This week on the Disneymeals blog, we featured some amazing foods! We watched Aristocats, and if you’re anything like me, you’re probably thinking, “What, are we going to eat cat food?” Well… yes, we kind of did. We made Crème de la crème ala Edgar. Cats like cream, but this has a French twist on it, and Crème de la crème actually is a dessert, although usually more gelatinous than the crème Edgar makes in the movie. We stuck to the movie version. It was pretty good. We even went as far as putting some melatonin sleep aid in to mimic the sleeping pills Edgar mixes in for the cats.

The real treat of Aristocats, though, was not the crème de la crème. It was the goose. To be fair, the movie doesn’t actually show a cooked goose. If you remember the British geese twins with the bonnets, they walk to Paris with Duchess, Mr. O’Malley, and the kittens. When they arrive, they meet up with their very drunk uncle Waldo. When they see Waldo, he’s being chased out of a kitchen of a restaurant. As he talks to the twin sisters, he despairingly tells them how the cook tried to pluck and cook him! Behind him is a sign that reads, “Goose ala Provencale, stuffed with chestnuts, basted with white wine.” That was good enough for us! (At which point in the movie Thomas O’Malley says, “Basted? He’s been marinated!”)

We looked up what “ala Provencale” is, and it means a dish prepared with a tomato, onion, garlic, and olive sauce. This already sounds mouthwatering, am I right? Off we went in search of a goose. We couldn’t actually find one, so we got a large duck instead. Thankfully it was pre-plucked and frozen. We basted it in white wine over marinating it, and cooked it in the Provencale sauce. I can’t even begin to describe how delicious this was! The French really know how to prepare their food…

Would you like the recipe? Well, I’m going to give it to you anyways, and I promise you won’t be disappointed.

Ingredients:

1	Red Bell pepper
1	Yellow Bell Pepper
1 tbs	olive oil
1	Whole Goose/Duck
2	Onions (wedged)
2	Garlic Cloves (minced)
1 cup	White Wine
1 small can	tomato paste
1 can	petite diced tomatoes
1 cup	chicken stock
3/4 cup	black olives (pitted)
1 cup	chestnuts (or hazelnuts as a sub.)
1 stick	butter (divided in half)
2	Slices of bread
	salt and pepper to taste
2 tsp	crushed bay leaves
8 sprigs	thyme

1. Preheat the oven to 450F
2. Boil some water and dump it over defrosted goose to tighten up the skin
3. Rub 4 tbs butter over the entire goose
4. Stick in a baking dish
5. Place bell peppers on a baking sheet and roast them in oven for ~15 mins
6. Place onion in a pan and cook, stirring occasionally over a medium-high, for 5 minutes or until golden.
7. Add the garlic and cook for 2 minutes or until aromatic.
8. Add the wine and cook for 2 minutes or until reduced by half.
9. Add the bell peppers, tomato paste, diced tomatoes, bay leaves, stock and thyme.
10. Season with salt and pepper.
11. In a separate pot, melt 4 tbs butter.
12. Add in chestnuts and 1/4 c. wine.
13. Bring to boil and let simmer for 15 minutes, until the chestnuts start getting a little soft.
14. Stir in the shredded bread and olives.
15. Salt and pepper to taste.
16. Place the chestnut mix inside the goose
17. Pour sauce over goose
18. Place the goose in the oven
19. Cook for 1 hr 45min (or until goose is brown and meat thermometer reads 175F), flipping the goose over every 35 mins. You may baste the goose with white wine every 30 minutes as well.
20. Keep covered for first 30 minutes and then only partially covered for the rest

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As I come to a close with this article, I have a very sad announcement. I am no longer going to be writing for DVO. Life has just gotten too busy, but you can always check in with us at disneymeals.wordpress.com for all of our weekly updates and recipes! Perhaps from time to time I’ll write as a guest for this amazing company and bring you some Disney meals updates. Bon Appetit!