{"id":403,"date":"2018-12-28T00:10:23","date_gmt":"2018-12-27T23:10:23","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=403"},"modified":"2018-12-28T00:10:23","modified_gmt":"2018-12-27T23:10:23","slug":"goose-fat-filet-with-dried-prune-ravioli","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=403&lang=en","title":{"rendered":"Goose fat filet with dried prune ravioli"},"content":{"rendered":"<p>They say goose is bland and dry<\/p>\n<p>it&rsquo;s always the same\u00a0 old story, I bet if you put it in an oven at 180\u00b0C for three hours opening the door every 30 minutes, you&rsquo;ll end up with something dry.<\/p>\n<p>I&rsquo;ll introduce a method I&rsquo;ve been using for a while to cook a duck filet, experience shows it also works for goose.<\/p>\n<p>the recipe is mostly for the ravioli, a technique for cooking a goose filet can hardly be called a recipe, anyway, here goes.<\/p>\n<p>for 2 servings<\/p>\n<ul>\n<li>1 fat goose filet<\/li>\n<li>200g fine semolina<\/li>\n<li>2 fesh eggs<\/li>\n<li>8 dried prunes -if you can, get some half dried-<\/li>\n<li>80g lentils\u00a0 &#8211; Beluga, du Puy, lentillons de Champagne, any type you want except the coral stuff got a mix here &#8211;<\/li>\n<li>a little fine salt<\/li>\n<li>on teaspoon of Armagnac or any brandy you like (optional)<\/li>\n<\/ul>\n<p>you got it right, we&rsquo;ll start with the pasta dough semolina and eggs in the robot&rsquo;s bowl with a hook we&rsquo;ll want a relatively malleable dough to work afterwards, if you add a few drops of water to help with the kneading, no one will judge you.<\/p>\n<p>Ten minutes kneading with the hook should yield a smooth dough, keep around one hour under plastic film in the fridge to let our friend the gluten build a pretty network<\/p>\n<p>in the meantime we&rsquo;ll cook the lentils 40\u00a0 minutes heat just below a boil no salt start in cold water. we&rsquo;re aiming for the lentils to remain &lsquo;al dente&rsquo;<\/p>\n<p>remove the nuts from the prunes if any and blend or process until you obtain a coarse pur\u00e9e.<\/p>\n<p>once the lentils are cooked sieve them and mix with the prune puree add salt to taste and the eventual Armagnac, reserve.<\/p>\n<p>laminate your dough to size 2 (0,7 mm) twice the length of your ravioli mold , cover it and fill your cavities with around a teaspoon of farce, don&rsquo;t overfill your cavities.<\/p>\n<p>as the picture shows, I use a manual ravioli mold. before closing I tap the rim and junctions lines with a wet finger to help the two layer stick to one another<\/p>\n<p>cut down the ravioli and store the aside before cooking with a cloud flour to avoid sticking<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-404\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_182731-1024x768.jpg\" alt=\"ravioli prune and lentil open being prepared\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_182731-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_182731-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_182731-768x576.jpg 768w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>now for the the filet&#8230;<\/p>\n<p>cooking a fat goose (or duck) filet, you wanna watch those four steps<\/p>\n<ol>\n<li>preparation,<\/li>\n<li>fat melting<\/li>\n<li>cooking<\/li>\n<li>browning<\/li>\n<\/ol>\n<p>the preparation will require you to lacerate in a grid pattern the skin side of your filet, this will allow the fat to melt easierly, 3 to 5 mm side grid will do nicely. You should also check for remaining feathers or wax pieces from the feathering process.<\/p>\n<p>Next up, you&rsquo;ll want to remove the fat from your filet, place it skin down on a medium heated pan according to the fat quantity and size of your filet this can take between 5 and 9 minutes, empty the melted fat twice, once in the middle of the cooking, once in the end.<\/p>\n<p>For the main cooking phase, turn down the heat a little, and turn the filet upside down, cover the pan to keep most of the heat, but leaving sufficient airflow for th steam to escape this should last 9 to 15 minuts, the filet should have swelled, but remain soft to the touch, while the skin is facing up, sprinkle some salt on top of it.<\/p>\n<p>browning is just what it sounds like , we&rsquo;ll want to make the skin crispy and brown, to do so, we&rsquo;ll turn the heat to high and place the skin down to sear and brown it. Less than a minute should be enough.<\/p>\n<p>A few minutes before the end of the duck cooking, prepare your pasta. For fresh pasta, the usual timing is less than two minutes in boiling water, since those have a filling, my recommendation is between 2 and 4 minutes. sieve and replace in the pot with a little touch of vegetable oil (olive if you have some) to avid sticking until service.<\/p>\n<p>Cut two halves of the filet, place on a hot plate and split the ravioli evenly in each plate.<\/p>\n<p>Serve hot.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-405\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_200115-1024x768.jpg\" alt=\"half goose filet with ravioli on a plate\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_200115-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_200115-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_200115-768x576.jpg 768w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>detail of a ravioli<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-406\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_200802-1024x768.jpg\" alt=\"close up of a lentil and prune ravioli\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_200802-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_200802-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/12\/20181226_200802-768x576.jpg 768w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>They say goose is bland and dry it&rsquo;s always the same\u00a0 old story, I bet if you put it in an oven at 180\u00b0C for three hours opening the door [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":385,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=403"}],"version-history":[{"count":1,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/403\/revisions"}],"predecessor-version":[{"id":407,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/403\/revisions\/407"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/385"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}