Roast goose (redux)

Eastside Road, November 2, 2013—

HERE'S ANOTHER LOOK at the roast goose we cooked last Tuesday, served up as leftovers with, of course, Nancy Skall's unique lima beans. As I've said, roast goose is perhaps my favorite of all meats; and served cold as leftovers it's as delicious as served hot just carved (with some effort!) off the bird.

Yes, that's the liver at the right of the photo, and one solitary roast potato salvaged from last week's feast — there are never enough potatoes roasted in goose fat. And that dark mass at the top, perhaps not too appetizing in the photo? Prunes, chestnuts, red cabbage, the reduction of the cooking liquors — red wine, goose broth, cloves, cinnamon, allspice — oh what a delicious complexity of aromas and flavors!

Pinot noir, Siebert Ranch (Russian River Valley), 2009: deep, mature, well-balanced, smooth, good body, an excellent match; and thanks, Gaye and John!