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Collection of gourmet goose recipes

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Collection of gourmet goose recipes

  1. 1. COLLECTION OF GOURMET GOOSE RECIPESCrock Pot Goose RecipesCan a full goose be a worthy contender for crock pot cooking? Traditionally, goose meat isfrequently roasted but with the suitability of slow cookers. The goose may turn out just asbizarre as roasting, frying, or grilling. Crock pot goose dishes will do good to the meat, helping itsimmer in its own savor especially with some quantity of goose fat, most enthusiasts, convertsevery dish from usual to remarkable.The crock pot is actually a brand name of a slow cooker but it has since it is the conventionalculinary glossary as a general term for the slow cooking process. Crock pot cooking suggests notonly suitability but also a moist heat cooking technique to help keep the goose meat fromdrying out.If you’re consuming the crock pot for roasting the goose, you can do that too. Make the gooseas you would when roasting the old-fashioned way (in the oven). Brine or marinade the meatovernight to help tenderize, moisten and eventually add more flavor to the goose.But if you’re using serving pieces of the goose meat, marinade the pieces overnight. Thendredge it in flour and brown the pieces in a large skillet with butter. The browning of the meat
  2. 2. beforehand pays to the depth of flavor of the dish. Transfer the browned goose pieces into thecrock pot together with your cooking liquid and aromatic vegetables. Serve the crock pot goosewith rice, egg noodles, or garlic potatoes.Other Goose RecipesGoose may seem to be a difficult component to cook with, but it has a potential to produce aneasy goose recipes. These type of recipes have less prospects in cooking, but the recipeshouldn’t have to loss its flavor for doing things easy. Follow the guidelines when selecting easygoose recipes in the collection.Apple and Sausage Roast GooseServings: 6 to 12Cooking Time: 3 1/2 hoursDifficulty Level: AverageIngredients:1 whole goose (8 to 9 lbs.)8 oz. stuffing croutons½ lb. ground sausage¼ cup butter2 tablespoons sausage drippings1 cup chopped celery½ cup chopped onion
  3. 3. ¼ cup chopped fresh parsley1 cup applesauce1 cup chicken stockPreparation Instructions:1. Preheat oven to 325 degrees F.2 . Heat a large skillet over medium high heat. Add the sausage and cook through. Using aslotted spoon, remove the sausage and place it in a large bowl. Add the croutons and mix well.Pour the liquid in the skillet into a separate bowl.3. Add the butter to the skillet and melt over medium high heat. Add 2 tablespoons of thesausage drippings. Add the celery and onions and saute until tender and golden. Using a slottedspoon, remove the celery and onions and place in the bowl with the crutons. Add parsley andapplesauce. Mix well.4. Add a tablespoon or two of stock to the skillet. Add the remaining stock to the stuffing, alittle at a time, until the stuffing is just moist. Spoon the stuffing into the goose. Truss the wingsflat and tie the birds legs together.5. Place the goose breast down in a roasting pan. Roast 3 ½ to 3 ¼ hours, or until an insta-readthermometer reads 165 degrees F. When the goose is 2/3 done, turn it breast side up. Do notbaste, but periodically spoon off the fat collecting at the bottom of the pan.
  4. 4. Stuffed GooseServings: 6Preparation Time: 40 minutesCooking Time: 40 minutesRecommended Wine: Cote du marmandais rougeIngredients:3 1/2 oz. fowl foie (fowl liver), 0.44 lbs. pork, 3 1/2 oz. sausage meat, 1.8 oz. prunes, 3 1/2 oz.chestnuts, 0.44 lbs. chicken breasts, 1.8 oz. dried bread soaked in milk, port wine, salt, pepper,3 eggsPreparation Instructions:Chop all the ingredients (except eggs) to prepare the stuffing. Stir well with a wooden spoonand incorporate the eggs, one after another. Season the fowl on the inside. Fill with thestuffing. Tie the bird up and close the opening. Cook in a 390 degree F. oven for about 30minutes. Continue cooking at 302 degrees F for 2 1/2 hours, regularly spooning juices onto thegoose. Turn off the oven and allow the goose to rest in the oven for another 30 minutes. Youcan serve this festive dish with a celery puree, chestnuts, and blueberries.
  5. 5. Goose Liver Escallops on Toasted GingerbreadServings: 6Preparation and cooking: 1 hour 30 minutesRecommended WineSauterneIngredients:For the squash veloute (cream): 1 tablespoon peanut oil; 2 peeled and minced onions, 5 garliccloves, 1 bouquet mixed greens (thyme, laurel, parsley), 3.3 lbs. baby squash, 1 smoked baconrind breast (about 1.76 oz.), 17 cups water, salt, pepper, 7.04 oz. (about 14 tablespoons) cream,14 tablespoons butter. For the gingerbread: 7.04 oz. (about 14 tablespoons) honey, 14tablespoons sugar, 2 tablespoons powdered spices (equal amounts of star anise, cinnamon,nutmeg), 2 cups flour, 2 teaspoons baking soda, 2 egg yolks, 2 cups milk, 10 ½ tablespoonscooled molten butter. For the kaki puree: 3 persimmons (kaki), 1/4 cup balsamic vinegar, 1/4cup maple syrup, salt, pepper. For the goose liver: 2 raw goose livers (1.1 to 1.3 lbs. each), salt,pepper.Preparation Instructions:Squash veloute preparation: Place 1 tablespoon peanut oil in a pan and sweat the onions,garlic, and the bouquet of mixed greens. Add the squash, peeled and cut in chunks. Add the
  6. 6. smoked bacon rind breast, cut in large chunks. Simmer for 15 minutes. Add 17 cups of water.Cook for 30 minutes. Salt and pepper. Remove the bouquet of mixed greens and the baconrind. Stir the preparation, boil, and add cream and butter. Adjust the seasoning. Gingerbreadpreparation: Mix the honey, sugar, and spices for about 3 minutes. Add flour and baking sodafor about 3 minutes. Add egg yolks, milk, and butter. Stir for 3 minutes to obtain a smoothgingerbread dough. Pour the dough in a buttered form and bake in a 338 degree F. oven for 25minutes. Once baked and cooled down, remove the gingerbread from the form and cut it intoslices with a bread knife. Kaki puree preparation: Mix the peeled persimmons with balsamicvinegar and maple syrup. Add salt and pepper. Goose liver preparation: Cut slices of about3/5ths of an inch. Season with salt and pepper. Heat a pan without any grease. Sear the gooseliver 2 minutes on each side. Remain and drain on absorbing paper. Presentation: Toast thegingerbread. Put one teaspoon of kaki puree on top of a slice and place it in the middle of theserving dish. Put a goose liver escallop on top of this. Add the well heated squash veloute to theplate.Warm goose liver prepared in a pan with preserved peachesServings4Preparation TimePreparation : 15 minutesCooking Time:15 minutes
  7. 7. Recommended Wine: Chateau Chateau ChalonIngredients:4 slices duck foie gras (3.5 oz. each), 2 peaches or nectarines, 1 glass port-wine, 1 glass whitewine, 3 ½ tablespoons butter, Guerande sea salt, pepperPreparation Instructions:Peel the peaches and sauté in butter. Add white wine. Wait a few minutes, then add the port-wine. Bake in the oven for about 6 minutes. Place the goose liver escalope in a hot pan. Bakefor about 3 minutes in the oven. (To test the foie gras for doneness, touch it with a finger. Theliver must be supple.) Remove the peaches from the oven and place on a dish. Reduce thegravy. Place the liver on the peaches. Pour the gravy around the liver, without pouring itdirectly on them. Sprinkle some salt grains and pepper on the liver.LINK LISTS:http://www.gourmetrecipe.com/recipes/apple-and-sausage-roast-goosehttp://www.gourmetrecipe.com/recipes/stuffed-goosehttp://www.gourmetrecipe.com/recipes/goose-liver-escallops-on-toasted-gingerbreadhttp://www.gourmetrecipe.com/recipes/warm-goose-liver-prepared-in-a-pan-with-preserved-peacheshttp://www.gourmetrecipe.com/recipes/ingredients/goose-recipes/crock-pot-goose-recipes

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