Brussels Sprout With Mustard And Honey
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Goose Stew with Barley and Celery Root
Ingredients
- 8 goose legs (2 to 3 pounds)
- 3 tablespoons duck fat, lard, or unsalted butter
- Kosher salt and freshly ground pepper
- 1 large yellow or white onion, sliced
- 1 pound small mushrooms (such as yellow foot chanterelle or beech), halved or left whole
- 2 teaspoons dried marjoram
- 7 cups Basic Duck Stock or beef stock
- 1 cup pearled barley
- 1 cup peeled and sliced carrots
- 1 celery root, peeled and cut into 1-inch cubes
- 2 tablespoons chopped fresh dill
- 4 to 6 tablespoons sour cream
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