Happy Holidays from Charlie Palmer Group

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Roasted Goose with Foie Gras Duck Sausage Stuffing
Country Style Giblet Gravy.

Sides:
Bacon and Corn Succotash, Sautéed Sweet Potato Gnocchi with Sweet Sage Brown Butter,
Foie Cabbage Spring Roll, Red Currant & Orange Compote, Cranberry and Chestnut Brioche Popover



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Roasted Goose with Foie Gras Duck Sausage Stuffing
Country Style Giblet Gravy
Serves 8

Stuffing
4 oz - foie gras, diced pieces
¼ cup - canned sliced truffle peelings, chopped
12 oz - pork sausage meat
1 - 6 lb duck confit (recipe below)
10-½ oz - chestnuts, canned, roughly chopped
4 oz - fresh breadcrumbs
2 tbsp - parsley, chopped
salt and pepper to taste

Method
Ensure the sausage meat and duck confit are at room temperature. In a large mixing bowl, combine the diced Foie gras, sausage meat, duck confit, chopped truffles, breadcrumbs, chopped parsley, salt, pepper and mix thoroughly.

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Duck Confit
1 - whole duck (6 lb)
duck fat, melted
2 - whole garlic cloves, peeled and smashed
1  - aromatic sachet: rosemary, thyme, bay leaf, and white peppercorns

Method:
Cut duck into small pieces. Place the duck pieces and smashed garlic into a large rondeau pot. Cover duck completely with melted duck fat. Cook duck over low heat for several hours. Remove duck from fat and transfer to a perforated pan. Remove meat from the bone and shred into bite size pieces.

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Roasted Goose
8 lb - goose, cleaned and wishbone removed, remove giblets from the goose (save for gravy)
6 cloves - garlic
4 sprigs - thyme
1 - bay leaves
8 oz - butter, melted
2 - onions, cut in quarter
4 - carrots, cut in half
2 tbsp - butter
1/2-cup - chicken stock

Goose spice rub
1 oz ea ground fennel seed, ground coriander seed and ground white pepper mixed together

Method
Preheat oven to 350F remove the neck, giblets from the goose and reserve for the gravy. Rinse the goose thoroughly inside and out under cold running water. Remove the wishbone and excess fat. Tie the legs of the goose together and cut the tips of the wings off. Using a fork, gently poke holes in the skin of the goose without piercing through the skin into the meat. Do this all over the bird (this will allow the fat to render off during the roasting process). Stuff the cavity of the bird with foie duck stuffing. Sew up the vent with a trussing needle and kitchen twine.

Sprinkle and rub the entire goose with the spice rub. Place the goose in a shallow roasting pan. Garnish goose with garlic, bay leaf and thyme. Add onions, carrots and butter to the roasting pan. Pour a small amount of chicken stock in the pan so that as the fat releases it won't burn. As the goose roasts, baste with the drippings and melted butter. Turn the bird on it's other side after 1/3 of the roasting time has passed. Turn the bird breast side up for the final 1/3 of the roasting. Total cooking time, approximately 1.5 hours or until an instant read thermometer reads 165F.

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Country Giblet Gravy
1 - giblets from one goose
1 - egg
4 tbsp - rendered fat from roasted goose (may substitute 4 tablespoons butter)
4 tbsp - flour
4 cups - chicken
salt and pepper to taste

Method
In a medium saucepot, place goose giblets and whole egg and cover with water. Simmer until giblets are cooked through. In a separate sauté pan, add rendered fat and flour. Cook roux until bubbling and light brown in color. Whisk in goose giblet stock a little at a time. Continue whisking until mixture begins to thicken.

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Bacon and Corn Succotash
6 - apple wood smoked bacon rashers
1 - onion, small dice
1/2 - red bell pepper, chopped
3 cloves - garlic, minced
1/2 tsp - dried thyme
1/4 tsp - crushed red pepper flakes
salt and pepper to taste
2 cups - chicken stock
4 ears - corn, each cut into thirds
2 cups - fresh lima beans
2 tbsp - parsley,chopped

Method
In a large sauté pan over medium-high heat, cook bacon, until crisp. Remove to paper-towel-lined plate; crumble when cool.

Add onion to skillet and cook, stirring, until lightly browned. Add bell pepper, garlic, thyme, red pepper flakes, salt and pepper. Add chicken stock and scrape bottom of pan while mixing thoroughly. Add corn and lima beans and stir until corn and beans are cooked to tender and the liquid is reduced.

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Sweet Potato Gnocchi
2 - whole sweet potatoes
8 oz - lutece potato pellets ("high gluten" potato pulp)*
8 oz - all-purpose flour
¼ tsp - cinnamon
1 tsp - salt and pepper
2 - egg yolks

Method
Oven roast sweet potatoes in 320F oven until soft and skins are dehydrated and crispy. Remove from oven, cut in half and remove pulp. Pass pulp through a potato ricer while hot. Reserve in a bowl and combine with "high gluten" potato pulp. Add salt, pepper and cinnamon. Add half of the flour by sifting into the mixture. Combine thoroughly before adding eggs. Then sift in the rest of the flour.

Form mixture into a ball and fold out onto a floured marble/stainless countertop. Divide the ball into 6 smaller equal portioned balls. Gentle roll balls into a 1½ " cylinder.

With a sharp knife dipped in flour, cut 1 ½ " sections of dough until finished. Put cut dough on a cookie sheet and put in refrigerator until chilled.

Using a wooden ridged gnocchi paddle, press each portion using your thumb to form ridges. To avoid dough from sticking, dust paddle in flour. Place in refrigerator for at least one half hour to chill. Blanch in salted boilling water for 1-2 minutes.

Gently toss cooked gnocchi in hot Sweet Sage Brown Butter

Sweet Sage Brown Butter
8 oz - butter
6 oz - parmesan cheese, grated
8 oz - chicken stock
1 tbsp - chopped sage

Method
Melt butter until brown, add parmesan cheese and chicken stock. Reduce to a glaze and add chopped sage.

* If not available substitute 2 roasted russet potatoes pulp passed through ricer and mixed with ¼ cup high gluten flour.

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Foie Cabbage Spring Rolls
Yield 8

1 head - red cabbage, juliened
splash - canola oil
2 cloves - garlic, smashed
¼ cup+ - red Wine vinegar
splash - canola oil
1 - yellow onion, small dice
2 - medium carrots, small dice
2 tbsp - fine herbs
pinch - cinnamon
salt and pepper
1 pkg - brick paper or rice paper spring roll wrappers
1 - egg (for egg wash)

Method
In a large saucepan, sauté garlic and red cabbage in canola oil. Cook until cabbage begins to soften. Deglaze pan with red wine vinegar. Continue to cook until cabbage is completely cooked and confit.

In a separate sauté pan over low heat, sweat diced onion and carrots in canola oil until translucent and soft. Add fine herbs and a pinch of cinnamon.

Add onion and carrot mixture to confit of red cabbage. Season to taste with salt and pepper.

If using spring roll wrappers place in luke-warm water to soften. Place softened rice paper wrapper or brick paper on clean working surface.

Portion confit of red cabbage in a long row approximately one inch from the edge of wrapper. Top red cabbage mixture with foie-gras log. Fold this one inch piece of wrapper over the foie-gras log and continue roll two times. Stop and fold in ends to form a package. Continue rolling wrapper until you have a uniform roll with no exposed openings. Brush edges with water or egg wash and seal edges.

Deep fry spring roll in 375F frying oil. Remove spring roll and place on paper towel to remove any excess oil. Keep warm until ready to serve.
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Red Currant and Orange Compote
1lb - fresh red currants
10 oz - soft light brown sugar
1 - orange, several large slices of zest
1 - shallot, finely chopped
3 oz - port

Method
Place all ingredients in saucepan and bring to a simmer. Cook until compote thickens, about 20 minutes.
Remove and discard orange zest.

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Cranberry and Chestnut Brioche Popover
Makes 12 popovers

1 - 1lb day old brioche bread, crusts trimmed, cut into ½" cubes
6 - large eggs
3 cups - whipping cream
salt and pepper
pinch - nutmeg and cinnamon
½ cup - dried cranberries
¼ cup - roasted chestnuts, chopped
2 tbsp - parsley, chopped
1 tbsp - sugar

Method
In a large mixing bowl, combine cream, whole eggs, salt, pepper, nutmeg and cinnamon together. Add dried cranberries and diced brioche cubes to egg mixture and mix thoroughly. Refrigerate and let bread soak for 15 minutes.

Add roasted chestnuts, parsley and sugar. Spoon mixture into greased muffin tins or one large ovenproof cast iron casserole dish. Bake in 350F pre-heated oven until set, approximately 20-25 minutes. Serve immediately.