Goose Stew with Barley and Celery Root

Name: Goose Stew with Barley and Celery Root
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 liters Basic Duck Stock or beef stock; 237 milliliters peeled and sliced carrots; 1 celery root, peeled and cut into 1-inch cubes; 2 teaspoons dried marjoram; 3 Tbsps duck fat, lard, or unsalted butter; 2 Tbsps chopped fresh dill; 907 grams goose legs; 4 servings Kosher salt and freshly ground pepper; 454 grams mushrooms (such as yellow foot chanterelle or beech), halved or left whole; 237 milliliters pearled barley; 4 Tbsps sour cream; 1 large yellow or white onion, sliced

Goose Stew with Barley and Celery Root might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 1275 calories, 56g of protein, and 90g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 3 hours. A mixture of pearled barley, carrots, duck fat, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Trim the legs of any excess fat. In a Dutch oven or other large, heavy pot with a lid, heat the duck fat over medium-high heat.

Ingredients you will need

Duck Fat

Equipment you will use

Dutch Oven

Add the legs and brown them, salting them as they cook. Take your time to get them well browned.

Transfer them to a plate and set aside.

Add the onion and mushrooms to the pot, turn the heat to high, and stir to combine. Sauté for 6 to 8 minutes, until the onion begins to brown.

Ingredients you will need

Mushrooms

Onion

Equipment you will use

Pot

Add the marjoram, return the legs to the pot, and then pour in the stock. Bring to a simmer, cover, and cook for 2 to 3 hours, until the meat is tender. If a lot of fat begins to accumulate on the surface of the stew, skim it off.

Ingredients you will need

Marjoram

Stock

Meat

Stew

Equipment you will use

Pot

When the goose legs are tender, remove them, let them cool a bit, and then pull all of the meat off the bones. Return the meat to the pot.

Ingredients you will need

Whole Goose

Meat

Equipment you will use

Pot

Add the barley, carrots, and celery root, stir well, and cook for about 30 minutes, until the barley and celery root are tender. Season with salt.

Ingredients you will need

Celeriac

Carrot

Barley

Salt

Serve garnished with the dill and a sprinkle of black pepper, and top each bowl with a dollop of sour cream at the table.

Ingredients you will need

Black Pepper

Sour Cream

Dill

Equipment you will use

Bowl

Reprinted with permission from Duck, Duck, Goose: Recipes and Techniques for Cooking Duck and Geese, both Wild and Domesticated by Hank Shaw. Copyright © 2013 by Hank Shaw; photographs copyright © 2013 by Holly A. Heyser. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Hank Shaw is the author of the book Hunt, Gather, Cook and the blog Hunter Angler Gardener Cook, which won the James Beard Award for Best Blog in 2013 and the IACP Best Food Blog award in both 2010 and 201

Ingredients you will need

Whole Duck

Shaw has been featured on the Travel Channel's Bizarre Foods and his work has appeared in Food & Wine, Organic Gardening, Field & Stream, and the Art of Eating, as well as hunting and conservation magazines such as Delta Waterfowl, California Waterfowl Magazine, and Pheasants Forever. He lives in the Sacramento, California area. Learn more at www.honest-food.net.

Ingredients you will need

Wine