• 6 to 8 pound goose
• Kosher salt
• Freshly ground black pepper
• 3 celery stalks, washed and cut in thirds
• 2 medium carrots, peeled and cut in thirds
• 1 small yellow onion, peeled and quartered
• 1 bay leaf
• 1 cup red wine
• 12 pearl onions, peeled and trimmed
• 2 medium carrots, peeled, cut in half lengthwise and sliced
• 1/4 inch thick on bias
• 12 snap peas, sliced into 1/2 inch pieces on bias
• 1 cup diced pancetta, rendered until golden on the edges but still chewy

1. Remove leg and thigh in one piece from the goose. Debone the breast and cut off the wings. Roast the carcass and the wings for stock if desired, otherwise discard.

2. Preheat the oven to 350 degrees F.

3. Season the legs with salt and pepper. Heat an ovenproof pan with a fitted lid over medium high heat. Add the legs and brown on both sides. Add the chunks of celery, carrots, quartered onion, and bay leaf to the pan and saute for 2 minutes.

4. Add the wine and bring to a boil, reduce the heat and simmer for 5 minutes. Add 1 cup of water to the pan, cover and place in the oven. Cook for 1 1/2 to 2 hours until the meat is tender, succulent, and pulls easily away from the bone. Cool to warm in the braising juices.

5. Remove the legs with a slotted spoon and strain the juices through a fine mesh strainer. Discard the vegetables and season the juices with salt and pepper to taste. Pull the meat from the bone and remove, skin, gristle and veins. Place the meat in a small pan for reheating and pour the juices over. You may cook the legs 1 to 2 days in advance and then store in the refrigerator until ready to reheat.

6. Trim the excess fat from the edges of the breast. Score the skin in a diamond pattern. Cut through the skin and fat just to, but not into the meat. Reserve in the refrigerator. Remove from the refrigerator 30 minutes before cooking.

7. Heat a 10-inch sauté pan over medium heat. Season both sides of the breasts with salt and pepper. Add the breasts to the pan skin side down. Cook slowly to allow the fat to render from the skin. Cook until the skin is crisp and golden, about 12 to 15 minutes. Turn the breast over and continue to for 8 to 10 minutes for medium. Remove to a plate to rest before slicing.

8. Drain and then wipe out the pan with a paper towel. Place the pan over medium high heat and add 4 tablespoons of butter to the pan. Heat until the butter bubbles briskly. Add the pearl onions and sauté for 2 minutes until they start to turn translucent, season with salt and pepper.

9. Add 1 cup of water to barely cover the onions and bring to a boil. Reduce the heat to a simmer and cook for 8 minutes. Add the carrots, season, and cook for 4 minutes. Add the snap peas and pancetta and cook for 3 to 4 more minutes, until the snap peas are bright green and tender with a bit of crunch. Add more water if the pan dries out.

10. To serve, heat the leg meat and place in the center of a serving plate. Slice the goose breast and arrange on top. Use a slotted spoon to spoon the vegetables around. Spoon the seasoned braising juices over the top.

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