ROAST GOOSE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
- Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
- Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
- Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
ROASTED WILD GOOSE OR DUCK
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
Provided by Kitten
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
- Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
- Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
- Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
- Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.
Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g
ROAST GOOSE
Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich - a cranberry relish, for instance, sweetened but not overly so.
Provided by Sam Sifton
Categories brunch, dinner, roasts, main course
Time 3h15m
Yield Serves 10 to 12.
Number Of Ingredients 4
Steps:
- Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
- Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
- Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
- After an hour's roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
- After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
- Remove potatoes from pan and keep them warm under foil until ready to serve.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 57 grams, Carbohydrate 25 grams, Fat 89 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 26 grams, Sodium 933 milligrams, Sugar 1 gram
BAKED GOOSE BREAST RECIPE - (4.3/5)
Provided by gnikylime
Number Of Ingredients 18
Steps:
- Take goose breast out of the refrigerator and let warm to room temperature. Pat the breasts dry with paper towels. If you are working with a domesticated goose or a very fat duck, use a sharp knife to score the skin (but not the meat) in a crosshatch pattern, making the slashes about 1 inch across. This helps the fat render and will give you a crispier skin. Do not score the skin of a wild goose unless it is very fatty. Preheat oven to 325F/163C. To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Rub the goose all over with a little olive oil and half of the spice mix, making sure you get into all the nooks and crannies. (Reserve the remaining half for the red cabbage.) Grease a baking dish large enough to hold all of the goose with olive oil. Line the bottom of the dish with the onion, carrot, and celery disks. Distribute the herbs and mandarin pieces on top of the onions. Place the goose breasts on the top of everything else. Check after 40 minutes and continue checking every 5 minutes. When the breast hits 160F/71C internal temperature, remove from the oven. Let it rest for at least 45 minutes. Take a big frying pan and put in about a tablespoon of that goose fat. Put it over medium-high heat. Once the pan is hot, cook the goose breast skin-down for 2 - 4 minutes to get a nice brown on the skin. Reserve the remaining rendered fat for future use.
More about "pan roasted goose breast recipes"
ROAST GOOSE BREAST WITH GRAVY RECIPE - ESTER KOCHT
From esterkocht.com
Cuisine European, GermanCategory Main CourseServings 12Total Time 3 hrs 30 mins
- Rub the meat with salt, freshly ground pepper and mugwort. We've used about 1 teaspoon salt per breast. Put the goose breasts on roasting pan with the skin side facing up. Scatter onions, carrots, celery root slices and whole apples in the pan around the goose breasts. Pour about 250 ml (1 cup) of water and 250 ml (1 cup) of apple juice into the pan. Put the roasting pan in a cold oven, turn it on and bake 1 hour @ 180°C (356 °F) with both up and low heat. After 1 hour scoop a little bit of the sauce and spread it on every goose breast and bake for 1 more hour. Next take a spoon and skim off most of the fat from the dripping/ juices from the goose. Scoop a little bit of the sauce once again and spread it on every goose breast and cook for 30 minutes. Now increase the temperature to 230 °C (446 °F) grill and roast the meat for about 40 minutes or until nicely golden brown. Keep a close eye on the goose breasts, so that they won't burn. Next transfer the goose breasts to a different roas
- The drippings that came out of the goose while roasting are the foundation to a perfect gravy. So now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the goose breasts and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. Pour the brownish-staffs sauce mixture into a saucepan or small pot and bring to a boil. Take a spoon and skim off most of the fat from the gravy and done. To serve, remove the the goose breasts from the bone with a sharp knife and cut the meat into slices. We've served with dumplings, sauteed brussels sprouts, red cabbage and sauerkraut but you could also serve it with bread dumpling or side of your choice.
ROAST GOOSE BREAST WITH APPLES AND RAISINS | RECIPE
From cuisinefiend.com
5/5 (2)Servings 2Cuisine BritishCategory Main Course
- Score the goose skin in a criss-cross pattern, making sure not to cut through the meat. Rub both sides with salt and pepper.
- First prepare the topping: melt the butter in a skillet and add the apples, raisins, spice and cinnamon. Cook covered over medium-high heat for 5 minutes.
- Add the red wine and let it cook off. Pour in the stock and turn down the heat. Let it simmer on medium heat, stirring occasionally until all the liquid is absorbed. Stir in the marmalade and keep warm.
- Place the goose skin side down in a cold frying pan and set it over medium heat. Let the fat render gently and the skin crispen for about 10 minutes. Preheat the oven to 240C/475F/gas 9 with the rack set at the lowest level.
4 WAYS TO COOK GOOSE BREASTS - WIKIHOW
From wikihow.com
89% (19)Estimated Reading Time 8 minsCategory Poultry RecipesPublished Mar 29, 2019
20 BEST GOOSE BREAST RECIPES TO TRY - GLORIOUS RECIPES
From gloriousrecipes.com
5/5 (8)Total Time 25 minsCategory Wild Game MeatCalories 89 per serving
ROAST GOOSE BREAST MAPPAS RECIPE - BBC FOOD
From bbc.co.uk
41 WILD GEESE RECIPES THAT ARE ABSOLUTELY DELICIOUS - NEW LIFE …
From newlifeonahomestead.com
10 BEST GOOSE BREAST RECIPES | YUMMLY
From yummly.com
JUICY BONELESS ROASTED TURKEY BREAST - COOKTHESTORY
From cookthestory.com
ROAST GOOSE RECIPE, HOW TO ROAST A GOOSE - SIMPLY RECIPES
From simplyrecipes.com
SNOW GOOSE BREAST RECIPE - SUSAN BY A THREAD
From susanbyathread.com
28 AMAZING GOOSE BREAST RECIPES YOU NEED TO TRY …
From whimsyandspice.com
ROAST GOOSE BREAST RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
ROAST GOOSE - FOOD & WINE
From foodandwine.com
ROAST GOOSE BREAST RECIPE - BBC FOOD
From bbc.co.uk
PAN FRIED AND ROASTED GOOSE BREAST - ONTARIO OUT OF …
From oodmag.com
HOW TO ROAST A GOOSE TO TENDER PERFECTION | KITCHEN FRAU
From kitchenfrau.com
PAN SEARED GOOSE BREAST – THIN AIR OUTDOORS
From thinairoutdoors.com
HOW TO COOK YORKSHIRE WOLDS FREE RANGE GOOSE BREAST
From farmison.com
WOW EVERYONE WITH A STUFFED TURKEY BREAST FOR THE HOLIDAYS
From thepioneerwoman.com
RECIPE: PAN-ROASTED GOOSE BREASTS WITH ORANGE AND OUZO - WNYC
From wnyc.org
AN EXTREMELY EASY SHEET-PAN CHICKEN RECIPE - THE NEW YORK TIMES
From nytimes.com
GOOSE BREAST RECIPE - REVERSE SEARED CANADA GOOSE …
From honest-food.net
You'll also love