Braised Goose with White Wine and Coffee

Name: Braised Goose with White Wine and Coffee
Yield: makes 4 to 6 servings
Ingredients: One 8- to 10-pound goose, trimmed of excess fat; 2 tablespoons butter; 2 tablespoons neutral oil, like corn or grapeseed; Salt and black pepper; 2 cups chopped celery; 2 cups chopped onion; 2 cups chopped carrot; 10 fresh thyme sprigs; 2 cups not-too-dry white wine, like Gewürztraminer; 1 cup strong brewed coffee; 1 tablespoon cornstarch; Chopped fresh parsley leaves for garnish

December 14, 2011

Bizarre, huh? But this is how I learned this dish, which originated with the mother of my sometime coauthor Jean-Georges Vongerichten. And it’s great: the wine adds fruitiness and the coffee bitterness and, of course, great color. No one will guess what’s in here. Unlike most goose preparations, this one can be stretched—with bread, side dishes, and salad—to serve six or even, in a pinch, eight.

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