Valley Oak
11-25-2009, 01:32 PM
Does anyone have a favorite recipe for cooking goose?
Thanks,
Edward
Thanks,
Edward
View Full Version : Goose recipes?
"Mad" Miles
11-25-2009, 11:24 PM
Edward!
Great question.
I'm roasting a goose tomorrow and have been reading recipes off and on for the last few weeks. This is my first time cooking a goose. So I can't say I have a favorite one. I've always wanted to serve one, and announce, "Our goose is cooked!"
I'm going with a wild and basmati rice, miripoi, dried cranberries and walnut stuffing. It seems the key is to get as much fat out as possible and avoid rubbery skin. I plan to do a high heat early roast, a long middle roast at 375 and then a high heat blast at the end to crisp the skin. All the recipes call for piercing the skin many times (but not the underlying muscle) to allow for fat drainage.
There are tons of recipes on the internet.
May your goose be cooked well. They're too expensive to waste!
Miles (the "Mad")
Great question.
I'm roasting a goose tomorrow and have been reading recipes off and on for the last few weeks. This is my first time cooking a goose. So I can't say I have a favorite one. I've always wanted to serve one, and announce, "Our goose is cooked!"
I'm going with a wild and basmati rice, miripoi, dried cranberries and walnut stuffing. It seems the key is to get as much fat out as possible and avoid rubbery skin. I plan to do a high heat early roast, a long middle roast at 375 and then a high heat blast at the end to crisp the skin. All the recipes call for piercing the skin many times (but not the underlying muscle) to allow for fat drainage.
There are tons of recipes on the internet.
May your goose be cooked well. They're too expensive to waste!
Miles (the "Mad")
Valley Oak
11-26-2009, 08:40 AM
What exactly is the recipe?! Where can I find it?
Thank you!
Edward
Edward!
Great question.
I'm roasting a goose tomorrow and have been reading recipes off and on for the last few weeks. This is my first time cooking a goose. So I can't say I have a favorite one. I've always wanted to serve one, and announce, "Our goose is cooked!"
I'm going with a wild and basmati rice, miripoi, dried cranberries and walnut stuffing. It seems the key is to get as much fat out as possible and avoid rubbery skin. I plan to do a high heat early roast, a long middle roast at 375 and then a high heat blast at the end to crisp the skin. All the recipes call for piercing the skin many times (but not the underlying muscle) to allow for fat drainage.
There are tons of recipes on the internet.
May your goose be cooked well. They're too expensive to waste!
Miles (the "Mad")
Thank you!
Edward
Edward!
Great question.
I'm roasting a goose tomorrow and have been reading recipes off and on for the last few weeks. This is my first time cooking a goose. So I can't say I have a favorite one. I've always wanted to serve one, and announce, "Our goose is cooked!"
I'm going with a wild and basmati rice, miripoi, dried cranberries and walnut stuffing. It seems the key is to get as much fat out as possible and avoid rubbery skin. I plan to do a high heat early roast, a long middle roast at 375 and then a high heat blast at the end to crisp the skin. All the recipes call for piercing the skin many times (but not the underlying muscle) to allow for fat drainage.
There are tons of recipes on the internet.
May your goose be cooked well. They're too expensive to waste!
Miles (the "Mad")
Valley Oak
11-28-2009, 12:58 PM
We had a great thanksgiving dinner. I used a simple recipe with 4 heaping tablespoons of home harvested honey from our bees, an entire bottle (750ml) of dry sherry, 4 tablespoons of soy sauce, and finely minced lemons.
It took 2 hours in the oven, baking, completely wrapped in aluminum foil, with a 10-15 minute roasting to make the skin crispy brown and yummy!
We served it with brown rice, salad, and red wine. And then homemade apple pie for dessert.
Edward
Edward!
Great question.
I'm roasting a goose tomorrow and have been reading recipes off and on for the last few weeks. This is my first time cooking a goose. So I can't say I have a favorite one. I've always wanted to serve one, and announce, "Our goose is cooked!"
I'm going with a wild and basmati rice, miripoi, dried cranberries and walnut stuffing. It seems the key is to get as much fat out as possible and avoid rubbery skin. I plan to do a high heat early roast, a long middle roast at 375 and then a high heat blast at the end to crisp the skin. All the recipes call for piercing the skin many times (but not the underlying muscle) to allow for fat drainage.
There are tons of recipes on the internet.
May your goose be cooked well. They're too expensive to waste!
Miles (the "Mad")
It took 2 hours in the oven, baking, completely wrapped in aluminum foil, with a 10-15 minute roasting to make the skin crispy brown and yummy!
We served it with brown rice, salad, and red wine. And then homemade apple pie for dessert.
Edward
Edward!
Great question.
I'm roasting a goose tomorrow and have been reading recipes off and on for the last few weeks. This is my first time cooking a goose. So I can't say I have a favorite one. I've always wanted to serve one, and announce, "Our goose is cooked!"
I'm going with a wild and basmati rice, miripoi, dried cranberries and walnut stuffing. It seems the key is to get as much fat out as possible and avoid rubbery skin. I plan to do a high heat early roast, a long middle roast at 375 and then a high heat blast at the end to crisp the skin. All the recipes call for piercing the skin many times (but not the underlying muscle) to allow for fat drainage.
There are tons of recipes on the internet.
May your goose be cooked well. They're too expensive to waste!
Miles (the "Mad")