Collection of Gourmet Goose Recipes


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Collection of Gourmet Goose Recipes

  2. 2. Crock Pot Goose RecipesCan a full goose be a worthy contender for crock pot cooking? Traditionally, goose meat is frequentlyroasted but with the suitability of slow cookers. The goose may turn out just as bizarre as roasting, frying, orgrilling. Crock pot goose dishes will do good to the meat, helping it simmer in its own savor especially withsome quantity of goose fat, most enthusiasts, converts every dish from usual to remarkable.The crock pot is actually a brand name of a slow cooker but it has since it is the conventional culinaryglossary as a general term for the slow cooking process. Crock pot cooking suggests not only suitability butalso a moist heat cooking technique to help keep the goose meat from drying out.If you’re consuming the crock pot for roasting the goose, you can do that too. Make the goose as you wouldwhen roasting the old-fashioned way (in the oven). Brine or marinade the meat overnight 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. Then dredge it in flourand brown the pieces in a large skillet with butter. The browning of the meat beforehand pays to the depthof flavor of the dish. Transfer the browned goose pieces into the crock pot together with your cooking liquidand aromatic vegetables. Serve the crock pot goose with rice, egg noodles, or garlic potatoes.
  3. 3. Other Goose RecipesGoose may seem to be a difficult component to cook with,but it has a potential to produce an easy goose recipes.These type of recipes have less prospects in cooking, butthe recipe shouldn’t have to loss its flavor for doing thingseasy. Follow the guidelines when selecting easy gooserecipes in the collection.
  4. 4. 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 croutons, ½ lb. ground sausage, ¼ cup butter, 2 tablespoons sausage drippings,1 cup chopped celery, ½ cup chopped onion, ¼ cup chopped fresh parsley, 1 cup applesauce, 1 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 a slotted spoon, remove the sausage andplace 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 the sausage drippings. Add the celery and onionsand saute until tender and golden. Using a slotted spoon, remove the celery and onions and place in the bowl with the crutons. Addparsley and applesauce. Mix well.4. Add a tablespoon or two of stock to the skillet. Add the remaining stock to the stuffing, a little at a time, until the stuffing is just moist.Spoon the stuffing into the goose. Truss the wings flat 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-read thermometer reads 165 degrees F.When the goose is 2/3 done, turn it breast side up. Do not baste, but periodically spoon off the fat collecting at the bottom of the pan.
  5. 5. 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 spoon and incorporatethe eggs, one after another. Season the fowl on the inside. Fill with the stuffing. Tie the bird up and close theopening. Cook in a 390 degree F. oven for about 30 minutes. Continue cooking at 302 degrees F for 2 1/2hours, regularly spooning juices onto the goose. Turn off the oven and allow the goose to rest in the oven foranother 30 minutes. You can serve this festive dish with a celery puree, chestnuts, and blueberries.
  6. 6. Goose Liver Escallops onServings: 6 Toasted GingerbreadPreparation and cooking: 1 hour 30 minutesRecommended WineSauterneIngredients: For the squash veloute (cream): 1 tablespoon peanut oil; 2 peeled and minced onions, 5 garlic cloves, 1 bouquet mixed greens (thyme,laurel, parsley), 3.3 lbs. baby squash, 1 smoked bacon rind 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, 14 tablespoons 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 tablespoons cooled moltenbutter. For the kaki puree: 3 persimmons (kaki), 1/4 cup balsamic vinegar, 1/4 cup 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 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 bacon rind. Stir the preparation, boil, and add cream and butter. Adjust the seasoning.Gingerbread preparation: Mix the honey, sugar, and spices for about 3 minutes. Add flour and baking soda for about 3 minutes. Add egg yolks, milk,and butter. Stir for 3 minutes to obtain a smooth gingerbread 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 into slices with a bread knife. Kaki puree preparation: Mix thepeeled persimmons with balsamic vinegar and maple syrup. Add salt and pepper. Goose liver preparation: Cut slices of about 3/5ths of an inch.Season with salt and pepper. Heat a pan without any grease. Sear the goose liver 2 minutes on each side. Remain and drain on absorbing paper.Presentation: Toast the gingerbread. Put one teaspoon of kaki puree on top of a slice and place it in the middle of the serving dish. Put a goose liverescallop on top of this. Add the well heated squash veloute to the plate.
  7. 7. Warm goose liver prepared in a panServings4 with preserved peachesPreparation TimePreparation : 15 minutesCooking Time:15 minutesRecommended 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 inthe oven for about 6 minutes. Place the goose liver escalope in a hot pan. Bake for about 3 minutes in theoven. (To test the foie gras for doneness, touch it with a finger. The liver must be supple.) Remove thepeaches from the oven and place on a dish. Reduce the gravy. Place the liver on the peaches. Pour thegravy around the liver, without pouring it directly on them. Sprinkle some salt grains and pepper on the liver.
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