Smoked Goose And Foie Gras Gumbo Recipes

SMOKED FOIE GRAS WITH GRAPE SAUCE

Steps:

• Heat a heavy skillet over high heat until hot. Add duck fat to pan, then add grapes and sprinkle sugar over them. Allow grapes to caramelize a little, then add vinegar and reduce by half. Add demi-glace and let reduce again, until sauce is thick enough to coat grapes. Keep warm. Sprinkle foie gras with salt and pepper. When pan is very hot and almost smoking, put in foie gras slices and cook for 30 seconds on each side. Remove form pan, place on paper towels. Serve slices of foie gras on warmed plates with grapes and sauce poured over them.;

GOOSE AND TASSO GUMBO

Steps:

• Pat goose dry and prick all over with a fork. Season goose with salt and pepper. In a large heavy skillet (preferably cast-iron) brown goose in batches, without crowding, pouring off all but 2 tablespoons fat into a large heatproof bowl after each batch and reserving fat in bowl. Transfer goose as browned to a heavy 12 quart kettle.
• In skillet cook 1/3 cup reserved goose fat and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
• While roux is cooking bring goose, tasso or ham, tomatoes with juice, and water to a boil. Add roux mixture by large spoonfuls, stirring well after each addition, and simmer gumbo, covered, stirring occasionally, until goose is very tender, about 1 1/2 hours. Transfer goose with tongs to a large bowl and cook until it can be handled. Discard skin and bines and shred goose meat. Stir meat into gumbo with scallions, cayenne, and salt to taste. Gumbo may be make 3 days ahead, cooked completely, uncovered, and chilled, covered. Skim fat from gumbo. Reheat mixture if previously shilled.
• Serve gumbo ladled over rice in large soup plates.

SMOKED GOOSE AND FOIE GRAS GUMBO

Steps:

• Melt goose fat in an 8-qt. Dutch oven over high. Sprinkle in flour; whisk until smooth. Reduce heat to medium-low; cook, whisking constantly, until roux is the color of peanut butter, 25-30 minutes. Add garlic, celery, bell pepper, and onion; cook until soft, 10-12 minutes. Add button mushrooms, salt, Creole seasoning, black pepper, and bay leaves; cook 2 minutes. Whisk in stock; boil. Reduce heat to medium; cook, skimming fat as needed, until thickened, about 1 hour. Add smoked goose, chanterelles, hot and Worcestershire sauces, thyme, and salt; cook until goose is warmed through and mushrooms are tender, 12-15 minutes. Ladle into bowls; garnish with puréed foie gras