Goose daube with orange, olives and rosemary

Name: Goose daube with orange, olives and rosemary
Ingredients: 4 tbsp sunflower oil; 1 litre (1¾ pints/4 cups) brown chicken stock; 1 x 4 kg (8 lb 13 oz) goose, cut into leg and breast joints; 1 bouquet garni (1 bay leaf, sprig of thyme and 1 x 5 cm (2 in) piece of leek tied with kitchen string); Sea salt and freshly ground black pepper; 1 bouquet garni (1 bay leaf, sprig of thyme and 1 x 5 cm (2 in) piece of leek tied with kitchen string); 1 bouquet garni (1 bay leaf, sprig of thyme and 1 x 5 cm (2 in) piece of leek tied with kitchen string); 3 strips of orange peel; 1 bouquet garni (1 bay leaf, sprig of thyme and 1 x 5 cm (2 in) piece of leek tied with kitchen string); 20 plump black olives, pitted; 2 large sprigs of rosemary; 2 small bay leaves; 2 celery sticks, cut into 15mm (½in) cubes; 2 garlic cloves, crushed; 375 ml (13 fl oz/1⅔ cups) good-quality red wine; 2 carrots, cut into 15mm (½in) cubes; 2 onions, cut into large pieces; Sea salt and freshly ground black pepper

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

A daube is traditionally cooked in a special deep earthenware dish called a daubière, but a regular casserole dish (Dutch oven) with a lid will do. The long, slow cooking produces a sauce with a rich, long-lasting flavour.

Ingredients

1 x 4 kg (8 lb 13 oz) goose, cut into leg and breast joints
4

Gluten-free

Method

The day before, cut the goose leg joints into drumsticks and thighs. Remove the bones and cut the meat into 2.5cm (1in) dice. Cut the breast meat into 2.5cm (1in) dice.

Make the marinade. In a bowl, combine the onions, carrots, wine, orange peel, garlic, celery and bay leaves. Add the goose meat and mix together. Cover with clingfilm (plastic wrap) and put in the fridge to marinate over