Instructions: Cut goose into 8 pieces, removing any extra fat, and season with salt and pepper. Slice morcilla into rounds 1/2-inch thick and set aside.

In a 12-inch to 14-inch 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 14-inch 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, pine nuts 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 1 1/2 hours. Dine with a great Penedes wine.

This recipe yields 4 servings.

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