Goose stew

Preparation:

Preparation: Wrap the goose with the slices of bacon, place it on the oven grill and cook it for an hour and a half in a preheated oven at 190 degrees. Remove it, remove the bacon, place the bird in a custom-made saucepan with two tablespoons of oil. Pour wine, vinegar and broth to cover it. Add a few grains of pepper, bay leaf and whole onions, a pinch of chopped marjoram and rosemary and salt. Cook for another hour on the stove over low heat, then remove the goose from the container and keep it warm. Prepare the sauce. Add the diced pulp of a raw peeled lemon, the desalted, boned and minced anchovies to the cooking liquid. Stir, remove from heat and stir in the mixture with a knob of butter. Arrange the sliced goose on a serving plate. Cover it with the sauce and garnish it with the other sliced lemon. Accompanying wines: Bricco Manzoni VdT Del Piemonte, Tazzelenghe VdT Del Friuli, Salice Salentino Rosso DOC.