Goose Stew with Radishes

Daube d’Oie aux Radis

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

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 use