Ease of preparation: Medium
Yield: 2 quarts
Goose giblets, neck and wing tips, reserved from Steam Roasted Goose (see recipe)
2 tablespoons (30 ml) olive oil
Salt and pepper
2 tablespoons (30 ml) goose fat, rendered, reserved from Steam Roasted Goose (see recipe)
2 yellow onions
2 carrots, large, peeled
4 cloves garlic
3 stalks celery
2 bay leaves
1 tablespoon (15 ml) black peppercorns
3 quarts (~3 L) of chicken stock
1 cup (240 ml) dry white wine
Preheat oven to 450 F (230 C).
Toss goose neck, giblets, and wing tips in olive oil. Season with salt and pepper.
Place on roasting pan, and place in hot oven.
Roast for twelve minutes.
Heat the goose fat in a stock pot over medium heat, roughly chop and add onion, celery, carrot, and garlic, and sauté for one to two minutes until starting to soften.
Add bay, pepper, chicken stock, and white wine, and bring to a simmer.
Transfer the roasted goose neck, giblets and wing tips to the simmering stock.
Simmer for two hours or until reduced in volume by one third.