Goose in a Hurry

Pasta dishes are just always delicious!

Finely chop shallots, leaf parsley and thyme. Cut soup vegetables into cubes. Season the meat pieces with pepper and salt. Sauté shallot with a little butter in a kelomat. Extinguish with white wine.

Add bay leaves, garlic, thyme, neck, drumsticks, grapes and stomach cut into pieces and close the kelomat. Bring to boil on the highest pressure level. Then pull a little from the fire, perhaps repeatedly push on it. Adjust the temperature so that there is always maximum pressure without steam escaping.

After 20 min, release the steam and open the cooking pot. Add foie gras, soup vegetables and parsley: Close the lid again and bring pot contents to boil again. After another 10 min, steam again and open the lid. Remove the pieces of meat and keep warm.

Use a tablespoon to skim off the fat from the sauce and reduce it. Season with salt and pepper and, if necessary, thicken with a little flour butter. Serve the pieces of meat with the sauce. It goes well with Schupfnudeln.

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