Gascony-Style Purée

Ingredients

• 250 grams onions
• confit goose fat (graisse de confit d'oie)
• 750 grams tomatoes
• 0.5 liter consommé (clear stock)
• 1 pea-sized piece garlic, crushed
• 2 confit goose thighs (cuisses d'oie confites)
• 0.5 liter consommé
• butter

Instructions

1. Thinly slice the onions and cook them gently in confit goose fat (graisse de confit d'oie) until softened.
2. Add the pressed and coarsely chopped tomatoes, the first measure of consommé (clear stock), and the crushed garlic. Add the two confit goose thighs and simmer gently until the flavors meld and the mixture reduces somewhat.
3. Pass the entire preparation through a fine strainer (étamine). Adjust the consistency with the remaining consommé to reach the desired body.
4. Finish with butter (monter au beurre) at the moment of service.
5. Garnish with the meat from the goose thighs, cut into small dice.