DAY Recipe

INGREDIENTS

1 goose , cleaned and cut into serving pieces
salt , pepper and ginger
1 garlic clove , minced
1/2 onion , sliced
2 stalks celery , diced
2 tablespoons flour
1 cup broth (from simmering goose meat)
1 teaspoon parsley , minced

DIRECTIONS

Season meat well by rubbing with salt, pepper and ginger; cover and let stand at least 12 hours in the refrigerator.
Place in a stockpot and cover with boiling water; add onion and celery, simmer gently until tender.
Remove meat; [...]

INGREDIENTS

12 lbs geese , fresh or thawed
salt
pepper
2 teaspoons ground ginger
2 garlic cloves , thinly sliced
1 orange , sliced
1 stalk celery , chopped
1 carrot , chopped
1 small onion , chopped
8 bosc pears , peeled, each cut into quarters
1/3 cup fresh lemon juice
6 tablespoons sugar
1 1/2 cups pear liqueur
2 1/2 cups chicken stock
1 tablespoon flour

DIRECTIONS

Preheat to 325°F.
Remove giblets and neck from cavity. Pull out any lumps of fat. Using a sharp fork, poke the skin of the goose all over. Dont pierce the meat, just the [...]

The standard Scandinavian way of cooking a goose or duck is to stuff it with apples and prunes. When cooking a duck, adjust amount of stuffing to the size of the fowl; a 5-6 pound duck takes about 2 cups of stuffing.

[...]

We’ve learned from experience that, because goose gives off so much fat in roasting, it’s necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster — the hot goose fat may melt a plastic one.

[...]

Click here for Roast Goose with Port Gravy recipe.

Serves 4 as a side dish or 6 as an hors d’oeuvre.

INGREDIENTS
4 russet (baking) potatoes (about 2 pounds)

1/2 cup rendered goose fat

2 teaspoons minced garlic

1 tablespoon unsalted butter

1 1/2 tablespoons [...]