Goose-- where to get, how to cook?
My brother and sister-in-law just called with the news-- they want to cook a goose for Xmas Eve. They want to know if we, what with being in NYC and all, can get it and bring it out to the boonies in MA.
Any ideas where to get?
Also, wondering if anyone has any experiences, things we should watch out for, tips...?
Very little meat available on a goose. Lots of grease generated too. Here in Tampa, FL our local food markets carry them at a cost of about $40.00 each. To me, they're not at all what they've been billed-up to be. As far as cooking; we go at 350 with about 20 minutes allocated per pound.
I love goose -- prefer it to turkey. The meat is all dark. Yes, there is a lot of fat on a goose. It should be saved to cook with like they do in southwest France.
The best experience I ever had in preparing a goose was when I poached it very slowly at low heat, then removed it from the poaching liquid and browned it for a few minutes in a hot (400 degree at least) oven. The recipe I used was from the D'Artagnan Game Cook Book. (By the way, I would leave out the mushrooms). I've seen the book lately on remainer tables.
You can skim off the goose fat from the poaching liquid (there will be a lot) and save it for cooking. Use the defatted liquid as a base for your sauce (gravy). This method of cooking prevents greasy meat and filling your kitchen with smoke.
It was one of the most delicious meals I've ever had.
1 box prunes
4-6 tart apples
salt & pepper
Soak the prune in boiling water or brandy.
Wash the goose well and pull out all interior fat. Season cavity and stuff the goose with a mixture of the sliced, peeled apples and the drained prunes; sew closed at both ends. Prick the skin throughout the fattiest regions, but not into the flesh.
Place the goose face down on a rack in a heavy roasting pan. Pour about 2 cups of boiling water into the pan and place it in a 335 oven.
After an hour, drain the liquid from the pan (but save it for cooking fat). Pour 2 more cups of boiling, lightly salted water over the bird and return it to the oven, still breast down.
After another hour, drain as before (again reserving the fat/water mixture, which you can chill to separate), flip the bird, and baste with a cup of good white wine.
From now on, baste about every half hour with more white wine, trying to keep a balance of liquid under the bird as it browns and the skin crisps (prick skin again if you feel its necessary). The skin outside will turn very dark brown (cover if it seems too far gone) but even the breast meat should stay soft and velvety. Total time will be 4-4 1/2 hours, which seems long but is not too long.
When the bird is done (the joints have loosened and flesh has begun to pull back on the legs), let it rest on a warm platter. Add any brown bits from the reserved liquid and any mixture of wine or stock or brandy, along with a flour slurry. The prunes and apples add considerable flavor.
We have it with braised red cabbage (using some of the goose fat, red wine, etc.) and riced potatoes.
When we feel evil, we take the goose cavity fat and pork fat, cut it into lardons, and render it out with a little water. Then add the reserved goose fat, some finely chopped onion and apple and fresh thyme, let it turn golden and cool in jars in the refrigerator. Spread thinly on good bread (especially a dark rye) and sprinkle with good salt.
I also recommend a hash of leftover meat, fried potatoes and onions and the fruit, with any surviving skin recrisped and placed on top.