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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
Perfect Spiced Roast Goose | How to cook goose in a wood burning oven
Hello friends, today I will show you a recipe for cooking a juicy goose in a wood-fired oven. I wish you a pleasant viewing????????????
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Traditional Roast Goose from the Woodfired Oven
If you fancy a change from the traditional Christmas turkey, how about a roast goose from the woodfired oven? Succulent meat, crispy skin and plenty of goose fat for roasting your potatoes.
Do check out this video to see how David cooks our goose in the Bushman Santorini Oven and leave us a thumbs up if you like what we're doing.
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Happy cooking and happy Christmas
David and Holly
Manna from Devon Woodfired Cooking School
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Wood Fire Spit Roasted Goose
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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!
Disclaimer and Thank You:
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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Goose Fat Roast Potatoes
These Goose Fat Roast Potatoes are seriously crunchy on the outside & light and fluffy on the inside. Follow these foolproof tips for perfect roast potatoes! Chris x
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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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????RECIPE:
➡️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.