Fried Wild Goose or Geese Parts
From:	Grand Mamie, Quebec, Canada

1 wild goose Butter and oil Cognac 2 cups [500 mL] chicken broth 1 tablespoon [15 mL] tomato paste 1/2 onion 1 carrot 1 celery stalk 1 bay leaf 1 pinch thyme Chopped parsley Salt and pepper, to taste 2 oranges 1 lemon 2 ounces [60 mL] Grand Marnier 2 tablespoons [30 mL] cornstarch [if needed] 1/4 cup [60 mL] water [if needed] Vinegar Caramel 1 tablespoon [15 mL] vinegar 3 tablespoons [45 g] sugar OR 3 wild geese Butter and oil Cognac 2 cans chicken broth + 4 cups [1 L] water 3 tablespoons [45 mL] tomato paste 1 large onion 3 carrots 3 celery stalks 3 bay leaves 3 pinches thyme Chopped parsley Salt and pepper, to taste 5 or 6 oranges 2 1/2 to 3 lemons Boiling water 3/4 cup [190 mL] Grand Marnier 1/4 cup [60 mL] cornstarch [if needed] 1/2 cup [125 mL] water [if needed] Vinegar Caramel 2 tablespoons [30 mL] vinegar 6 tablespoons [90 g] sugar

Prepare goose [geese] as for 'Coq au Vin', into parts. Into a frypan, heat together some butter and oil; brown goose [geese] parts. Flambe with Cognac. Deglaze frypan with chicken broth [and water]. Mix in tomato paste; add onion, carrots, celery aand bay leaf [leaves]; sprinkle with thyme, parsley, salt and pepper. Simmer until goose [geese] parts are well done. Meanwhile, prepare vinegar caramel. Into a clean frypan, mix together vinegar and sugar. Heat until caramelized [light brown]. Mix vinegar caramel into sauce. Squeeze oranges and lemons; remove white parts from half of the rinds and reserve, throw away remaining rinds. Finely cut reserved rinds into strips. Blanch peel strips into hot boiling water. Remove goose [geese] parts from sauce; reserve hot. Stir drained blanched orange and lemon rinds, freshly squeezed fruit juices and Grand Marnier into sauce. Simmer for 10 minutes. If sauce is too thin, thicken sauce with cornstarch, already dissolved into 1/2 cup [125 mL] water.