goose – Toidublogi

goose

December 30 2023

Long-roasted goose leg

Turkey, goose, and duck are poultry whose meat should be cooked for a long time at a low temperature to get a tender and delicious meal. I found cheap goose feet at the local supermarket. I cooked the goose leg for about 3 hours at 150 degrees C and the result was soft, juicy meat that tasted good, especially with delicious vegetable puree.

Preparation time: 3.5 hours
Level: Easy
Quantity: For two

Ingredients:
Two goose legs
Sea salt and black pepper to taste

For the vegetable puree:
250 g of broccoli
200 g of leeks
1 large potato
100 ml of whipped cream
1 large tablespoon of cream cheese (Merevaik, for example)
Olive oil for garnish
Green leaves for garnish

Preparation:

Trim the goose leg to remove the fat from the edge. Keep it and use it in cooking.
Rub the goose leg with sea salt and black pepper, and place in the pan. Add the removed fat to the meat and place the pan in the oven at 150 degrees C.
Bake for about 3 hours. After the first hour, cover the pan with foil so that the meat does not dry out, and remove the foil only for the last 15 minutes.
At the same time, prepare the puree. This time I decided to make a puree consisting of broccoli, leeks, and potatoes. Boil these vegetables in salted water until the potatoes are almost soft.
Pour off the cooking water of the vegetables, add whipped cream and Merevaigu cheese. Puree everything with a hand blender. Season with black pepper and, if necessary, salt.
Serve the puree with a few salad leaves and set the goose leg next to the puree.
Save the fat left over from cooking the goose and use it in the future, for example, when making baked potatoes.
Serve immediately.
Ready!!

December 24 2021

Christmas goose

andrestover Bird meat apple, goose, mandarin, rosemary, thyme 0

Roasted goose is a classic Christmas meal in Europe. I was lucky to get a decent goose weighing 4.5 kg, which I made for Christmas. Making a goose is not very complicated, it only takes time and patience. Goose should be cooked for 45 minutes per 1 kg of goose.
The goose can be filled with all sorts of good things, such as apples, mandarins, onion herbs, from which you can make a good sauce. After baking, it would be good to leave it to rest for about an hour, covered with foil. It can be served so that the meat does not have to be hot, but the sauce should be hot.

Preparation time: about 4-5 hours
Level: Average
Quantity: one 4.5 kg goose, which lasts for 4-5 people

Ingredients:
One goose weighing 4.5 kg
2 mandarines
2 apples
bouquet of thyme and rosemary
1 larger onion
100 g of room temperature butter
salt and black pepper for seasoning
200 ml of apple cider to make the sauce

Preparation:
1. Raise the goose to room temperature for a few hours before cooking
2. Pierce holes in the skin with a sharp knife tip to allow fat to run out better. Goose is having fat about 500 ml per bird
3. Sprinkle salt and pepper on the goose’s belly well, rub on the inside. Cut the apples into four, remove the heart, cut the mandarins in half and peel the onion into four and stuff the goose’s belly. Also, add a bunch of herbs to goose stomach.
4. Dry goose skin with kitchen paper, rub salt and black pepper on the surface of the skin and rub all butter on the goose skin
5. Place the goose on the oven rack and place a deep oven pan under it to collect the fat.
6. Cook the goose at 155 degrees C, taking 45 minutes per 1 kg of meat. I cooked for a total of 3.5 hours
7. When the goose is ready, “rest” it under the foil for about an hour. Do not wrap the birds in foil tightly, the skin must remain crisp.
8. Before that, remove all apples, herbs, tangerines, and onions placed on your stomach. Use them to make the sauce.
9. Collect the fat from the roast in a separate bowl, it is good to use, for example in Asian food or for frying potatoes.
10. To make the sauce, add the apple cider to the fruit and crush them with a hand mixer. If desired, add 1 teaspoon of flour if you want a thicker sauce. Pour the mixture through a sieve. Bring the sauce to a boil, season with salt and pepper if desired. Serve well with hot goose.
11. When all the toppings are ready, what is intended to use to serve goose e.g. baked potatoes, fried cabbage, blood sausages, etc., then cut the goose to serve it.
12. Cut the goose’s legs and place them on the serving plate, cut the breast into thin slices. Season with black pepper and salt if desired.
13. Later, clean the remaining goose carcass from the remaining meat that can be used to make a good Asian dish.
14. Serve with baked potatoes, cabbage, and blood sausages or toppings
Ready !!