[Braised Goose with Chestnut and Sausage Stuffing]
[Braised Duck with Chestnut and Sausage Stuffing]
...the only notes that Julia gives for the duck version are to
"Follow the recipe for braised goose with chestnut and sausage stuffing, page 285."
...y'all already know that I've been having trouble finding chestnuts here...so I finally just ordered these organic ones from Amazon...
...I tried one and they're not horrible...haha...
...I'm using this vegan sausage...
...and a mixture of tofu and walnuts for the liver...
...and for the goose/duck itself...I'm just going to use baked tofu...and I cut it into a spiral...
...and then rolled it out onto a silicone baking sheet...I'm going to bake it first so that it will be sturdy enough to stuff...
...I sprinkled the top with a mixture of vegan beef and vegan chicken bouillon...and baked it for about 1/2 hour...
...then I flipped the whole thing over and baked it again for another 15 minutes or so...
...and when that side was golden...I deemed it sturdy enough to stuff...
...first I laid some roasting twine under the tofu...and then I spread the sausage/walnut/tofu paste onto the seasoned side of the vegan goose/duck...
...and then a layer of the pretty organic chestnuts...
...and then rolled the whole thing up and tied it...
...put it into a dish and measured out some white wine...in hindsight...I think I would omit this...
...and proceeded to make the sauce...with flour...both types of bouillon and the wine...
...and poured that over the trussed vegan goose/duck...
...covered in foil and baked...not for the 2 1/2 hours Julia suggests...but about another 1/2 hour...
...and here it is fresh out of the oven...
...it sliced beautifully...and would make a pretty company dish...
...and it was pretty delicious...even with the chestnuts...haha...
Substitutions:
...roasted tofu for the goose/duck
...vegan chicken and beef bouillon for the broth
...vegan sausage
...tofu and walnuts for the liver
Mastering the Art of French Cooking (pp. 285-287 for the goose and 281 for the duck)
Timing was pretty good for this - a nice hearty fall meal. Love, K
ReplyDelete