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Home Chefs' Recipes

Goose gravy

Australian Gourmet Traveller recipe for goose gravy by Jeremy Strode.
Goose gravy

Goose gravy

Chris Chen
6
15M
1H
1H 15M

Ingredients

Method

Main

1.Fry goose trimmings in oil in a large saucepan over high heat, turning occasionally, until golden brown (15-20 minutes). Remove from pan and set aside. Add vegetables to pan and sauté until caramelised (10-15 minutes). Drain off excess fat, and add wine, herbs and peppercorns to pan and reduce by half (3-5 minutes). Add stocks and return bones to pan with a pinch of salt, bring to the boil, skim impurities from surface, then reduce heat to low and simmer until reduced to 300ml (45 minutes to 1 hour) Strain into a jug, spoon excess fat from surface (see note) and serve with roast goose breast.

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