Oca Con Peras Y Morcillas

Course : Italian
Serves: 4
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10 pound goose - -- (8 to 10 lbs)
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1 pound morcilla -- (blood sausage)
6 tablespoons lard
6 tablespoons extra-virgin olive oil
4 medium firm pears -- peeled, seeded, and cored
1 medium spanish onion -- chopped 1/4 inch dice
6 tablespoons sugar
4 tablespoons red wine vinegar
2 ounces agua ardiente -- (spanish grappa)
3 tablespoons pine nuts
3 tablespoons raisins
1 cup chopped fresh tomatoes
3 pieces bay leaves
2 cups dry red wine
3 tablespoons milk

Preparation / Directions:

Cut goose into 8 pieces, removing any extra fat, and season with salt and pepper. Slice morcilla into rounds 1/2-inch thick and set aside. In a 12-inch to 14-inch sauté pan, heat lard over high heat until smoking. Place goose pieces in hot lard, skin-side down, to brown. Meanwhile, heat oil in another 14-inch sauté pan. Add pear pieces and onion and cook until soft and light brown, about 8 to 10 minutes. Add sugar and cook until nearly caramel. Add vinegar, agua ardiente, pine nuts and raisins and stir to mix. Add tomato, bay leaves, red wine and milk and bring to boil. Add goose pieces and return to boil. Lower heat, add morcilla and simmer 1 1/2 hours. Dine with a great Penedes wine. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A34)

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