Goose gravy
Australian Gourmet Traveller recipe for goose gravy by Jeremy Strode.
- 15 mins preparation
- 1 hr cooking
- Serves 6
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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
- 1Fry 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 <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/12/roast-goose-breast/">roast goose breast</a>.