The Cooking of Southwest France by Paula Wolfert

Author:Paula Wolfert
Language: eng
Format: epub
ISBN: 9780544186019
Publisher: HarperCollins
Published: 2021-07-06T00:00:00+00:00

Cut up the goose, using a boning knife. Cut down the center breast to the bone. Guiding the knife along the breast, pull the meat back and lift it from bone in one piece. Sever the legs and thighs at the joints. Cut the meat off the bone and trim off any fat or gristle. Cut the goose meat into 1½-inch chunks.

Remove the pancetta from the marinade; set the marinade aside. Cut the slices crosswise into thin strips. With a thin, sharp knife, pierce a hole in center of each chunk of meat. Fill the holes with the pieces of pancetta. Add the goose meat to the marinade. Add 1 tablespoon salt and toss lightly. Let marinate for 2 nights in the refrigerator.

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