Goose breasts recipe
Take off the breast of a goose and marinate them for a few hours using the recipe below. The best is to let them marinate overnight.
Marinade:
Goose breast
¼ cup of water
¼ cup olive oil
2 table spoon soya sauce
thyme and savory
4 or 5 table spoon of raspberry vinegar
ground black pepper
garlic
you can also add red wine if you like.
Cooking:
Cook the goose breast at high temperature for 3 or 4 minutes on each side.
Cut some onion about ½ inch thick and deposit the goose breast on the onion.
Butter the goose breast and add thyme and savory, black pepper.
Roast in oven at 375° F for about 20 minutes. The breast should be cooked rare or medium rare.
After 20 minutes take them out an place them in aluminium foil let the breast stand while you make the sauce.
Do not cut them now.
Sauce recipe
Put your pan on the stove and deglaze it with raspberry vinegar ( 4 or 5 table spoon).
add ½ a cup of chicken brooth and ½ a cup of white wine.
Let it boil for a few minutes and lower the heat.
Add 35% cream while stirring until thick enough.
Add a little pepper and about 1 tea spoon of raspberry jam.
Taste it and adjust to your taste.
Cut the goose breast about 45 to 55 degree on the length side, not to thick. Pour the sauce on.
Serve with wild rice or potatoes, carrots or your favourite vegetable
Goose legs recipe
Marinade recipe:
¼ cup of water
¼ cup olive oil
2 table spoon soya sauce
thyme and savory
fruits, fresh or dried
ground black pepper
garlic
Sea-salt
You will need 4 goose legs (or more if you want, you can freeze the rest for later use)
enough red wine to cover
Put the goose legs in the marinade
let them macerate for 24 hours
Cooking recipe:
You will need some duck fat
Cut the duck fat and let it melt at very low temperature.
Once liquid, filter the duck fat, keep the filtered fat in the refrigerator until ready to cook the goose legs.
Next day, you are ready to cook, rinse the goose legs under fresh water so as to eliminate as much salt as possible, otherwise the legs will be to salty.
Wipe the excess water with paper towel.
Melt the filtered duck fat very slowly. Once liquid, put the goose legs in the fat. The temperature of the fat should not exceed 70 ° C or 160 ° F. Use a thermometer, or better yet put your pan in the oven but then cover it so as to prevent the fat to contact the elements of your oven and start a fire. Putting it in the oven will give you a better control over the temperature. The legs have to cook for about 2 hours at low temperature. After 2 hours check with a fork, the fork should get in the leg freely.
To finish, put the legs in a fry pan and cook them covered at medium heat until they get a nice golden colour do not forget to turn them around.
Serve with your favourite vegetable and maybe a nice salad.
Save the rest of your duck fat for the next time. You can freeze the leftover goose legs and when time comes for another good meal, all you have to do is thaw and finish in the fry pan as explained above.
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