Goose Demi-Glace

Cooking Instructions

1. Heat the fat in a stockpot, add the vegetables, and saute over medium heat, until lightly browned and syrupy, about 15 minutes. Add the flour and cook for 10 minutes, until the flour turns a nice nutty color.

2. Add the stock, parsley stems, bay leaves, tomato paste, white wine, and salt and pepper, and bring to a boil. Simmer for 1-1/2 hours, skimming the fat from the top as it rises, until reduced to 5 cups.

Wine Pairing(s)

Stags Leap Chardonnay

Joseph Drouhin 'Laforet' Chadonnay

Thorn-Clarke 'Milton Park' Chardonnay

Domaine Serene 'Cote Sud' Chardonnay

Mountford Estate Pinot Noir

Matanzas Creek Chardonnay

Rosemount 'Orange' Chardonnay

Barton & Guestier Pouilly Fuisse

Matariki Chardonnay

Stags Leap Chardonnay