fendler

INGREDIENTS

  • “roaster” goose 10-12 pounds
  • pork fat and/or lard
  • kosher salt
  • saltpeter (didn’t use)
  • pepper
  • juniper berries
  • allspice
  • thyme
  • bay leaf
  • garlic
  • parsley
  • dry white beans (Great Northern?) 2 pounds
  • fat-and-lean salt pork 1 pound
  • onion
  • bouquet garni
  • bone-in lamb shoulder sawed into stewing chunks 4 pounds
  • tomato sauce
  • lamb stock 3 cups
  • goose stock 3 cups
  • sausage 1.5 -2 pounds
  • bread crumbs 2 cups

WEDNESDAY

  • Boil 2 pounds of beans in water 2 minutes, and then soak 1 hour; or soak overnight.
  • Bring beans to simmer.
  • Add blanched salt pork, onion, and herbs.
  • Simmer 1.5 hours.
  • Cut up goose.
  • Separate fat from meat.
  • Save carcass, neck, and wings for stock.
  • Mix salt, saltpeter, pepper, juniper berries, allspice, thyme, and bay leaf.
  • Rub goose with spice mixture.
  • Pack goose into a crock or bag. Weight down to remove air.
  • Leave for 24 hours.

THURSDAY

  • Brown lamb in heavy skillet and set cooked pieces aside.
  • Brown onions in lamb fat.
  • Add cooked lamb, tomato paste, garlic, thyme, bay leaf, vermouth, and stock just to cover.
  • Simmer for 1.5 hours.
  • When lamb is tender, cool and discard bones.
  • Render the goose fat in kettle with some water. Keep temperature below 325º for 1 hour.
  • Remove skin pieces when skin is golden brown. Reserve for cracklings.
  • Wipe off salt.
  • Add goose to rendered fat.
  • Goose should always be covered with liquid fat. Add lard if necessary.
  • Simmer in fat at 200º for 1.5 hours until tender.

SATURDAY

  • Combine goose carcass, neck, and wings with onion, carrot, celery, garlic, bay leaf, parsley, allspice, and thyme.
  • Boil for 2.5 hours.
  • Skim off scum periodically.
  • Strain, cool, and remove congealed fat.

SUNDAY

  • Remove bones from goose.
  • Cut goose into serving-size pieces.
  • Make cracklings.
  • Salt pork.
  • Cut into thin slices.
  • Cut sausage into chunks.
  • Brown lightly in goose fat.
  • Layer as follows:
  1. Drained beans
  2. Lamb
  3. Goose
  4. Sausage
  5. Goose cracklings
  6. Salt pork
  • Repeat, and end with beans.
  • Ladle on lamb-cooking liquid plus bean-cooking liquid as needed just to cover.
  • Top with breadcrumbs and parsley.
  • Bake at 400º for 30 minutes, and at 350º for 30 minutes.

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