-
1
Preheat the oven to 300F.
-
2
Cut the goose into about 8 pieces, discarding the neck.
-
3
(If you can get your butcher to do this for you, so much the better; the bones are tough and the joints not readily apparent.
-
4
But you can hack right through with a heavy knife or cleaver.)
-
5
Put the butter and oil in a large flameproof casserole that can later be covered and turn the heat to medium-high; wait a minute or so, until the butter melts into the oil.
-
6
Add the goose, skin side down, season it with salt and pepper, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
-
7
Transfer the goose to a plate.
-
8
Add the celery, onion, carrot, and thyme to the pan.
-
9
Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
-
10
Add the wine and cook, stirring and scraping the bottom of the pan, until the wine bubbles and is slightly reduced.
-
11
Return the goose to the pot, cover, and put in the oven.
-
12
Cook, checking every now and then just to make sure the mixture is not drying out (it will not), for at least 2 hours, or until the meat is very tender and almost falling from the bone.
-
13
(The dish may be prepared to this point and set aside for a few hours or refrigerated for up to a day, then reheated before proceeding.)
-
14
Mix together the coffee and the cornstarch and stir into the sauce, cooking until it thickens slightly.
-
15
Taste and adjust the seasoning, garnish, and serve.
