INGREDIENTS

  • 1 goose , cleaned and cut into serving pieces
  • salt , pepper and ginger
  • 1 garlic clove , minced
  • 1/2 onion , sliced
  • 2 stalks celery , diced
  • 2 tablespoons flour
  • 1 cup broth (from simmering goose meat)
  • 1 teaspoon parsley , minced

DIRECTIONS

  1. Season meat well by rubbing with salt, pepper and ginger; cover and let stand at least 12 hours in the refrigerator.
  2. Place in a stockpot and cover with boiling water; add onion and celery, simmer gently until tender.
  3. Remove meat; skim fat from broth.
  4. Add flour to a little water and mix to a smooth paste; add to broth and heat until thickened, stirring constantly.
  5. Add parsley and pour over goose.