2 goose thighs, gizzards and necks, each, 1 large red onion, 8 tablespoons oil, salt, 1 carrot and parsnip each, 1 bunch of parsley, 4 cloves of garlic, 1/2 teaspoon marjoram and ground black pepper each, 2/3 cup rice, 1 large green pepper and tomato each
Remove the skin and the bones of the thighs, cut into 1/2” cubes together with the gizzards. Remove the skin of the necks as well, cut into 1” slices together with the bone. Peel and chop the onion, sauté on oil (or on the fat reduced from the goose skin) with the meat. Add salt and approximately 1 cup of water. Cook over low heat, covered, until almost done. Cube the root vegetables, add – together with the chopped parsley – to the meat. Spice with the crushed garlic, marjoram and black pepper, continue cooking, covered, until tender. Heat the rice on the remaining oil and cover with 2 cups of boiling water. Pour in the meat and vegetable ragout as well. Remove the stem of the pepper and tomato, cube both and add to the other ingredients. Bring to a boil, cover and continue cooking over low heat for 10 minutes. Pull to the side and let it rest, tightly covered, for about 15 minutes.
Preparation time: 2 hours
One serving: 4034 kJ/965 kcal