PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
ROAST GOOSE WITH ORANGES AND MADEIRA
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Categories Poultry Roast Christmas Orange Goose Fortified Wine Winter Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- To make the goose:
- Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
- Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
- Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
- Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
- Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
- To make the shallots:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
- Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.
ROAST GOOSE WITH APPLES
When I was reading about holiday food traditions around the world, this one sounded so good to me: Russian Roast Goose with Apples. I personally never had roast goose over the holidays, although I hear about it everywhere! In Russia, a roast goose with apples is like a Thanksgiving turkey with stuffing. Roasting a goose is not the same as roasting a chicken or a turkey; It's skin is very thick and fatty, so it requires a few extra steps to prepare for roasting compared to other birds. It is simple, though, and well worth it! Enjoy this holiday classic!
Provided by Sommer Clary
Categories Goose
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- If your goose is frozen, place in the refrigerator 24-48 hours before roasting to thoroughly defrost. Remove the goose from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 400 degrees. Remove the neck and giblets, rinse goose thoroughly with cold running water, and pat dry with paper towels. Trim as much of the access fat as possible from the opening of the cavity.
- With the point of a sharp knife, prick the skin all over the goose, making sure not to pierce the flesh at all. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert the garlic, apple, onion, shallots, thyme, sage and bay leaf. Tie the legs together with a piece of kitchen twine. Sprinkle the outside of the goose with salt and pepper, and place in a shallow roasting pan (breast side up). Carefully pour the water into the pan (this will prevent the grease that drips into the pan from burning).
- Roast the goose in the oven until it turns a golden brown, about one hour. Every 30 minutes or so, use a baster to remove the grease from the pan. After 1 hour of roasting, reduce the heat to 325 degrees . Roast until the goose is very well browned all over and an instant read thermometer inserted into a breast (not touching the bone) reads 180 degrees (about 1 hour after reducing the heat).
- Remove the goose from the oven and place on a platter. Allow it to rest for 15-20 minutes before serving. Dress with apples and herbs, if desired.
ROAST GOOSE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
- Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
- Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
- Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
ROAST GOOSE
I just ordered a goose for Christmas. This is one of the recipes I'm considering making. I got this off another site, and altered it very slightly. I haven't made it so prep times, which include resting the goose, are just a guess!
Provided by JustJanS
Categories Goose
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the oven rack in lowest position, and preheat your oven to 425f.
- Trim and discard any excess fat around the goose's neck and cavity.
- Rinse the bird with cool water.
- Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
- Place the garlic, onion and lemon halves in the cavity.
- Tie the legs together to close the cavity.
- Season the bird with the salt and pepper and place breast up in a roasting pan.
- Place the neck next to the goose.
- Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
- This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
- Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
- Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
- Discard the neck.
- Pour off any further excess fat, and place the pan on a burner over medium heat.
- Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
- Add the broth, and reduce to a thinish gravy consistency.
- Add the prunes, cook for 5 minutes, or until the fruit has plumped up.
- Check for seasonings and serve with the goose meat.
- Discard the cavity filling.
Nutrition Facts : Calories 1319.6, Fat 83.5, SaturatedFat 26.1, Cholesterol 343, Sodium 890.3, Carbohydrate 27, Fiber 3.2, Sugar 12.2, Protein 99.9
BAKED GOOSE BREAST RECIPE - (4.3/5)
Provided by gnikylime
Number Of Ingredients 18
Steps:
- Take goose breast out of the refrigerator and let warm to room temperature. Pat the breasts dry with paper towels. If you are working with a domesticated goose or a very fat duck, use a sharp knife to score the skin (but not the meat) in a crosshatch pattern, making the slashes about 1 inch across. This helps the fat render and will give you a crispier skin. Do not score the skin of a wild goose unless it is very fatty. Preheat oven to 325F/163C. To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Rub the goose all over with a little olive oil and half of the spice mix, making sure you get into all the nooks and crannies. (Reserve the remaining half for the red cabbage.) Grease a baking dish large enough to hold all of the goose with olive oil. Line the bottom of the dish with the onion, carrot, and celery disks. Distribute the herbs and mandarin pieces on top of the onions. Place the goose breasts on the top of everything else. Check after 40 minutes and continue checking every 5 minutes. When the breast hits 160F/71C internal temperature, remove from the oven. Let it rest for at least 45 minutes. Take a big frying pan and put in about a tablespoon of that goose fat. Put it over medium-high heat. Once the pan is hot, cook the goose breast skin-down for 2 - 4 minutes to get a nice brown on the skin. Reserve the remaining rendered fat for future use.
PAN-ROASTED GOOSE BREAST
Steps:
- 1. Clean and dry the goose breast. Scorch the skin with intersecting lines; this allows the excessive fats to leak out.Turn your stove on high heat and drizzle good olive oil in the searing hot pan. Generously season both side of the breast with salt and pepper. Then sear each side of the breast for 4 minutes. 2. After place the pan in a preheated oven 375 F for 15 minutes so the breast can be fully cooked.
More about "pan roasted goose breast food"
A NORDIC SNOW GOOSE RECIPE - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
4.7/5 (3)Total Time 1 hr 45 minsCategory Main CourseCalories 722 per serving
- Start by making the spaetzle, which can be made up to a day ahead. Mix all the ingredients together in a large bowl; it should look like really thick pancake batter, not a dough. Set a large pot of salted water to a boil. By the time the water boils, the batter will be ready. I use a spaetzle maker to make my spaetzle, but you could use a colander with large holes, too. Get a bowl of ice water ready, and a cookie sheet with a little cooking oil in it.
- Load up the spaetzle maker with the batter and use the hopper to make the dumplings. Let them boil for 1 minute after they rise to the surface. Move the dumplings to the ice water and let them cool off for a minute or three, then move them to the cookie sheet. Toss them with the oil so they don't all clump together. Set aside.
- While you are waiting for the spaetzle water to boil, heat the oven to 375°Toss the radish wedges in the melted duck fat and salt well. Put them uncovered in an ovenproof pan and roast until they are soft and caramelized on the edges, about 45 minutes. Remove and set aside.
- When the radishes have about 15 minutes to go -- or you can just wait until they are done -- heat the duck fat for the goose in a large saute pan. Sear the goose breasts according to these directions, then let them rest on a cutting board, skin side up. Sprinkle the ground black trumpet mushrooms on the skin the moment you set them on the cutting board.
ROAST GOOSE BREAST WITH GRAVY RECIPE - ESTER KOCHT
From esterkocht.com
Cuisine European, GermanCategory Main CourseServings 12Total Time 3 hrs 40 mins
- Rub the meat with salt, freshly ground pepper and mugwort. We've used about 1 teaspoon salt per breast. Put the goose breasts on roasting pan with the skin side facing up. Scatter onions, carrots, celery root slices and whole apples in the pan around the goose breasts. Pour about 250 ml (1 cup) of water and 250 ml (1 cup) of apple juice into the pan. Put the roasting pan in a cold oven, turn it on and bake 1 hour @ 180°C (356 °F) with both up and low heat. After 1 hour scoop a little bit of the sauce and spread it on every goose breast and bake for 1 more hour. Next take a spoon and skim off most of the fat from the dripping/ juices from the goose. Scoop a little bit of the sauce once again and spread it on every goose breast and cook for 30 minutes. Now increase the temperature to 230 °C (446 °F) grill and roast the meat for about 40 minutes or until nicely golden brown. Keep a close eye on the goose breasts, so that they won't burn. Next transfer the goose breasts to a different roas
- The drippings that came out of the goose while roasting are the foundation to a perfect gravy. So now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the goose breasts and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. Pour the brownish-staffs sauce mixture into a saucepan or small pot and bring to a boil. Take a spoon and skim off most of the fat from the gravy and done. To serve, remove the the goose breasts from the bone with a sharp knife and cut the meat into slices. We've served with dumplings, sauteed brussels sprouts, red cabbage and sauerkraut but you could also serve it with bread dumpling or side of your choice.
STEAKHOUSE GOOSE | MEATEATER COOK
From themeateater.com
- Drizzle each breast with a small amount of oil or rub with butter. Place inside of a sealable bag with desired aromatics and herbs. I find that 2-3 snow goose breasts will fit inside of a gallon sized bag. Squeeze out as much air as possible or vacuum seal the bag.
- Preheat the container of water with the sous vide device according to the following temperatures: 125 degrees for very rare, 126-127 degrees for rare, 128-130 degrees for medium-rare, 131-132 degrees for medium.
- Once the water has heated, drop the bag of meat into the container. The cook time depends according to the thickness of the meat. The rule of thumb is 30 minutes per 1/2” thickness. However, because they contract slightly, I add 30 minutes of cook time. Cook for 1.5 hours if 1″, 2 hours if 1.5″ and 2.5 hours if 2″.
ROASTED GOOSE BREAST WITH WINTER VEGETABLES RECIPE | EAT ...
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ROAST GOOSE BREAST WITH APPLES AND RAISINS | RECIPE ...
From cuisinefiend.com
Cuisine BritishCategory Main CourseServings 2Total Time 40 mins
- Score the goose skin in a criss-cross pattern, making sure not to cut through the meat. Rub both sides with salt and pepper.
- First prepare the topping: melt the butter in a skillet and add the apples, raisins, spice and cinnamon. Cook covered over medium-high heat for 5 minutes.
- Add the red wine and let it cook off. Pour in the stock and turn down the heat. Let it simmer on medium heat, stirring occasionally until all the liquid is absorbed. Stir in the marmalade and keep warm.
- Place the goose skin side down in a cold frying pan and set it over medium heat. Let the fat render gently and the skin crispen for about 10 minutes. Preheat the oven to 240C/475F/gas 9 with the rack set at the lowest level.
ROASTED GOOSE WITH CRISPY SKIN RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category GooseServings 6Total Time 3 hrs 20 mins
- Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly. Generously season the goose inside and out with salt and pepper.
- Set the goose on a rack in a heavy roasting pan, breast side up. Add the neck, gizzard, heart and 4 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes. Remove from the heat and let cool. Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. Bring the goose to room temperature before roasting.
- Preheat the oven to 350°. In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water. Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture. Carefully turn the goose breast side down. Roast for about 30 minutes longer, basting occasionally. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. Turn off the oven and let it cool to 160°. Transfer the goose to a heatproof platter, breast side up. Return the goose to the oven and let it rest for 20 minutes.
- Pour off the fat in the roasting pan. Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use. Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom. Pour the juices into a small saucepan. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute. Season the jus with salt and pepper and strain it into a gravy boat. Carve the goose and pass the jus at the table.
ROASTED WILD GOOSE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory RoastServings 10Total Time 4 hrs 10 mins
- Place the cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using hands until a large ball of butter and fruit is formed.
- Stuff the ball of butter into the body cavity of the goose. Close the cavity and tie the drumsticks together with kitchen twine. Sew the cavity shut, if desired.
- Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay the goose on top, breast-side up.
ROAST GOOSE BREAST RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 6Category Main, DrinkAuthor Jeremy StrodeTotal Time 1 hr
- Remove the legs from the goose to use for goose confit. Remove the neck, wishbone and backbone of each carcass and reserve for goose gravy. You will be left with the goose breasts on the frame (see note).
- Heat a large steamer over a saucepan of boiling water, wrap each goose breast in a clean tea towel and tie at each end with string, then steam, covered, for 8 minutes (if your steamer isn't big enough do this in batches). Remove breasts from steamer, unwrap, place on a tray and refrigerate uncovered overnight for skin to dry.
- Preheat oven to 220C. Remove geese from fridge 45 minutes before roasting to bring to room temperature. Heat a large ovenproof non-stick or cast-iron frying pan over medium-high heat, brush goose skin with oil and sear skin-side down until browned (2-3 minutes). Place geese skin-side up, transfer pan to oven and roast until cooked to your liking (15 minutes for medium-rare). Remove and rest in a warm place (20 minutes).
- To serve, cut breasts from frames and return to oven to warm through (2 minutes). Discard frames or reserve for stock. Carve each breast diagonally into thin slices. Place on a warm platter, garnish with watercress and serve.
CRISPY PAN ROASTED WATERFOWL - PRIMALLY WILD
From primallywild.com
Estimated Reading Time 5 mins
- Soak the meat in cold water with about 1 Tbsp of salt added. This helps draw out some blood which improves taste. I'd recommend 12-24 hours for this.
- Rinse and pat dry, let them sit out at room temperature for about 20 minutes after sprinkling with the salt, pepper, and garlic powder
- The seasoning amounts aren't exact. Use more or less or maybe a different combination of seasoning if you please.
- Heat up 1/2 Tbsp of butter in a cast iron skillet on medium high heat and preheat your oven to 350 F.
HOW TO ROAST A GOOSE (CHRISTMAS GOOSE RECIPE) - SEEKING ...
From seekinggoodeats.com
4.3/5 (4)Total Time 2 hrs 21 minsCategory Main Dish RecipesCalories 320 per serving
- In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. Cover and refrigerate. Leave in brine for 24 to 48 hours.
- Preheat oven to 400 degrees F. Remove goose from brine and prick skin with fork (or score with knife). Set goose on a rack of a roasting pan. Pour apple cider vinegar evenly over the top of the goose and then pour water in the bottom of the pan. Generously season with salt and pepper. Stuff the inside of the goose with some of the apple slices, lemon, onion, and herbs. Do not overstuff. Place the remaining herbs, fruit, and onion underneath the goose in the bottom of the pan. Allow the goose to come to room temperature before placing in the oven.
- Roast at 425 degrees F for 15 min. Turn oven down to 350 and roast until goose reaches an internal temperature to 140 to 150 degrees F in the thickest part of the breast. Baste with juices periodically throughout roasting.
- Remove goose from the oven and tent with foil. Allow it to sit for at least 15 minutes before carving.
3 WAYS TO COOK GOOSE BREASTS - WIKIHOW
From wikihow.com
93% (12)Estimated Reading Time 8 minsCategory Poultry RecipesPublished 2019-03-29
- Pan-Roasted Goose Breasts Download Article Salt the goose breasts and bring them to room temperature. Remove 2 goose breasts from the refrigerator and sprinkle them with salt.
- Sweet and Savory Slow-Cooker Goose Breasts Download Article Cut the goose breasts into 1⁄2 inch (1.3 cm) thick slices. Remove 4 goose breasts from the refrigerator and put them on a cutting board.
- Grilled Goose Breasts with Bacon Download Article Combine rosemary, thyme, garlic, red wine, and olive oil in a bowl. To make an easy herb marinade, pull the leaves off of 1 sprig of fresh rosemary and 4 sprigs of fresh thyme.
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