Pic3: all done
Pic4: strain to separate the liquid
The day before:
- Combine the parted rooster and the ingredients of the marinade (vegetables chopped) in a non-reactive container. (Pic2)
- Mix together and refrigerate for 24 hours. (Pic3)
- Remove the rooster pieces and pour the marinade through a sieve to separate the liquid. (Pic4)
Pic5: onions & bacon
Pic6: brown the rooster pieces
Pic7: stew the mushrooms
- Brown the coarsely chopped onion. Add bacon and cook until crisp. (Pic5)
- Remove and reserve onions and bacon.
- Brown the rooster pieces in the bacon fat. (Pic6)
- Set the pieces aside when done.
- Stew the sliced mushrooms in the remainder of the fat (Pic7) for 10 min. and set aside.
Pic9: all done
Pic10: served with fries
- Heat 2 tbsp. of olive oil. Add 2 tbsp. flour.
- Stir and cook over high heat to darken.
- Whisk in 2 cups of the marinade.
- Add the rooster pieces, marinade vegetables, carrots and raisins and remaining marinade. (Pic8)
- Bring to a boil over medium heat, reduce and simmer over low for 2+ hrs. or until done. (Pic9)
- Add the mushrooms 15-30 minutes before serving.
- Serve and enjoy.
- Serve with croquettes (Pic1a)
- Serve with fries. (Pic10)
- Serve with boiled potatoes and drown the potatoes in the sauce.
Because the meat is cooked without skin, this duck recipe is quite lean, even with the bacon. For best results, use a Muscovy drake. They have all-red meat, not as dark as a rooster, but good quality lean meat.
Vegetarians, leave out the duck and bacon, and it will still be delicious. The mushrooms are a complete meal by themselves. Rice or potatoes are optional.
This is what you need for 4 servings:
- duck pieces, up to 3 lbs.
- duck fat
- 6 slices of bacon
- 1 onion, sliced and diced
- 1 lb. of button mushrooms
- 2 large Portobello mushrooms
- 1 quart of red wine
2015-11-01Pic11: remove skin, cut meat
Pic13: onions, bacon
- Part the duck.
- Remove the skin (Pic11) and reserve for future use.
- Debone and dice the meat. Reserve the bones.
- Cover with red wine, marinate at least overnight. (Pic12)
- Fry the bacon in some duck fat.
- When crisped, add half of the onion and simmer until the onions become transparent. (Pic13)
- Increase heat and sear the duck meat over high heat.
- Pour off and store excess fat for later use.
Reduce heat. Add the marinade liquid to up to 2/3 of the height of the meat.
I also added the bones for additional flavor.
Bring to a boil, reduce heat and simmer over low heat for up to 2-3 hrs. until the meat is tender.
Old drakes are tough, like roosters. That will be even worse if they have been flying.
- Meanwhile, sauté the remainder of the onion in duck fat in a separate pan.
Pic15: all together now
- Add the sliced mushrooms. (Pic14)
- Cover and simmer about 10 minutes.
- Transfer the mushrooms and liquor to the other pot (Pic15) and continue to stew for 10 more minutes.
- Serve with the remainder of the wine and enjoy. (Pic16)
This is quite the popular sauce, and it fits this goose even better than that duck.
Geese are heavy, fast-growing birds that become chewy already when half-grown, a bit like pheasant and rooster. Moist cooking (stew or pot roast) is recommended to get tender meat.
This recipe is a simplified version of Coq au Vin and/or Beef Bourguignon. The essential ingredients for the typical flavor of these 3 recipes are bacon, mushrooms and red wine, and to a lesser extent carrots.
Feel free to look back at those recipes for additional optional ingredients. I didn’t feel like peeling and cooking potatoes. I added some frozen fries instead.