Ingredients
1 cup rendered goose fat
1 cup flour
5 cloves garlic, minced
3 stalks celery, minced
1 green bell pepper, minced
1 large yellow onion, minced
1 lb. white button mushrooms, minced
2 tsp. kosher salt, plus more to taste
1 tsp. Creole seasoning
½ tsp. freshly ground black pepper
2 bay leaves
10 cups chicken stock
12 oz. smoked goose, roughly chopped
1 lb. chanterelle, porcini, or oyster mushrooms, cut into 1" pieces
1 tsp. hot sauce
1 tsp. Worcestershire sauce
½ tsp. minced thyme
3 oz. foie gras, puréed
Preparation
Melt goose fat in an 8-qt. Dutch oven over high. Sprinkle in flour; whisk until smooth. Reduce heat to medium-low; cook, whisking constantly, until roux is the color of peanut butter, 25-30 minutes. Add garlic, celery, bell pepper, and onion; cook until soft, 10-12 minutes. Add button mushrooms, salt, Creole seasoning, black pepper, and bay leaves; cook 2 minutes. Whisk in stock; boil. Reduce heat to medium; cook, skimming fat as needed, until thickened, about 1 hour. Add smoked goose, chanterelles, hot and Worcestershire sauces, thyme, and salt; cook until goose is warmed through and mushrooms are tender, 12-15 minutes. Ladle into bowls; garnish with puréed foie gras
