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Ingredients
US|METRIC
4 SERVINGS
- 2 goose breasts (boneless)
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 8 oz. farro (preserved cranberry, recipe follows)
- 8 oz. sauce (toasted hazelnut, recipe follows)
- 8 oz. farro (basic, cooked, recipe follows)
- 4 oz. cranberries (preserved)
- 12 oz. bouillon (court-, recipe follows)
- 1 Tbsp. unsalted butter (whole)
- 1 tsp. sea salt
- 1/2 tsp. black pepper (Tellicherry, freshly ground)
- 1 gal. bouillon (court-, recipe follows)
- 2 lb. farro (grano)
- 1/2 lb. vegetables (aromatic, brunoise cut)
- 2 Tbsp. fresh garlic (chopped)
- 1/4 cup olive oil (or grape seed oil)
- 1 Tbsp. fine sea salt
- 1 tsp. black pepper (Tellicherry, freshly ground)
- 1/4 cup fresh thyme leaves
- 2 white onion (peeled and diced 1/4")
- 3 carrots (peeled and diced 1/4")
- 1/2 stalk celery (peeled and diced 1/4")
- 1 leek (medium, cleaned and diced 1/4")
- 1 garlic bulb (quartered)
- 1 bouquet garni (consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds)
- 1 bay leaf
- 5 whole allspice
- 2 marjoram (sprigs)
- 3 parsley sprigs
- 12 fennel seeds
- 10 white peppercorns
- 10 black peppercorns
- 2 thyme sprig
- 2 Tbsp. grapeseed oil
- 1 cup dry white wine
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