By Dani García.Calima (Marbella - Málaga)

Ingredients to prepare the goose

Inddeco goose 1 piece

Wash the goose thoroughly, debone and separate the legs and breast. Make several cuts on the fatty part of the breast so that they cook more easily.

Once prepared, cook them firstly on the skin side until golden. Turn them and finish cooking making sure that they are properly cooked on the inside. Set aside in a warm place until serving.

Season the legs with a pinch of salt and a sprig of thyme , place them in a vacuum pack bag and cook at 65º for approximately 24 hours, depending on the consistency of the product. Cool down, debone and cut into small pieces.

Ingredients for the goose stock

½ bulb of garlic
1 onion
2 carrots
1 leek
Tbsp aromatic herbs (thyme, rosemary)
The carcass of a goose (approx. 2 kg)
200 ml red wine
100 ml port
10 litres mineral water
80 ml olive oil

Toast the carcass in the oven at approx.180 º. Fry the garlic in a pan until golden brown, then add the onion, leek and carrot. Sautee on a medium heat, then add the aromatic herbs, pour in the wine and cook until the liquid is completely absorbed. Add the carcasses and cover with water. Cook for 4 hours.

Drain and set aside

Ingredients for the stir fry

70 g shallot, chopped
100 g boletus mushrooms
80 g leek, finely chopped
100 g grated tomato
50 ml olive oil
1 spoonful of paprika
tbsp strands of saffron

Sauté the shallot and leek on a very low heat. Add the boletus and tomato, finely chopped and continue cooking. Sauté the paprika and add the strands of saffron. Remove from the pan and set aside until serving.

Ingredients for the rice

120 g stir fried vegetables (onion, garlic, etc.)
240 g short grain bomba rice
1l goose stock
150 g goose leg (from recipe above)
1 Inddeco Goose breast
tbsp scallion
tbsp Maldon salt
tbsp beetroot

Heat the stock in a pan. Heat the stir fried vegetables in a separate pan. When they are sizzling hot, add the rice, sauté, pour in the stock and cook for approx. 13 minutes. Add the leg, cook for 1 minute, and then add the beetroot and scallion –finely chopped. Set aside.

Cut the breast into thin slices and heat. Serve the rice in a soup dish and carefully place the slices of breast, seasoned with a pinch of Maldon salt, on top.

More recipes by Dani Garcia. Restaurant Lamoraga.