Laughing Cooking Woman

[goddesssif]

Best Goose

1 Goose (or duck)

1C sweet pickle spice

2C salt

1 bottle of your favourite white wine

2 C sherry

1 posset of fresh tarragon

1 orange sliced thin

4 TBS Olive oil

• 
  quarter your goose and trim the fat
  
• 
  put in a glass dish over night (8-10 hours) covered in salt
  
• 
  Rinse in clean water to discard the salt
  
• 
  brown the meat in a heavy fry pan until the outside is a little crisp
  
• 
  put the meat in a heavy stock pot with the wine, sherry, tarragon and orange slices. The meat should be covered, add more wine or sherry.
  
• 
  Let the meat sit for about a half hour while you go do a load of laundry or clean up the kitchen.
  
• 
  Bring your pot to a boil and cook your goose until it's tender, but not falling off the bone
  
• 
  remove the goose from the pot and either grill it until the skin is crisp or bake it in a 400F oven on a broiler with tin foil loosely over the top as grease will splatter.
  
• 
  You should make a sauce from any leftover juices. You will go to hell if you don't. Gravy makes every thing better.