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1
In a small skillet, melt the butter.
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2
Stir in the flour and cook over moderately low heat, stirring often, until the mixture turns a rich, dark brown, 11/2 hours.
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3
Transfer the roux to a bowl and refrigerate until cold.
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4
Meanwhile, in a large skillet, heat the oil.
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5
Add the breasts, skin side down, and cook over moderately high heat until browned, 7 minutes.
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6
Pour off the fat, reserving 2 tablespoons.
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7
Turn the breasts and brown the other side, 3 minutes.
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8
Transfer to a rimmed baking sheet.
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9
Repeat with the goose legs.
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10
In a large enameled cast-iron casserole, heat the reserved 2 tablespoons of goose fat.
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11
Add the andouille, garlic, celery, jalapenos, onion and bell pepper and cook over moderate heat, stirring, until the vegetables are softened, 10 minutes.
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12
Add the bay leaf, oregano, thyme, paprika and cayenne and cook, stirring, for 4 minutes.
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13
Add the wine and boil until reduced by half, 2 minutes.
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14
Add the broth and water and bring to a boil.
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15
Add the goose parts and simmer over low heat, skimming occasionally, until the goose is tender, 11/2 hours.
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16
Transfer the goose to the baking sheet and let cool to room temperature.
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17
Discard the skin and bones and cut the meat into bite-size pieces.
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18
Whisk in 1 cup of the hot gumbo liquid into the cold roux.
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19
Whisk this mixture into the gumbo and bring to a simmer, stirring often.
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20
Simmer the gumbo over low heat for 15 minutes, stirring occasionally.
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21
Return the goose meat to the gumbo and bring to a simmer.
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22
Add the scallions and parsley, season with salt and black pepper and serve.
