Re: Christmas Goose

"Nunya Bidnits" <stillnunyabidnits@xxxxxxxxxx> wrote:
I've invited the GFs family for Christmas Night dinner.

Anybody got any recipes or tips for goose?

I seem to recall from my last experience with it years ago that its
pretty greasy but that's literally all I remember.

Marty, I've made this several times. It's really good and all my Thai girls
liked it, too! Goose is probably twice as big, so you'd have to double up
on the apples and prunes. If you or the GF's family aren't happy with it,
mail it to me.

Danish Roast Duck

Ingredients:

1 Duck (cleaned about 2 - 2 1/2 kg, 4-5 pounds)
salt, pepper
2-3 apples
100 gr/4 oz prunes
water, thickener

Procedure:

Peel apples and slice into boats.

Rub the duck inside and outside with coarse salt and pepper.

Fill the duck with apple pieces and prunes. Close it up.

Place a grill over the roasting pan. Place the duck on the grill, breast
faced up. Grill 20 minutes at 225 C/440 F.

Remove the fat from the pan and pour in some water.
Adjust the heat to 170 C / 340 F and smoke it the remaining 1½-2 hours with
apple chunks or plum for smoke. "Drip" it a few times (pour some water over
it).

Use the stock in the pan for gravy:

Remove the floating fat and thicken the stock with flour shaken with
water or milk or cornstarch dissolved in cold water, add browning, salt,
and pepper to taste. Boil at least 2 minutes while stirring.

Serve with white potatoes or sugar browned potatoes (melted sugar and
butter on a hot pan; heat and turn the boiled potatoes in it), the
apple-prunes, and pickled red cabbage.

Red wine: Rioja Reserva, e.g. Conde de Valdemar or Viña Tondonia.

Refrigerate the duck fat (schmaltz) and smear it on yer toast!

Have yerself a Very Merry Christmas!

--
Nick. Support severely wounded and disabled Veterans and their families!
I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~
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