This is a modern version of a very old Gascon recipe for goose stew. For good reason, we associate geese with fat, but goose meat itself is lean, especially in the breast. In this recipe, the breast meat is actually larded to keep it juicy—the strips of fat are soaked first in Armagnac mixed with chopped garlic and herbs. The addition of radishes is new—they taste like peppery turnips when they are cooked. Salsify, turnips, carrots, and blanched baby onions can be prepared similarly and used as an alternative garnish for this daube. The daube requires long cooking, but the result is rich and satisfying. Noodles make a good accompaniment.
Like most good stews, this one is better reheated, so plan to make it 3 to 5 days in advance of serving.
The Cooking of Southwest France by Paula Wolfert. Copyright © 2005 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.