Roast goose with Christmas spices, black cherry gravy, goose-fat roast potatoes and mustard greens
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***RECIPE, SERVES 6-8***
1 10-12 lb (4.5-5.5 kg) goose
3 lb (1.36 kg) small waxy potatoes, skin on
1 lb (454g) mustard greens, washed and chopped
1 quart (946mL) black cherry juice
1 quart (946mL) chicken stock
1 bunch fresh sage
flour
Christmassy spices (I used ground cinnamon, ginger, nutmeg and cloves)
dried chili flakes (or any dried spicy chili product, like cayenne)
salt
pepper
Put the goose in a deep roasting tray. Take everything out of the cavity — chunks of fat, the neck, any giblets — and lay it around the goose on the tray. Use a sharp knife to score a diamond pattern over the goose's entire skin and fat layer. Season all sides heavily with the Christmas spices and salt, and be sure to rub the spices into the scored skin.
Position the bird breast-side up in the pan, and put it in a cold oven. Turn the heat on 300ºF (150ºC).
While the bird is roasting, boil the potatoes until they're just fork-tender. Drain them and lay them out on a roasting tray or lipped baking sheet in a single layer.
Roast the goose until the internal temperature of the breast is a few degrees short of your desired doneness. If you want it pink, cook the breast to 135-140ºF (57-60ºC), which took me about 45 minutes, but be aware the USDA says cooking any poultry short of 165ºF (74ºC) entails some risk of foodborne illness.
Take the bird out of the oven and cut off both sides of the breast whole. Cover them and set them aside. Flip the goose around so that the thighs are facing up — you can stabilize the bird by letting its leg bones hang over the edge of the tray.
Ladle enough rendered goose fat onto the potatoes to thoroughly coat them and the bottom of their tray. Season the potatoes heavily with salt and pepper.
Put the bird and the potatoes in the oven, and turn the heat up to 400ºF (200ºC). Roast the bird until the thigh reads at least 175ºF (80ºC), which took me another 45 minutes. Take the goose and the potatoes out. Use a glass to crush each potato until you feel the skin pop open, and put them back in the oven.
Take the goose out of the roasting tray and put it aside to rest. Use a ladle to remove as much of the rendered fat from the tray as possible, while leaving behind all of the solids. Put the fat aside — you'll need it later, and whatever you don't use you can freeze.
Turn the burners under the roasting tray on medium heat, and stir enough flour into the remaining fat to make a loose paste. Fry it until it looks and smells brown, then gradually stir in the cherry juice, deglazing the pan as you go. Stir in enough chicken stock to give you the thickness you want, keeping in mind that the flour won't fully thicken the liquid until it boils. Season with salt, pepper and chili flakes to taste. Simmer the gravy for as long as you can to extract flavor from the solids, stirring every now and then to make sure nothing sticks and burns.
Check on the potatoes — when their bottoms are brown, flip each of them over and return them to the oven.
Cut the wings and leg quarters off the goose. Separate the legs from the thighs, and the drumettes from the wing tips. Feel around for any other bits of meat on the carcass you can tear off, then bag up the carcass and the wings tips for stock/soup and put them away.
Strain all the solids out of the gravy and throw them away. If the gravy is too thick, water it down a bit. Set it aside somewhere to keep warm.
When the potatoes are brown and crispy all over, toss them with fresh sage and set them aside somewhere to keep warm.
Right before you want to eat, heat a thick layer of goose fat over medium-high heat in your widest pan. Put the goose breasts in the pan, skin-side down, and fry them until the skin is crispy and the meat is re-heated. Take them out and do the same with the thighs, legs and drumettes. Take them out, then put in the mustard greens.
You'll probably need to wilt down some of the greens before you can add more in. Pouring a little water in the pan will help to get the greens cooking and deglaze the pan. Once all the greens are wilted, stir in salt and pepper to taste. Set the greens aside somewhere to keep warm.
Carve your meat and eat! Merry Christmas (if you're into that)!
How one of New York’s Best Peking Ducks is Made — Prime Time
On this episode of Prime Time, the Meat Hook butcher Ben Turley and Brent Young visit Decoy in New York City, where chef Joe Ng shows them how to make Peking Duck.
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Peking Duck
Peking Duck, Easiest way ever!
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Ingredients
One whole duck
6 tbsp water
6 tbsp honey
4 tbsp Chinese five-spice powder
2 tbsp soy sauce
2 tbsp brown sugar
Salt
Black pepper
Prick the duck all over with a small knife or fork. Sprinkle the duck with salt and pepper. In a small bowl, mix together the honey, water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat for few times. Refrigerate overnight. Stuff with oranges. Bake the duck at 350F for 45 minutes, then baste with glaze and flip the duck. Bake another 45 min, baste and flip again. Make final bake at 400F for 15 minutes. Let it rest for 10-15 minutes.
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Braised Lamb & Carrot Recipe Chinese Style
Braised Lamb & Carrot Recipe Chinese Style
Welcome to Xiao's Kitchen - A cooking channel dedicated to creating some of the world's best Asian dishes
Ingredients:
500g Lamb Ribs
200g Carrots
2 Spring Onions
10g Ginger
4 Dried Red Chillies
1 Tsp Sichuan Peppercorns
2 Bay Leaves
1 Cardamon (Black)
1 Star Anise
2 inch Cinamon Stick
20g Dried Orange Peel
2 Tbsp Chilli Bean Sauce
1 Tbsp Chicken Powder
2 Tbsp Cooking Wine
Salt to Taste
Method:
Thinly slice the ginger and roughly chop the spring onions
Cut carrots into bite size pieces
Chop lamb ribs into about 1 inch in length
Heat 2 Tbsp of oil in a wok
Add the ginger, chillies, peppercorns, cardamon, star anise, cinamon stick, bay leaves and orange peel.
Stir fry for a few seconds
Add spicy bean sauce and stir for a few seconds
Add the lamb ribs and stir fry for 2 minutes
Add the cooking wine and stir fry for a minute
Add 500ml of water, ensure the water level just covers the meat, then bring to the boil
Turn the heat to medium low, cover and cook for 30 minutes
Add carrots, salt and cook for a further 10 minutes until the meat is tender
Stir in the chicken powder, turn heat to high to reduce liquid
Remove any spicies
Add the spring onion, stir and serve.
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Masterchef John Zhang shares EASY Beef Stir Fry recipes that're full of flavor and loaded with tender and juicy beef. Get the recipes NOW ???? ????
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Tips for Tender and Juicy Beef Stir Fry
- Choose a cut of steak such as flank steak or better.
- Slice Against The Grain. Inspect the steak and look for long muscle fibers. Cut Thin Slices.
- Marinate with egg and cornstarch
Stir-fried Beef with Oyster Sauce
Oyster sauce is a rich sauce made from boiled oysters and seasonings. Despite the name, oyster sauce doesn't have a fishy taste at all (boiling the oysters takes care of that). This rich savory sauce is often used in meat and vegetable dishes and is an important ingredient in Cantonese cooking. Yes, chef John uses this ingredient very often.
Beef and Pickled Cabbage Stir Fry
Chinese-style pickled cabbage is an excellent appetizer and side dish to complement any meal. When combined with marinated beef in stir fry, it adds an unique sweet, sour and refreshing taste that wakes up your taste buds.
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Beijing Contrasts - Martin Yan's China (Episode 19)
Martin starts at the Great Wall of China and then feasts in a traditional Mongolian yurt, located in the heart of Beijing. Then it’s classic Peking Duck followed by a visit to a modern, upscale restaurant featuring the best Chinese cuisine. Recipes: New Beijing Lamb with Two Dipping Sauces, Lucky Duck with Daikon Salad
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In Martin Yan's China, Chef Yan devotes half of the show to exploring China and everything it has to offer and the other half to the kitchen. Chef Yan visits Beijing, the home of Mandarin cuisine; Chongqing, home of Sichuan cuisine; Guangzhou, home of Cantonese cuisine; Shanghai, Xian and many more.
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