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| 1 | Goose; about 8 to 10 pounds |
| 1 x ca. 450 g | Morcilla; (blood sausage) |
| 6 Esslöffel | Lard |
| 6 Esslöffel | olive oil extra virgin |
| 4 | Firm pears peeled; seeded and cored |
| 1 | Spanish onion; in 1/4" dice |
| 6 Esslöffel | sugar |
| 4 Esslöffel | red wine vinegar |
| 2 x ca. 30 g | Agua ardiente; (Spanish grappa) |
| 3 Esslöffel | pine nuts |
| 3 Esslöffel | raisins |
| 1 Tasse | tomatoes fresh, chopped |
| 3 | bay leaves |
| 2 Tasse | red wine dry |
| 3 Esslöffel | milk |
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Cut goose into 8 pieces, removing any extra fat, and season with salt and pepper. Slice morcilla into rounds 1/2inch thick and set aside.
In a 12inch to 14inch saute pan, heat lard over high heat until smoking. Place goose pieces in hot lard, skin side down, to brown. Meanwhile, heat oil in another 14inch saute pan. Add pear pieces and onion and cook until soft and light brown, about 8 to 10 minutes. Add sugar and cook until nearly caramel. Add vinegar, agua ardiente, pinenuts and raisins and stir to mix. Add tomato, bay leaves, red wine and milk and bring to boil. Add goose pieces and return to boil. Lower heat, add morcilla and simmer 11/2 hours. Dine with a great Penedes wine.
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