Goose: tender. Initially. . . Since I want to make it in the pan, I'll smash it. We add some salt in it. Let's not go overboard. Then some flavoured chili. A dash of white wine. And we'll give it a mix. Now we slice the seasoned lard, two slices. I add a little salt, some wild fennel, some prostrated rosemary and 2 nice large sage leaves. We add a little bit lemon zest and proceed with the beating of this spread. Then add the chopped lard to the goose, spreading it generously. We take a frying pan and pour in a generous dose of blended oil. I coarsely chop an onion and put it in the pan. Then we take an orange and cut 4 double slices and put them in the pan. Then we take an orange and cut 4 double slices and put them in the pan. Let’s add a pinch of coarse salt. Then blend with the white wine and start to add the pieces of goose and lard on the sides of the pan to mellow it thoroughly. Let it brown for 15 – 20 minutes. Once it’s browned, we put another drop of wine in it. We close the frying pan with the lid and let it cook for 1 – 1:30h.
