Goose Gastronomy

08 Dec 2011

Slow Food in Poland once again hosted the national “Goose for St Martin’s Day” event this November to promote consumption of this traditional meat. While Polish breeders are known to produce excellent quality goose meat, the country is neglecting this culinary tradition and around 80% of the birds are exported to Germany and other Western countries.

To reverse this trend, Slow Food involved 26 top chefs from restaurants across the country in a two-week “goose gastronomy” celebration. Each chef created three dishes using goose meat that were offered on their menus for two weeks. The event was launched on Polish Independence Day, November 11, one of the nation’s most important holidays that up to the nineteenth century was traditionally celebrated by eating goose.

Roasted goose in pear and chili sauce

1 whole goose
6 apples preserved in wine
6 pears
juice of 1 orange
2 tbsp potato flour
400ml dry white wine
1 chili pepper
salt, pepper, sugar to taste

Wash and clean the goose and rub with salt and pepper, pour orange juice over it and sprinkle with sugar. Place it in a roasting pan with the apples and leave it to, cover and leave to rest in a cool place for 6 hours.

Heat the oven to 190ºC. Roast the meat in the oven until tender, checking with a fork.
In the meantime prepare the sauce: wash and peel the pears, cover them with wine and add a piece of cinnamon; wash and clean the chilli pepper, cut it into small pieces and add to the mix. When the goose is finished roasting, pour the roasting juices from the pan into this mixture and thicken with potato flour.

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