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Cubed Chestnut Goose with Cranberries in Bourguignon

  • Preparation:
    30 minutes
  • Cooking:
    3 hours 30 minutes
  • Servings:
    4
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Stéphane Modat
Stéphane Modat Chef of Restaurants Fairmont - Chateau Frontenac

Ingredients

Bourguignon

  • 6 cubed goose breasts (or 6 Peking duck breasts, or 4 turkey breasts)
  • Salt and pepper
  • 2 tablespoons (30 ml) vegetable oil
  • 1 chopped onion
  • 3 tablespoons (45 ml) flour
  • 2 cups (500 ml) red vermouth
  • 2 cups (500 ml) beef broth
  • 1 pinch of cinnamon
  • 3 branches of thyme
  • 2 cups (250 ml) fresh cranberries cut in half
  • 1/2 lb. (225 g) bunch mushrooms cut in quarters
  • 1 tablespoon (15 ml) butter
  • 1/2 cup (125 ml) peeled onions (blanched for 2 minutes)
  • 1 tablespoon (15 ml) chopped parsley

Preparation

Bourguignon

  1. Preheat the oven to 300 ° F (150 ° C).
  2. Season the meat.
  3. In a stew pot on high heat, sear the cubes of goose in oil for 5 minutes.
  4. Add the onion and reduce heat.
  5. Sweat* the onion for 2 minutes, add the flour and stir.
  6. Deglaze with vermouth and stir to avoid flour lumps.
  7. Add beef broth, cinnamon, thyme and cranberries and bring to a boil.
  8. Cover and put in the oven for 3 hours.
  9. Test the cooking, the meat should be easily removed with a fork.
  10. Finish the recipe by sautéing the mushrooms with the butter in a very hot pan to color them. Add the pearl onions to heat them in the pan, then pour in the stew and mix. Serve very hot.

Lexicon

  • * Sweat: In a saucepan containing fat, cook over low heat a food to make their water (vegetables) or their first juice (meat).