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View Diary: ‘Goosey, goosey, gander…..from European farmyard to European battlefield (69 comments)

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  •  Cooking Goose (7+ / 0-)

    My wife is a crew member on a TV show that did a bit with a frozen goose last year, and because prop departments always have backups on hand, they ended up with three spare geese after the shoot.  Only one other person wanted one, so she ended up taking home two.  

    I barbeque duck using the rotisserie fairly often, so I did one of the geese that way, and it was wonderful (and wonderfully easy.)  If you have a rotisserie with a rear flame, all you need to do is throw a quartered onion into the bird's cavity, season it lightly inside and out with salt, pepper and any of the Simon and Garfunkel herbs, and put the spit over a pan of water.  (Oh, and make sure to score or prick the skin to insure maximum fat drippage.)

    There IS a lot of fat, and I sucked some of it up from the drip pan along the way, but other than that it's just a matter of adjusting the flame so that it slowly crispifies without catching fire.  I checked the internal temp a few times as it started looking good, and took it off when the skin was crunchy and it read around 165/70.  Because of all the fat there's no need to baste while it's turning, so the cooking time (it was about 2.5 hours) requires almost zero effort.

    With the other goose I made confit, which wasn't all that much harder.  The only tricky part was rendering the fat, but that's just because you don't want it to burn or start an unpleasant smelling kitchen fire.  I checked several online confit recipes, and the process is pretty simple. Chop the goose into sections, season and seal those hunks for a day, then cook them completely submerged in boiling goose fat.  When it's done, you store it covered with the fat, and it keeps for ages.  To use it, you just reheat pieces or use them in recipes as needed.  (That was the whole point of this process when it was developed in France way back when, because it meant every family could have a crock filled with duck or goose confit down in their basements during winter months.  Ah...  Now I'm thinking of Cassoulet, which is made with confit and can be very tasty.)

    So keep geese out of the oven!  You're asking for smoke and frustration if you do it that way.  The BBQ or a pot of boiling goose fat are the ways to go.  (Plus, you will never have a better french fry than one made in goose or duck fat.)

    Happy New Year to all!

    •  Sadly, condos did NOT come equipped with.. (2+ / 0-)
      Recommended by:
      Joy of Fishes, jabney

      ....a rotisserie, and the condo association objects mightly whenever I try to set up a barbeque in the atrium, plus a naked flame would pop off all the smoke alarms.....

      Condo living constrains what you CAN do, so its Mr Oven for me! (Either that or RAW goose!)

      'Per Ardua Ad Astra'

      by shortfinals on Sat Dec 29, 2012 at 07:22:19 PM PST

      [ Parent ]

      •  Then go with the confit! (1+ / 0-)
        Recommended by:

        The good thing about goose over duck for confit is that one goose has more than enough fat to produce a potful of the stuff in its liquid form for cooking and preserving.  Also, when you separate the leg/thighs and wing/breasts, you'll not only end up with excess skin and clumps of fat that can be rendered, but you'll also be left with the neck and back and other bits and pieces which can easily be turned into a great stock for sauce or soup base.

        For that matter, you can prepare the leg/thighs and wings as confit, and saute the boneless breasts on their own.  Mmmm.

        And you could do this whole process on a pair of hot plates if that was all you had.  Look for recipes for duck or goose confit online, and you'll find variations on the same simple, centuries-old process.  (The biggest variation is the amount of salt used in the initial stage, since more is needed if it's going to be stored without refrigeration.)

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