Peasant-Style Goose

Oca alla Contadina

Goose slowly cooked in its own fat with garlic, rosemary and salt, to be enjoyed reheated with polenta.

6 servings

Easy

Lombardy

EasyLombardy

Country-style goose is a hearty Lombard dish, designed to showcase the meat through slow cooking and preservation in its own fat. It's a dish with a strong character, in which the richness of the goose is complemented by the balsamic aroma of rosemary, the intense note of garlic, and the saltiness of coarse salt. The final texture is tender and juicy, while the melted fat envelops the pieces and concentrates the flavor of the meat. Cooking requires time and moderate heat: the aromatic liquid supports the initial phase, then the goose fat gradually melts until it becomes the main protective and preserving element. In Lombardy, this dish stands out for its simplicity and substance, and is particularly suited to being reheated and served with polenta, which completes its intensity.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the aromatic liquid

Pour two glasses of water into a container, then add the cloves of garlic, the rosemary sprigs and the coarse salt. Bring the liquid on the heat until it reaches a light, steady boil: the water should begin to take on the aroma of garlic and rosemary without reducing excessively.

Cut the goose clean

Clean the goose, remove the giblets, and divide it into fairly even pieces. Keep the pieces uniform in size to promote even cooking: the cuts must be large enough to remain juicy during the long cooking process and allow the fat to gradually render.

Combine the meat

Place the goose pieces in the bowl with the seasoned water, garlic, rosemary, and salt. Arrange the meat evenly, so that the pieces remain in contact with the bottom and the liquid; the seasoning should be distributed evenly without adding any additional fat or liquid.

Slowly cook the goose

180 min

Cover the pot and cook the goose for about three hours over medium heat. Maintain a slow, steady cook: the liquid should simmer gently, while the fat from the meat gradually melts. Cooking is complete when the pieces are tender and the fat appears to have collected in a liquid form.

Transfer the pieces

Once cooked, arrange the goose pieces in a clean bowl. Transfer them carefully, keeping them whole and close together; the fat remaining in the bowl should still be warm and completely melted, with no significant solid particles.

Cover with fat

Completely cover the goose pieces with the still-hot fat, making sure that no surface of the meat is exposed. Let the fat fill the spaces between the pieces and form a uniform coating, which will protect the goose during storage.

Preserve and serve

Store the terrine in a cool place. When ready to serve, reheat the goose until piping hot and serve with the polentaThe preparation is ready when the meat is tender again and the fat has melted around the pieces.

Chef's Tips

The editorial team recommends covering the goose completely with the still-warm fat: this covering protects the meat during storage and preserves its tenderness and flavor.