Slow Cooked Goose Food

SLOW COOKED GOOSE

Steps:

• Mix celery, carrots, cream of celery soup, cream of chicken soup, cream of mushroom soup, mushrooms, sage, rosemary, and thyme in a bowl.
• Put goose pieces in a slow cooker. Pour soup and vegetable mixture over the goose.
• Cook on High until goose is tender, 6 to 8 hours.

SLOW-COOKED GOOSE

Steps:

• In a large shallow dish, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder. Add goose; turn to coat. Refrigerate for 4 hours or overnight., Drain goose, discarding marinade. Place flour in another large shallow dish; add goose in batches and turn to coat. In a large skillet over medium heat, brown goose in butter on all sides. , Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes, noodles or rice.

SLOW COOKER GOOSE

Steps:

• Combine goose and onions in a slow cooker. Pour enough water into the slow cooker to cover.
• Cook on Low until goose meat is tender enough to shred easily with a pair of forks, 8 to 10 hours.

SLOW-COOKED GOOSE WITH CRANBERRY SALSA

Steps:

• Take the goose out of the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until aromatic. Use a pestle and mortar (or spice grinder) to grind to a fine powder. Mix in the crumbled stock cubes, orange zest, 1 tsp salt and cinnamon.
• Lay the goose in a high-sided roasting tin, score the skin all over with a sharp knife and rub in the spice mix, making sure you press into all the cut marks. Loosely cover the tin with foil and roast for 2 hrs, then remove the foil and roast for a further 2 hrs. Once cooked, rest for at least 20 mins, loosely covered with foil. Reserving the fat to roast your cabbage (see goes well with).
• While the goose cooks, make the salsa. Fry the onions in the oil over a medium heat for 10-15 mins until golden brown. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients and keep in a warm place to allow the flavours to infuse. Carve the goose and serve with the salsa.

SLOW ROAST GOOSE WITH BLACK CURRANT SAUCE

Steps:

• Adjust oven rack to the lower third. Preheat oven to 120°C (250°F). Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack.
• Prepare a plate. Transfer the neck and giblets from the goose cavity to the plate, and save for making stock later. Use a pair of poultry shears to trim the neck skin. Do not trim any skin from the bottom of the goose, because it will keep the meat moist during roasting.
• Place goose on a working surface or cutting board. Use a toothpick to prick the goose skin on the breast and the thigh without piercing the meat, as many times as possible or at least about 1/3 inch (1 cm) apart. Note, the thickness of goose skin is not consistent, so start slow and do not prick too deep. If the skin is too tough to prick through, let the goose rest at room temperature for 30 minutes, or use your hands to massage the skin to loosen it up.
• Rub both sides and the inside of the goose with a generous amount of sea salt.
• Stuff citrus inside the goose, using as many fruits as you can. Use a few toothpicks to seal the bottom of the goose, to secure the fruits inside. Place goose onto the V-rack, breast side up.
• Bake until the skin turns golden brown, 8 to 10 hours. You do not need to flip the goose or monitor the process.
• If you're going to serve the goose immediately, turn up the heat to 260°C (500°F) to brown the goose for another 5 to 10 minutes.
• If you're going to serve the goose later, remove the goose from the oven. Place the goose in a cool place, loosely covered with aluminum foil, if you're going to serve it the same day. Alternatively, you could let the goose rest for 30 minutes, then carve it into breast and leg pieces. Use aluminum foil to wrap the pieces, seal them in Ziplock bags, and store them in the fridge for up to 3 days.
• Reheat goose
• Thirty minutes before serving, heat oven to 200°C (400°F). Roast the whole goose for 30 minutes, or until the skin turns dark brown and crispy. If you have carved the goose, spread the pieces on an aluminum-foil-lined baking sheet, and bake until the skin turns crispy, 15 minutes or so.
• Fruit sauce
• While resting (or reheating) the goose, cook the fruit sauce. Dissolve potato starch in a few tablespoons of the sparkling wine.
• Heat the rest of the sparking wine with the ginger powder in a small saucepan until bringing to a simmer. Turn to medium low heat and let simmer for 10 minutes so that the alcohol evaporates. Add the black currant jam and a pinch of salt. Stir and mix so that the jam incorporates with the wine. When the liquid comes to a simmer, taste it and adjust the flavor by adding more wine or jam.
• Stir the cornstarch slurry again so that the starch fully dissolves. Slowly pour half of the slurry into the sauce, stirring at the same time. Continue adding more slurry to get the sauce to the desired thickness.
• Serve
• Remove the goose from the oven and let it rest for 15 to 30 minutes for an un-carved goose. You don't need to rest it if you've already carved the goose. Do NOT cover the goose with foil. The stuffing will keep the meat hot.
• Transfer the goose onto a large cutting board, carve, then slice the breast meat into bite-size pieces.
• Serve the goose hot with the fruit sauce on the side.

SLOW ROAST DUCK

Steps:

• Set your oven to 325°F. Using a needle or a sharp knife point, prick the skin of the duck all over -- but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
• Rub the cut lemon all over the duck and stick it inside the cavity. Liberally salt the bird; use a little more salt than you think you need. Stuff the duck with the herbs. Let the bird sit out for about 30 minutes to come to room temperature, while the oven heats up.
• When you are ready to roast, put the duck in an iron frying pan or other ovenproof pan and surround it with root vegetables. Set the pan in the oven. Small ducks (wood ducks, wigeon, teal, ruddies, etc.) only need 40 minutes in the oven. If you are roasting mallards or a typical, store-bought Pekin duck, you will want to increase the roasting time to 90 minutes. A goose may take as long as 2 hours. After the allotted time, take the pan out of the oven and set the ducks on a cutting board to rest. Spoon any fat that has accumulated over the vegetables and salt them well. If the veggies are ready to eat, remove them. If there is a lot of excess fat, spoon it off.
• Now increase the heat to 450°F. When the oven hits this temperature, return the birds to the oven and roast them for up to 30 more minutes, or until the skin is crisp. The reason you take the bird out of the oven is because a) the resting time helps redistribute the juices in the bird midstream, and b) you are crisping skin without totally overcooking the duck by only returning it to the oven when it is hot.
• Remove from oven and let the birds rest. Small ducks need 5 minutes resting time, large ducks 10 minutes, geese 15.