Goose Barbacoa Recipes

Steps:

• Combine the onion, lime juice, vinegar, garlic, canned chipotle, ground chipotle, bay leaves, cumin, cloves and 1 tablespoon salt in a blender and purée until smooth.
• Heat the oil in a large Dutch oven or stockpot over medium-high. Season both sides of the goose legs with salt and pepper. Working in batches to avoid overcrowding, cook the goose legs until browned, 2 to 3 minutes per side. Transfer the legs to a large bowl after each batch, covering with plastic wrap, and discard excess fat from the pot after browning all the legs.
• Transfer the legs and any accumulated juices back to the pot. Add the stock and the chile purée and bring to a simmer over medium-high heat. Cover and cook on low for 2 to 4 hours, checking every 30 minutes after the second hour for tenderness. Remove from heat when the meat is easy to pull off the bone.
• Remove the legs from the pot, transfer to a large bowl and let sit until cool enough to handle. Pull meat from bones into bite-size pieces, discarding the bones and returning the meat to the pot. Stir in the melted fat. Transfer the meat to a serving bowl and add some of the braising liquid, to taste. Season to taste.
• Serve with the extra braising liquid, and any combination of tortillas, rice and beans, and bowls of avocado, sour cream, salsa, lettuce, queso and tomatoes on the side.

Steps:

• Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned.
• Place goose breast in slow cooker and add Worcestershire sauce. Add chicken broth to cover (approximately 2 cups) and cook on High setting for 6 to 8 hours, or until meat falls off bone. Shred with a fork and mix with your favorite barbecue sauce.