan and discard. Deglaze the pan with the stock, then add the grape juice reduction.
- Cook on medium heat, spooning the sauce over the goose legs to glaze them. If needed, reduce the heat to low to give you more control. Whisk in the tablespoon of butter to lighten the sauce and tame the sourness. If the sauce is too reduced and threatens to break, add a few tablespoons of cold water, whisk and keep reducing slowly, basting the legs as often as possible.
- At the end, I like to turn the heat off the pan and just keep spooning, spooning, spooning the sauce over the legs to get as much of a coating on them as possible. When legs are glazed and looking like lacquered, purple jewels, serve immediately.
- For the vegetable garnish, things that have a little natural sweetness are going to be the best: squash, roasted onions, roasted root vegetables, etc.