I have been recently in Ukraine in Zakarpattia – aka Subcarpathia, very nice place, very friendly people, very good food and vodka.
While I was visiting the city and browsing through the farmers market I found smoked pears, never heard of them before.
So when I came back, I had to try them and add a splash of vodka to keep the Ukrainian theme. And since it’s goose season the meat of choice was of course goose.
Here’s the recipe:
Ingredients (2-4 servings):
- 2 goose legs
- 2 goose wings
- 4 bay leaves
- 100 ml dry white wine
- 10-15 smoked pears
- 1 tablespoon cornstarch
- 2-3 mild red chilli peppers
- 1 large tomato
- 1 spoon of honey
- a dash of vodka, optional
- salt and pepper to taste
- Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,
- Place the dish with goose parts in the preheated oven at 180 C and roast them for about 1.5-2 hours, until done, and the skins are crunchy.
- Meanwhile chop finely the red peppers.
- Dice finely the tomatoes.
- Place the diced tomatoes and chopped peppers in a small pot, add a cup of water, a bit of salt and pepper, and simmer on low heat for about 30 minutes until they are soft and mushy.
- In another small pot add the smoked pears and about 1 litre of water simmer over medium heat for about 30-45 minutes until the pears have soaked and softened up.
- Remove the pears and set them aside.
- In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.
- Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chilli-tomato sauce.