Ingredients

• 1 domestic goose (8 to 10 pounds), cut into 16 pieces
  
• 3 large white onions, sliced
  
• 9 slices lean bacon, chopped
  
• 3 garlic cloves, chopped
  
• 2 tablespoons unsalted butter
  
• 1 tablespoon vegetable oil
  
• 2 tablespoons all-purpose flour
  
• 8 cups (2 quarts) chicken stock
  
• 1 cup dry white wine
  
• 2 bunches scallions, green and white parts chopped separately, greens reserved for garnish
  
• 1 bunch fresh parsley, chopped (about 6 tablespoons)
  
• 2 bay leaves
  
• 10 small turnips (about 2 pounds), peeled and quartered
  
• Salt and freshly ground black pepper

Preparation

Trim all excess fat from the goose pieces.

In a small skillet, sauté the onions, bacon, and garlic in the butter and oil over medium heat about 3 minutes, until golden brown. Reserve.

In a large Dutch oven, cook the goose pieces on all sides in the oil over medium heat for 10 minutes, until brown. Sprinkle the flour over the goose and cook for 3 to 5 minutes more, until the juices are thickened.

Add cooked bacon mixture, chicken stock, wine, chopped scallion whites, parsley, and bay leaves. Bring to a boil over high heat.

Reduce the heat, cover, and simmer for 40 minutes.

Add the turnips and simmer, covered, about 20 minutes more, until the vegetables are fork-tender. Season with salt and pepper to taste. Remove and discard the bay leaves.

To serve, place the goose pieces in a large platter and arrange the turnip mixture around the goose. Garnish with the reserved chopped scallion greens.