Best 6 Alsatian Goose With Pears Recipes

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From stews to roasts to confit, goose meat offers both rich flavor and versatility in the kitchen. This article is dedicated to a classic Alsatian dish: goose with pears. This hearty and flavorful dish originated in the Alsace region of France and Germany, where it is traditionally served during the colder months. With its combination of tender goose meat, sweet and juicy pears, and a rich sauce, this dish is sure to warm your soul on a chilly day. Whether you are a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating a delightful and memorable Alsatian goose with pears dish that will impress your friends and family. So, gather your ingredients, preheat your oven and let's begin our culinary journey!

Here are our top 6 tried and tested recipes!

ALSATIAN GOOSE WITH PEARS



Alsatian Goose With Pears image

My Granny used to make this dish. She came from Alsace in France and learned this dish from her mother.

Provided by Member 610488

Categories     Goose

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 15

12 lbs goose (fresh or thawed)
salt
pepper
2 teaspoons ground ginger
2 garlic cloves, thinly sliced
1 orange, sliced
1 stalk celery, chopped
1 carrot, chopped
1 small onion, chopped
8 bosc pears, peeled, each cut into quarters
1/3 cup fresh lemon juice
6 tablespoons sugar
1 1/2 cups pear liqueur
2 1/2 cups chicken stock
1 tablespoon flour

Steps:

  • Preheat to 325°F
  • Remove giblets and neck from cavity. Pull out any lumps of fat. Using a sharp fork, poke the skin of the goose all over. Dont pierce the meat, just the skin. Rinse goose inside and out; pat dry with absorbent paper. Sprinkle inside and out with salt, pepper, and 1 teaspoon ginger. Poke a few slits in the skin of the cavity. Place garlic slices into body cavity slits. Place the carrots, onion, and celery into the body cavity.
  • Tie the bird up. Place goose on rack, breast side up, in large roasting pan. Place the orange slices on top of the bird.
  • Roast goose 1 1/2 hours, basting with drippings. When the wings begin to brown, cover with aluminium foil. Turn goose over, breast side down. Cover the wings with aluminium foil. The roasting pan will have accumulated lots of fat; spoon 6 tbsp into a metal bowl and reserve.
  • Roast another 1 1/2 hours until a thermometer in the thickest part of thigh registers 175°F Let rest, covered, for 10 minutes.
  • Meanwhile prepare the pears so they can be roasted with the goose for one hour. Toss pears and lemon juice in large bowl. Pour 6 tablespoons goose fat into large baking dish. Place the pears in baking dish and toss with fat. Add sugar, 1/2 cup liqueur and remaining ginger to pears; toss.
  • Bake pears alongside goose until very tender and golden, about 1 hour. Spoon the pears into a serving dish with a slotted spoon to reserve as much liquid as possible.
  • Pour liquid into a saucepan, add stock, remaining liqueur. Bring to a simmer and reduce by half a cup. Sprinkle in flour while whisking and continue to cook a few more minutes so it is slightly thickened.
  • Serve goose with caramelized pears.

BRAISED GOOSE WITH PEARS



Braised Goose With Pears image

Provided by Mark Bittman

Categories     dinner, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

1 goose, cut into serving pieces, excess fat removed
Salt and freshly ground pepper
1/2 cup diced bacon or pancetta, optional
2 large onions, roughly chopped
4 bay leaves
A few thyme sprigs
1/2 pound dried pears or apples
2 cups not-too-dry white wine, like gewürztraminer or riesling
1 tablespoon vinegar (sherry, Champagne or white wine vinegar)
2 pounds pears (or apples), peeled, cored and sliced

Steps:

  • Turn heat to medium-high under a casserole or deep skillet, at least 12 inches across. A minute later, add goose pieces, skin side down. Cook, adjusting heat so the skin doesn't scorch and rotating pieces until skin side is browned and rendered of fat, 10 to 15 minutes. Turn, then sprinkle skin side with salt and pepper, and brown 2 or 3 minutes on the meat side. Remove goose, and pour off all but 1 tablespoon fat.
  • Add bacon to the skillet, if desired, and cook until brown and crisp, about 10 minutes. Add onions, bay leaves and thyme, and cook, stirring occasionally, and seasoning with salt and pepper, until onions are soft, about 10 minutes. Add dried fruit, and cook a minute or 2 more, stirring occasionally. Add wine, and raise heat to high. Cook until wine is reduced by half, about 5 minutes.
  • Return goose to skillet, and turn heat to very low. Cover, and cook (the mixture should be barely bubbling) for at least 2 hours, turning once or twice, until goose is very tender. Add vinegar, sliced fruit and a good grinding of black pepper, and cook, stirring occasionally, until fruit is tender, 10 to 15 minutes. Taste, and adjust seasonings Serve with crusty bread or over lightly buttered noodles.

BRAISED GOOSE WITH PEARS OR APPLES



Braised Goose with Pears or Apples image

Categories     Side     Apple     Pear     Goose

Yield makes 6 servings

Number Of Ingredients 10

1 goose, cut into serving pieces, excess fat removed
Salt and freshly ground black pepper
1/2 cup diced bacon or pancetta (optional)
2 large onions, roughly chopped
4 bay leaves
A few fresh thyme sprigs
1/2 pound dried pears or apples
2 cups dry white wine
1 tablespoon vinegar: white wine, champagne, or sherry
About 2 pounds pears or apples, peeled, cored, and sliced

Steps:

  • Turn the heat to medium-high under a casserole or deep skillet at least 12 inches across; a minute later, add the goose pieces, skin side down. Cook, rearranging the pieces now and then so that they brown evenly, until nicely browned and rendered of fat, 10 to 15 minutes. Sprinkle with salt and pepper and turn; brown for 2 or 3 minutes on the meat side. Remove the goose and pour off all but a tablespoon of the fat.
  • If you're using it, cook the bacon in the same skillet over medium-high heat until brown and crisp all over, about 10 minutes. Add the onions, bay leaves, and thyme and cook, stirring occasionally and seasoning with salt and pepper, until the onions are softened, about 10 minutes. Add the dried fruit and cook for another minute or two, stirring occasionally. Add the wine and raise the heat to high; cook until the wine is reduced by about half, 5 minutes or so.
  • Return the goose pieces to the skillet and turn the heat to very low. Cover and cook (the mixture should be bubbling, but barely) for at least 2 hours, turning only once or twice, until the goose is very tender. Add the vinegar, sliced fruit, and a good grinding of black pepper and cook, stirring occasionally, until the fruit is tender, 10 to 15 minutes. Taste and adjust the seasoning.

ALSATIAN PEAR KUGEL WITH PRUNES



Alsatian Pear Kugel With Prunes image

Provided by Tara Parker-Pope

Categories     side dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 11

5 tablespoons vegetable oil
2 pounds ripe Bosc pears
2 small onions (about 1/2 pound), peeled and cut into 1-inch dice
Salt to taste
1/2 loaf bread (about 7 ounces), cubed
3/4 cup sugar
8 tablespoons butter or pareve margarine, melted
2 large eggs
2 cups pitted prunes
1 teaspoon cinnamon
Juice of 1 lemon

Steps:

  • Preheat the oven to 350 degrees. Grease a 9-inch springform pan with 2 tablespoons of the oil.
  • Peel the pears and cut all but one of them into 1-inch cubes.
  • Heat the remaining 3 tablespoons of the oil over a medium-high heat in a skillet. Lightly sauté the onions until they are translucent. Remove from the heat and salt lightly, allowing them to cool slightly.
  • Soak the bread for a few seconds in lukewarm water and squeeze dry. Put in a large bowl, and, using a wooden spoon or spatula, mix with 1/4 cup of the sugar and the butter or pareve margarine. Stir in the eggs, onions and half of the diced pears, setting aside the remaining pears for the sauce.
  • Pour the batter into the spring form pan and bake for 2 hours.
  • While the kugel is cooking, make the sauce. In a heavy saucepan set over medium-high heat, put 1 cup of water, the remaining 1/2 cup of sugar, the prunes, cinnamon, lemon juice and the remaining diced pears. Cook this compote mixture uncovered for 30 minutes.
  • Finely grate the remaining pear and stir it into the cooked compote.
  • When the kugel is done, remove from the oven and set on a rack to cool for about 20 minutes. Unmold from the pan onto a serving platter, and spoon half of the compote over it. Serve the remaining compote on the side.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 632 milligrams, Sugar 50 grams, TransFat 1 gram

ALSATIAN PEAR KUGEL WITH PRUNE COMPOTE (JOAN NATHAN)



Alsatian Pear Kugel With Prune Compote (Joan Nathan) image

This sweet & savoury bread pudding has sautéed onions, pears, prunes, and a compote on top and it's absolutely delicious and very easy to make. The recipe is from Joan Nathan's fabulous new cookbook, "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France". Note: You can make this kugel using only prunes or plums in place of the pears, and use them in the sauce as well.

Provided by blucoat

Categories     Pears

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

5 tablespoons vegetable oil
2 lbs ripe bosc pears (4 cups)
2 small onions, peeled and cut into 1-inch dice (about 1/2 pound)
1/2 teaspoon salt
1/2 loaf white bread (about 7 ounces)
3/4 cup sugar
6 tablespoons butter or 6 tablespoons parve margarine, melted
3 large eggs
1 1/2 cups pitted prunes
1 teaspoon ground cinnamon
1 lemon, juice of

Steps:

  • Preheat oven to 350 F, and grease a 9-inch springform pan with 2 Tbs. of the oil. Peel pears and cut all but one of them into 1-inch cubes.
  • Heat remaining 3 Tbs. of the oil over medium-high heat in a skillet. Lightly sauté onions until they are translucent. Remove from heat, salt lightly and allow them to cool slightly.
  • Soak bread for a few seconds in lukewarm water, and squeeze dry. Put in large bowl and, using wooden spoon or spatula, mix with 1⁄4 cup of the sugar and the butter or parve margarine. Stir in eggs, onions and half of the diced pears, setting aside remaining pears for the sauce.
  • Pour batter into the springform pan, and bake for 1 1⁄2 to 1 3⁄4 hours.
  • While the kugel is cooking, make the sauce. In a heavy saucepan set over medium-high heat, put 1 cup water, the remaining 1⁄2 cup sugar, the prunes, cinnamon, lemon juice and the remaining diced pears. Cook this compote mixture uncovered for 30 minutes.
  • Finely grate the reserved whole pear and stir it into the cooked compote.
  • When the kugel is done, remove from oven and set on a rack to cool for about 20 minutes. Unmold from the pan onto a serving platter, and spoon half of the compote over it. Serve the remaining compote on the side.

ALSATIAN CHOUCROUTE



Alsatian Choucroute image

One-Dish Sabbath meals like choucroute and pot-au-feu are for Alsatians what cholent is for Jews from eastern Europe. In the nineteenth century, the author Alexandre Weill mentioned the Sabbath lunch meal of his childhood, which included a dish of pearl barley or beans, choucroute, and kugel, made with mostly dried pear or plum. Choucroute with sausage and corned beef is also eaten at Purim and has particular significance. The way the sausage "hangs" in Alsatian butcher shops is a reminder of how the evil Haman, who wanted to kill all the Jews, was hanged. Sometimes Alsatians call the fat hunk of corned or smoked beef "the Haman." Michèle Weil, a doctor in Strasbourg, makes sauerkraut on Friday, lets it cool, and just reheats it for Saturday lunch. She varies her meal by adding pickelfleisch, duck confit, chicken or veal sausages, and sometimes smoked goose breast. You can make this dish as I have suggested, or vary the amounts and kinds of meats. Choucroute is a great winter party dish; the French will often eat it while watching rugby games on television. When you include the corned beef, you can most certainly feed a whole crowd.

Yield 8 to 10 servings

Number Of Ingredients 26

2 pounds sauerkraut
2 tablespoons duck fat or vegetable oil
5 whole duck legs, cut into thighs and drumsticks
Salt and freshly ground pepper to taste
2 medium onions, peeled and chopped (about 2 1/2 cups)
3 cloves garlic, chopped
2 carrots, peeled and cut into large rounds
10 juniper berries, or 1/2 cup gin
6 peppercorns
2 bay leaves
2 cups dry white wine
2 cups chicken broth, plus more if necessary
12 small Red Bliss or Yukon Gold potatoes
5 garlic-chicken sausages, beef sausages, or hot dogs
One 3-to-4-pound corned beef (see preceding recipe)
Mustard or mustard sauce (recipe follows) as garnish
Horseradish as garnish
2 tablespoons strong French Dijon mustard
2/3 cup red-wine vinegar
Salt and freshly ground pepper to taste
1 scant cup peanut or safflower oil
2 large shallots, diced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 French cornichon or Russian gherkin, diced (optional)
(about 2 cups)

Steps:

  • Wash the sauerkraut in cold water, and drain. Wash and drain again, squeezing it to eliminate as much water as possible.
  • Preheat the oven to 325 degrees, and heat the duck fat or oil in a large ovenproof casserole.
  • Season the duck legs with salt and freshly ground pepper, and brown them on both sides. Remove the duck legs to a plate, leaving the duck fat that has accumulated in the pan. Add the onions, the garlic, and the carrots, and sauté for about 5 minutes, or until the onions are translucent. Scatter the sauerkraut over the vegetables, and stir to incorporate. Tuck the duck legs into the sauerkraut, then add the juniper berries or gin, peppercorns, and bay leaves. Pour in the white wine and enough chicken broth almost to cover the sauerkraut. Bring to a boil on top of the stove, cover, and remove to the oven to cook for 2 hours, or until the liquid is absorbed by the sauerkraut.
  • While the sauerkraut is cooking, cook the potatoes in boiling salted water, and then peel. Sauté the sausages or hot dogs in a hot pan, or boil them for about 5 minutes.
  • Take the sauerkraut out of the oven and taste, adjusting the seasoning if necessary. Add the potatoes, sausages or hot dogs, and corned beef to the casserole, and return to the oven for about 20 minutes, or until the potatoes are tender. Remove the corned beef and slice against the grain. Serve on a large platter with piles of sauerkraut, duck legs, sausages, corned beef slices, and potatoes, and with a variety of mustards or mustard sauce and horseradish alongside.
  • Put the mustard and the vinegar in a small bowl and stir together. Season with salt and freshly ground pepper, and slowly whisk in the oil.
  • Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.

Tips:

  • Choose a plump goose: Look for a goose with a thick layer of fat, as this will help keep the meat moist during cooking.
  • Prepare the goose in advance: Remove the giblets and neck from the goose and rinse it thoroughly inside and out. Pat the goose dry with paper towels.
  • Season the goose liberally: Use a combination of salt, pepper, garlic powder, and onion powder to season the goose inside and out. You can also add other herbs and spices to taste.
  • Roast the goose at a high temperature: This will help to crisp the skin and render the fat. Roast the goose for about 20 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the goose rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the goose with your favorite sides: Alsatian goose is traditionally served with pears, sauerkraut, and mashed potatoes.

Conclusion:

Alsatian goose with pears is a delicious and festive dish that is perfect for a special occasion. The combination of tender goose, sweet pears, and tangy sauerkraut is sure to please everyone at your table. This dish is also relatively easy to make, so it's a great option for even beginner cooks.

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