Sour Cherry Honker Toasts

SOUR CHERRY HONKER TOASTS

Serves 8

Ingredients:

One 10-pound honker, brined and patted dry

Salt

1 bottle Pinot Noir, 750 milliliter

10 black peppercorns

2 garlic cloves, crushed and peeled

1 bay leaf

½ pound dried sour cherries

Salt and pepper

1 sourdough baguette, cut into ½ inch thick slices and toasted

1. Preheat oven to 450 degrees. Let the goose stand at room temperature for 30 minutes.

2. Set the goose, breast side down, in a very large casserole (preferably cast iron enameled). Pour the wine on top and add the peppercorns, garlic and bay leaf. Braise the honker uncovered in the oven for 40 minutes, until it starts to brown. Turn breast side up, sprinkle with salt and add the cherries. Braise uncovered for 40 minutes. Reduce the oven temperature to 300 degrees. Cover the casserole and braise for another 45 minutes.

3. Transfer goose to a rimmed baking sheet. Strain the pan juices into a saucepan; reserve the cherries and discard the remaining solids. Skim off the fat and boil the juices until reduced to 1 cup, about 20 minutes. Add the cherries. Season with salt and pepper.

4. Debone the honker being careful to reserve crispy pieces of skin. Let cool. Shred meat with your hands or a pair of forks. Return to juices and mix well.

To serve: Top each piece of toast with a spoonful of meat and, if usable, crispy skin. Serve immediately.