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Ingredients
1
each
goose, 10 to 12 pounds either frozen and thawed or fresh
Directions:
The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!
A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.
When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in '94 that seemed to be well liked.
The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water.
Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, and saut
How to Roast a Goose
If you're fed up of bland, flavourless turkey for Christmas or Thanksgiving, try a goose. Goose has a lot more flavour than turkey. Geese tend to be quite fatty, but if you follow this recipe, you can extract the fat - and there is nothing better than goose fat for roasting potatoes in - and still have crispy skin and tender meat. By the way, the goose used in this video is one that I plucked and cleaned myself - here's a video on how to do that if you or your friends are into hunting:
And here's the writeen / printable recipe:
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How To - Roast Goose part 2
Georgie from Jamie Oliver's Food Team shows you how to carve your festive fowl.
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Easy Roast Goose Recipe with a Port Wine Cherry Sauce and Sage and Onion Stuffing
Here is an Easy Roast Goose Recipe with a Port Wine Cherry Sauce for the perfect Charles Dickens Christmas and A Christmas Carol Cratchit Dinner that includes Sage and Onion Stuffing! ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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➡️TIMESTAMPS:
0:00 Introduction
3:24 Prepping the Goose
9:18 Sage and Onion Stuffing
13:01 How to Roast a Goose
27:04 Removing Goose Fat
43:52 Port Wine Cherry Sauce
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Incredible Crispy Roast Goose and Claypot Rice in Hong Kong — HK Travel Food Guide!
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On Day 36 of our Round The World Trip for Food with Star Alliance, it was a rainy day in Hong Kong. We started off with some local dim sum, then had incredible roast goose and finished the night with claypot rice.
1:03 Breakfast dim sum at Sam Hui Yat - Thanks to for recommending this restaurant to me. Sam Hui Yat is a Hong Kong neighborhood dim sum restaurant that’s nothing fancy at all, but serves just good tasting, everyday dim sum and yum cha. It’s just a neighborhood hangout, and it’s the type of place I absolutely love. We had a mix of different dim sum, all of which sit at the front of the restaurant slowly steaming and keeping hot until they are ordered and eaten. Everything was good but the lo mai gai, glutinous rice steamed in a lotus leaf was one of my personal favorites. Total price - 102 HKD ($13.15)
7:32 Yung Kee Roast Goose - For lunch we headed to the legendary Yung Kee restaurant in Hong Kong, known for serving some of the best roast goose in all of Hong Kong. There are a lot of stories and drama that surrounds Yung Kee, that I don’t even begin to know all about. But anyway, the restaurant is overall very nice, like a pretty fancy Chinese Cantonese restaurant. The roast goose was absolutely out of this world, with skin that was so crispy and juicy, and a nice blend of salty and sweet in the sauce. Yung Kee is an amazing restaurant in Hong Kong for fantastic roast duck. The chicken and the other dishes we tried were also excellent. Total price - 654.50 HKD ($84.33)
17:29 Four Seasons Claypot Rice (Yau Ma Tei) - To be honest, my wife Ying and I were pretty tired and exhausted from the day, but we decided to head over to Yau Ma Tei for a quick local Hong Kong dinner and to walk around the Temple Street Night Market. Since we were both quite full from lunch, we only ordered a couple dishes including a claypot rice with chicken and mushrooms, and a plate of morning glory with fermented bean sauce on the top. It was a great dinner on this Hong Kong food drink. Total price - 71 HKD ($9.15)
23:12 Temple Street Night Market - Temple Street Night Market is one of the old Hong Kong night markets. There’s not a lot to see or do, but it’s a nice place to browse around at night.
Day 35 in Hong Kong was a wonderful day of delicious Hong Kong food and attraction!
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Thank you to Star Alliance and their Round The World tickets ( for sponsoring my business class flights.
Thank you to JW Marriott Hong Kong for sponsoring my hotel stay.
I personally paid for all food and attractions in this video, and I decided what to do and where to eat.
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Wild Goose Recipe (Juicy and Tender)
This Wild Goose Recipe is juicy and tender, perfect for a winter meal!
Looking for a delicious and hearty winter meal? Look no further than this Wild Goose Recipe! This dish is perfect for any occasion and will please everyone in your family. With its juicy and tender textures, this recipe will warm you up from the inside out!
Ingredients
1 Goose or Large Duck, or 2 small ducks
12 cups of water
1 Cup of Kosher Salt
2 Cups of Sugar
2 tbsp of coriander seed
2 tbsp of fennel seed
2 tbsp of Black pepper (whole)
1 tbsp of Cardamom
4 Star anise
1 Cinamon Stick
4-5 Cloves
4-5 Bay leaves
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How to make Martinigansl (roasted goose recipe) | Traditional, but not
Roasted goose is traditionally eaten in Austria around Saint Martins day on the 11.11. and is called Martinigansl. Since it can be hard to find a table at a restaurant which serves this dish, we tried our own recipe and like to share it with you.
We also made stuffing, potato dumplings, braised red cabbage, honey chestnuts and a sauce.
Recipe link:
Goose meat: