Pear Confit on Gilded Goose

For a hearty meal that incorporates sweet and savory flavors, look no further than pear confit on gilded goose. This is a fancy meal that's actually easy to make. You'll love the results and impress all your guests with this wonderful pear recipe.

Ingredients

approx 11lb/5kg goose (drawn weight)
1 onion, large
2 bay leaves
1 egg yolk
1/4 teaspoon saffron
2 tablespoons pear brandy
2-3 teaspoons sugar substitute

Instructions

Remove wish bone so carving will be easier. Pull out any excess fat from the vent. Put onion and bay leaves into goose.
Cook on a rack in a deep pan at 350 degrees F for 15 minutes per 500g/1lb. If the goose was at room temperature, this will give a slightly pink meat. An extra 20 minutes will alleviate this. More importantly, let the bird rest for 20 minutes prior to carving. Regularly remove the fat-but basting not necessary.
At some point mix together the saffron brandy, egg yolk, and sugar and allow to sit long enough to develop color (about 30 minutes). A half hour before the bird will be ready, remove it from the oven, tip off any excess fat leaving any juices. Tip all the juice from inside the bird into the pan.
Strain the saffron mixture and paint the liquid evenly over the goose. Return to oven for last 30 minutes.
The Pear Confit 25g/1oz butter 50g/2oz onion, very finely chopped 1 clove garlic, very finely chopped 1 bay leaf 120g/4oz lean smoked bacon, diced 2 large pears, firm but ripe 1 teaspoon cumin seeds, 2-4 tablespoons pear brandy.
Melt the butter in a wide bottomed saucepan and cook the garlic and onion for a few minutes. Add the bayleaf and bacon and leave on a low heat until the bacon is beginning to brown and the fat is clear.
Quarter, core and peel the pears. Cut into even dice about the same size as the bacon. Add to the pan, sprinkle with the cumin seeds and brandy and lightly mix.
Cook at the lowest heat, turning from time to time, until there is little excess liquid and the pears have shrunk and are translucent (30-40 minutes).