Rolland - Stuffed goose with pears

Stuffed goose with pears

For 6-8 persons

Ingredients :

1 goose and its liver
200 g (7.05 oz) dry ham
6 pears
2 eggs
20 cl (6,6 fl.oz. US) chicken stock
2 teaspoons Sichuan pepper
200 g (7.05 oz) wild rice
100 g (3.52 oz) hazelnut
1 orange
60 gr (2.11 oz) butter
15 cl (4.95 fl.oz) maple syrup
Salt, pepper

Preparation: 45 min

Baking time: 2,4 hrs.

Recipe:

Mix together rice, beaten eggs, hazelnuts, ham and the liver. Add salt and pepper. Add salt and pepper in the goose, stuff it and sew the opening. String the goose and put it on a grid above a plate. Add salt and pepper.

Put it in the oven, let it bake for 20 min and throw the grease. Lower the heat (165^o C – 330 ^o F – Th. 5-6) and let it bake for 2.15 hrs. Pour regularly over the grease from the goose over it.

Saute the pears cut in four pieces in a saute pan with 50 g (1.76 oz) butter, maple syrup, 2 tablespoons water, the minced peel and juice of the orange and Sichuan pepper. Degrease and filter the gravy from the goose. Add the chicken bouillon cube. Let it cool down and rectify the seasoning.

Serve the goose on a plate with the pear halves, the minced orange peel and the Sichuan pepper. Serve the juice separately.

Set the oven (240^o C – 460^o F – Th. 8). Boil up the rice in salted water. Drain it and let it cool down. Cook the liver for 1-2 min with 10 g (0.35 oz) butter and let it keep its pinkish color. Cut it in dices.