Name: Goose gravy
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: Goose necks, wings and backbones, trimmed of excess fat, coarsely chopped; 30 ml vegetable oil; ½ onion, coarsely chopped; 1 carrot, coarsely chopped; ½ head garlic, broken up into cloves; 150 ml dry white wine; 3 thyme sprigs; 1 fresh bay leaf; 1 tsp black peppercorns; 350 ml each chicken and veal stock

Goose gravy

Australian Gourmet Traveller recipe for goose gravy by Jeremy Strode.

Serves 6

Prep

15M

Cook

Total

1H 15M

Ingredients

Goose necks, wings and backbones, trimmed of excess fat, coarsely chopped

30 ml vegetable oil

½ onion, coarsely chopped

1 carrot, coarsely chopped

½ head garlic, broken up into cloves

150 ml dry white wine

3 thyme sprigs

1 fresh bay leaf

1 tsp black peppercorns

350 ml each chicken and veal stock

Method

Main

1.Fry goose trimmings in oil in a large saucepan over high heat, turning occasionally, until golden brown (15-20 minutes). Remove from pan and set aside. Add vegetables to pan and sauté until caramelised (10-15 minutes). Drain off excess fat, and add wine, herbs and peppercorns to pan and reduce by half (3-5 minutes). Add stocks and return bones to pan with a pinch of salt, bring to the boil, skim impurities from surface, then reduce heat to low and simmer until reduced to 300ml (45 minutes to 1 hour) Strain into a jug, spoon excess fat from surface (see note) and serve with roast goose breast.

Jeremy Strode

Styling by Lisa Featherby

Styling by Geraldine Muñoz