I have been off enjoying myself and I hope everyone has had a fantastic holiday! I had a wonderful Christmas. Family, friends, food... it was great! I wanted to talk Goose and share a couple of photos. I also wanted to share a recipe for pâté that turned out fantastic, so I'll post that tomorrow. Back to the Goose. This is a Roast Goose which was one of the traditional foods my family likes for Christmas. To me, Goose is very Dickens...and God bless us, every one! The meat is very dark, if you've never had goose before, and the bones and joints are not like a chicken, so be forewarned if you're going to try and joint the thing. Another thing about a goose is the enormous amount of fat that bakes off of the bird. Use a deep roasting pan to make sure that the rendered fat has somewhere to go other than all over your oven. I removed a lot of the visible fat from around the goose cavity when I was preparing the bird, but still got quite a bit in the bottom of the roaster. Also, you want to prick the skin of the goose gently with a fork to help the fat render out, especially on the breast.
The rub is equal parts ground fennel, coriander and white pepper. The cavity is stuffed with 2 oranges, quartered, and some fresh thyme and rosemary.
Here is the Goose still in the roasting pan.
Here is some sliced and on a plate.
I've decided to make Rillettes out of the goosey leftovers. Mmmm. That's almost better than the original. :)
No comments:
Post a Comment