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Giblet Wine Sauce
INSTRUCTIONS:
Reserve goose liver for other uses. Chop remaining goose
giblets and set aside. Pour 2 tbls. reserved goose fat
into a 2-3 quart pan and set over medium-high heat. Add
giblets; cook, stirring, until well browned. Add 1 small
onion, chopped; cook, stirring, until golden. Add 2 cups
water; 1 chicken bouillon cube; 1 stalk celery, cut into pieces;
1 bay leaf; and 1/4 tsp. dry thyme leaves. Bring to boil;
then reduce heat, cover, and simmer for 1 1/2 to 2 hours while
goose roasts.
To browned particles in roasting pan, add hot giblet-vegetable
mixture; scrape browned bits free. Pour mixture through
a wire strainer into a 1-2 quart pan; discard residue.
Boil liquid rapidly to reduce to 1 1/4 cups. Add 1/2 cup
port; return to a boil. Season to taste with salt and pepper.
Serve as is; or, if desired, thicken juices by stirring in 1
1/2 tbls. cornstarch mixed with 1 1/2 tbls. water. Stir
until sauce boils and thickens (about 1 minute)