Contrary to its bacon-wrapped reputation, the goose pit is as hearty a spot as any to daydream about the evening’s Old World Nebbiolo or skin-contact Sauvignon Blanc to come. You have to figure, for every flock that makes the three thousand mile trek per season, there has to be one romantic in the V that would have in its wishes to be roasted low and slow in a bed of fiery delight.
Farmhouse Goose Pot is the kinship between poulet basquaise and coq au vin, which is French for throw it in a Dutch oven and taking a nap. This dish takes a corn-fed goose to a Burgundy brassier by cooking down the lively, spice-driven palate of poulet basquaise in the hearty style of a classic coq au vin. Give it plenty of time; the longer you let this gaggle sit, the more savory and expressive it will show. The only tools you’ll need are a Dutch oven and a wooden spoon. This farmhouse Goose Pot recipe pairs best with a Sunday evening, warm lighting, and a full bottle of wine.
Farmhouse Goose Pot Recipe
The following ingredients and step-by-step will have your Farmhouse Goose Pot recipe simmering on the stove in no time.
Ingredients
Serves 4
- 1 Goose—breasted, with preferably bone-in legs and thighs
- 4 oz. Pancetta or Thick Cut Bacon
- Salt
- Black Pepper
- Ceyenne Pepper and/or Paprika
- Olive Oil
- Butter
- 2 Green Bell Peppers
- 2 Yellow Bell Peppers
- 1 Fresno Pepper
- 1 Yellow Onion
- 3 Garlic Cloves
- 1 Lemon
- 1 Carrot
- ¾ Cup White Wine
- ¾ Cup Chicken Broth
- ½ Cup Water
- Parsley
- Sour Cream or Greek Yogurt (optional)
Instructions
1. Start by cooking down your pancetta or bacon right there in the Dutch oven. Start on low heat to let it sweat a bit. After about four minutes, turn the heat up to medium-high and just let it go until it gets a little bit of crust. While that is cooking, you can turn your attention to the goose, which you’ll peel the skin off (but save for later) and season on both sides with salt, ground pepper, and ceyenne—if you’re spice adverse, you can substitute half or all of the cayenne with paprika- though it’d be a shame. Once the pork is cooked, remove it from the Dutch oven and scoop out most of the fat.
2. Toss a thumb-width of butter into the pot, keeping the heat on medium high, and brown your goose on both sides. Once that’s browned and your kitchen is getting a tinge of haze, remove the goose and set it aside.
3. Turn the heat down to medium, add two tbsp of olive oil, and cook the minced garlic, thinly sliced onion, and the green/yellow peppers sliced into thin half-moons. Cook them until the peppers soften. Sprinkle the vegetables with flour, stirring them with a wooden spoon to ensure all sides are coated, and you’ve dug up all the crispy bits from the bottom of the Dutch oven. Ten minutes in total should do the trick.
4. Add in the tomatoes, give a squeeze of half a lemon, and season well with salt and fresh ground pepper. Stir and scrape until the tomato liquid bubbles and reduces by half, about five minutes. Add in the wine and chicken broth and bring to a slow boil.
5. Once your pot is bubbling with some consistency, add the cooked pancetta, nestle the goose back in the pot, and give everything a good stir so the goose isn’t resting on top of the ingredients. Make sure the liquid mostly submerges the goose, cover, and bring your heat down to low. Add in one whole, peeled carrot. The natural starch and sweetness from the carrot will slow-release and integrate the flavors of your dish.
6. Let this go for a while– at least two hours, three if you have the time. The longer you let it do its thing, the more the goose will relax, and all those acids will temper the fats and spice. You can alternatively pop it in the oven at 350. As this dish cooks, liquid will evaporate, so check every half hour or so and just add in some water to keep the goose from peeking too far out of the liquid.
7. Enjoy your downtime; the hard part is over, and ya know what? You did great. Drink some wine, start a fire, and watch the end of the football game.
8. Shred the breast in the pot about 30 minutes before serving. Serve over wild rice, mashed potatoes, or egg noodles. If you like a little extra kick, you can pit a fresno pepper and throw it in a cast iron until it gets charred on all sides, then cut it into paper-thin rings. Otherwise, parsley and lemon zest will garnish it beautifully. If you’re serving it with rice and like a bit of texture contrast, scoop in a dollop of sour cream or plain Greek yogurt. For some extra points—score and salt the leftover fat, put it in a little bed of olive oil, and stick it in the oven as low as it’ll go for about two hours until it’s confit and crumble on top. Enjoy your Farmhouse Goose Pot recipe!
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