Roasted Wild Goose with Apricot Stuffing

Stolen on: December 22, 2004

It's Christmas time and if you are planning a special holiday dinner, Chef Sam Marvin of West Hollywood's famous restaurant, Le Dome, has a special recipe for the season. Located on the Sunset Strip, the chic French restaurant of which Elton John was one of the founders in 1977, is known to be a favorite of Hollywood celebrities. In 2003, Le Dome went through a $2 million dollar complete makeover and is more beautiful and romantic than ever before. For a very Merry Christmas, Le Dome will be serving Roasted Wild Goose with Apricot Stuffing.

About the chef: Los Angeles native, Sam Marvin, began his career cooking following studies in Le Cordon Bleu in Paris. His first year out of culinary school was spent in the heart of Burgundy , working with Marc Meneau’s at L’Espérance in St.-Père-en-Vézeley. The following year, he found another mentor in one of France’s most honored culinary giants, Georges Blanc, at his famous three-star restaurant in Vonnas, near Lyon.

During a total of seven years abroad, Marvin worked at a number of other restaurants throughout the world, from Switzerland to Thailand to Morocco to Holland. In addition to dozens of Hollywood celebrities, Marvin has cooked for President Reagan and French President Francois Mitterand. After returning to Los Angeles in 1990, Marvin worked for heralded chef/restaurateur Joachim Splichal at Patina for two and a half years, rising to Chef de Cuisine at lunch; just at the time Patina was establishing itself as one of America ’s top tables.

Marvin made the ambitious move to debut his own restaurant in 1994. Modada's avant-garde menu combined his classical French foundations with eclectic influences from around the world. Modada was included in Los Angeles magazine’s "The Year’s Best New Restaurants," while Marvin was honored as one of the “Top Five Chefs in Southern California” by Sunset magazine.

In 1997, Las Vegas restaurateur Freddie Glusman asked Marvin to take over the kitchen at his renowned restaurant, Piero’s, near the Las Vegas Convention Center. During Marvin’s tenure as Executive Chef, from 1997-2002, Piero’s was ranked the top Italian restaurant in Las Vegas by the Zagat Survey, and received the prestigious DiRoNA (Distinguished Restaurants of North America) recognition.

Now Marvin is Executive Chef of L.A.’s Le Dôme, which is one of L.A.’s most celebrated restaurants. Marvin is not shy about his ambitious goals for Le Dôme, stating, "I want Le Dôme to be recognized as the best restaurant in America."

Le Dome
8720 Sunset Blvd.
West Hollywood, CA
310.659.6919

Roasted Wild Goose with Apricot Stuffing

Le Dome

(Roasted Wild Goose with Apricot Stuffing is $60.00 for two. Cook at home cost is $40.98.)

This is a 2-part recipe:
Roasted Wild Goose
Apricot Stuffing

Ingredients:
1 Goose 6-8 lbs. ($35.00)
2 Apples ($ .45)
1 Carrot ($ .19)
1 Bay leaf ($ .02)
1 Tbsp. fresh Thyme ($ .30)
1 cup Red wine ($ .25)
1 Pinch Kosher salt ($ .01)
3 Onions ($ .60)
2 Apple smoked bacon ($ .10)
1 Celery stalk ($ .12)
3 sprigs fresh Parsley ($ .01)
4 cups Chicken stock ($1.89)
1 Tbsp. Cornstarch ($ .01)

Soak the cleaned and plucked goose overnight, in well-salted water. Rinse and dry the duck, then stuff with the 2 apples and 2 onions. Cut the apples and onions into quarters before stuffing them into the goose. Place the goose, breast side up, in a roasting pan. Place two strips of thick sliced bacon on top of the goose and cover with a lid. Brown in a 475 degree oven until bacon is crisp. Remove the fat from the drippings in the bottom of the roasting pan, and discard. Also remove bacon and discard. Add to the pan:1 onion, the carrot, celery, bay leaf, parsley, thyme, chicken stock and red wine. Cover the pan and continue in the oven at 375 degrees. Roast for about 2 hours, basting often. The goose is done when the meat easily pulls off the bone. Uncover and brown for 20 minutes at 475 degrees. Remove goose from roaster, Discard apples and onions. Strain the pan drippings into a sauce pan. Over low heat, thicken the mixture with 1 tablespoon of cornstarch mixed with 2 tablespoons of water.

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	Roasted Wild Goose with Apricot Stuffing
	Le Dome

	(Roasted Wild Goose with Apricot Stuffing is $60.00 for two. Cook at home cost is $40.98.) This is a 2-part recipe: Roasted Wild Goose Apricot Stuffing Ingredients: 1 Goose 6-8 lbs. ($35.00) 2 Apples ($ .45) 1 Carrot ($ .19) 1 Bay leaf ($ .02) 1 Tbsp. fresh Thyme ($ .30) 1 cup Red wine ($ .25) 1 Pinch Kosher salt ($ .01) 3 Onions ($ .60) 2 Apple smoked bacon ($ .10) 1 Celery stalk ($ .12) 3 sprigs fresh Parsley ($ .01) 4 cups Chicken stock ($1.89) 1 Tbsp. Cornstarch ($ .01) Soak the cleaned and plucked goose overnight, in well-salted water. Rinse and dry the duck, then stuff with the 2 apples and 2 onions. Cut the apples and onions into quarters before stuffing them into the goose. Place the goose, breast side up, in a roasting pan. Place two strips of thick sliced bacon on top of the goose and cover with a lid. Brown in a 475 degree oven until bacon is crisp. Remove the fat from the drippings in the bottom of the roasting pan, and discard. Also remove bacon and discard. Add to the pan:1 onion, the carrot, celery, bay leaf, parsley, thyme, chicken stock and red wine. Cover the pan and continue in the oven at 375 degrees. Roast for about 2 hours, basting often. The goose is done when the meat easily pulls off the bone. Uncover and brown for 20 minutes at 475 degrees. Remove goose from roaster, Discard apples and onions. Strain the pan drippings into a sauce pan. Over low heat, thicken the mixture with 1 tablespoon of cornstarch mixed with 2 tablespoons of water. For more recipes, go to www.archive.supermarketguru.com