Goose is also traditionnal around here for Christmas (Liège at least). The traditionnal recipe is called "oie à l'instar de Visé" and is a bit more involved than just roasting the beast.
You first cook the goose whole (removing first as much fat as possible) in a vegetable and chicken stock. When cooked, you cut the bird in pieces (one piece per person). For all the small bits falling apart, you "stick" those together with fat to make a bigger one (these are the best in the end...). Best done the day before.
The day you serve, you roll those pieces in eggs' yolks and dried breadcrumbs. Brown first in a pan with oil. Dump the oil and add a bit of butter and goose fat, cook a tad more before serving.
To be served with pan roasted potatoes (good ones, such as the ones below) and a white sauce made with a roux based on goose fat, in which you mix tons of garlic.
You first cook the goose whole (removing first as much fat as possible) in a vegetable and chicken stock. When cooked, you cut the bird in pieces (one piece per person). For all the small bits falling apart, you "stick" those together with fat to make a bigger one (these are the best in the end...). Best done the day before.
The day you serve, you roll those pieces in eggs' yolks and dried breadcrumbs. Brown first in a pan with oil. Dump the oil and add a bit of butter and goose fat, cook a tad more before serving.
To be served with pan roasted potatoes (good ones, such as the ones below) and a white sauce made with a roux based on goose fat, in which you mix tons of garlic.
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Those potatoes (or a type very, very similar) are called Pink Fir Apple in the UK.
They are best flavoured spuds I've tried and they keep extremely well, 8 months is no problem and after all that time they still taste like you dug them up yesterday.
Yield isn't great and peeling them would be a pain.
There is another strain with the same shape but purple flesh. Look nice if you sauté them mixed with yellow ones.
They are best flavoured spuds I've tried and they keep extremely well, 8 months is no problem and after all that time they still taste like you dug them up yesterday.
Yield isn't great and peeling them would be a pain.
There is another strain with the same shape but purple flesh. Look nice if you sauté them mixed with yellow ones.
I'm german, we live on pork, beer and bread although not necessarily in that order! ;-)
I just did one that was sugar, soy and ginger based. Hard to go wrong when you cook it nice and slow.
Goose is kinda rare around here and is priced so that only the elite get to enjoy it.
If you like duck you owe yourself a goose!
The trick to get the skin crispy is to pierce it all over with a fork (just the skin mind!) and pour boiling water over it a few times then let it dry in the fridge overnight.
Make sure to catch all the fat that drips out while roasting and a goose has two inner compartments which can be stuffed individually.
The trick to get the skin crispy is to pierce it all over with a fork (just the skin mind!) and pour boiling water over it a few times then let it dry in the fridge overnight.
Make sure to catch all the fat that drips out while roasting and a goose has two inner compartments which can be stuffed individually.
Royaume Uni : dix points
(canard boiteux is also safe for human consumption)
edit, presenting : The Carolina Reaper
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Definitely lo-fi meal -- meatloaf with a combo of beef, lamb and veal. We cheat a bit on the cardiological imperative of low sodium so use pre-fab bread crumbs a la Pepperidge Farm stuffing. For 1.5 pounds of meat, a beaten egg, breadcrumbs, 1/4 cup HOISIN sauce and a good squeeze of ketchup. Roast until the temperature has reached about 155F.
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Canard boiteux: https://www.youtube.com/watch?v=zRBCoBgRifM
No necessity of Purdy shotgun to catch this one!
I picked up a pork butt for $1.99/lb this week. I'll rub it with brown sugar, salt, Cure, and hot pepper. After 10 days I'll put it in the smoker.
I hope the coca cola is optional. I can't remember the last time it passed my lips maybe 15-20 years. My idea of a "soft" drink, http://www.fever-tree.com/lemon-tonic
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In Sonoma with #3 son for Turkey Day -- favorite lemon drink is being made right now with lemons, simple syrup and over-proof grain alcohol.
Jerk chicken for me tonight. I hear it's popular in this part of the world, along with rum.
Ya mon!
Ya mon!
Jerk chicken for me tonight. I hear it's popular in this part of the world, along with rum.
Ya mon!
How can it be popular if everyone calls it "jerk"?
I like me a bit of jerk chicken or curry goat but the quintessential jamaican dish must be saltfish & ackee.
I find saltfish (salt cod) too fishy, too salty and bland. Ackee is nice, although not a strong flavour, and possibly poisonous.
Must be a nostalgia thing. 🙂