One of the best things to come out of the goose daube I made last week was the traditional Provençal side dish: macaronade. This is macaroni with a generous ladle of the daube juices (including the fat before it is skimmed off) and melted parmesan.
Last night I made a variation on the macaronade that was even better and made it something closer to a stroganoff. I had a bowl of leftover daube broth with goose pieces and carrots; I added the entirety of these to the macaroni. Since the broth had been skimmed, I also put in a generous dollop of unfiltered Pugliese olive oil. I added some fleur de sel and a huge amount of fresh-grated reggiano. I served slab bacon on the side.