When's the last time you had a good, smoked goose? Every once in a while, it's nice to try something new or live on the fancier side of things. After all, everybody deserves a treat now and then.
Goose breast is something that I tasted at a BBQ taster event about a month previously. This was done very plainly but tasted great…. I thought that I would try something a little different In Israel it is very easy to buy small frozen goose breast from any supermarket — no matter how small Without further ado — on to the recipe.
This marinated smoked goose breast recipe, rich in soy sauce and sweet molasses is an absolute delight and with supremely lean meat, goose is a healthy option too. Before the successful intense lobbying by the National Turkey Growers Association to make Turkey our Christmas meal, the traditional bird was goose but hey, why wait for Xmas? You can no doubt see from the picture above that goose meat is nothing like that of either chicken or turkey.
By Scott Leysath — thesportingchef. When it comes to cooking waterfowl, many folks are partial to grilling. It just seems natural that those of us who choose to spend our free time outdoors would also prefer the simplicity of open-flame cooking.
Recipe by: Melissa. See the easy way to make gorgeous roast goose for Christmas dinner! This is excellent.
Grilling goose can risk the meat drying out. Grilling goose sous vide provides the most tender meat and crispy crust. Thanks to Otto's crucial tips for sous vide and grilling the perfect crust, you can enjoy a tender and delicious goose recipe from the O.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little — this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross.
Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. The most popular strain of commercial goose is the Legarth, a white-feathered bird with a high meat-to-bone ratio.