Bittersweet goose

Preparation:

Preparation: Chop together the following ingredients for the curing: carrot, onion, celery, parsley, garlic, bay leaves, thyme, cloves. Then prepare a second mince with the following ingredients from the other section: onion, carrot, celery, parsley. Pour the oil into a saucepan and, as soon as it is about to smoke, add the first mince and let it simmer. When it starts to turn colour, add the white wine and boil over a fairly lively heat until the wine has reduced by 1/3. Put the meat in the concia when it has cooled down and leave it to flavor for two days. In another casserole, brown the second minced meat in the lard, leaving it to brown well before adding the meat dried with kitchen paper. As colorful as it is, add the candied fruit, the pine nuts and raisins, the chocolate and the sugar. Stir for a few minutes, then pour in the red wine, add salt and pepper, and leave to consume until the preparation is reduced by a good quarter. Pass the bottom through a sieve and simmer over very moderate heat until it reaches the desired consistency. Season with salt and serve in earthenware bowls, with lightly toasted slices of homemade bread.