Goose Breast recipes?
- Thread starter MAH
- Start date
Slice open make a pocket load them with Stilton cheese wrap with either belly park or bacon and slow roast. Enjoy.
Call me a heathen, I always just breast them and make burgers with a third 20% pork mince and cajun seasoning. Now you've gone to all that trouble, I'd pan fry in butter with plenty of salt, put the skillet in the oven for 10mins on fan 170, remove and leave to rest for ten mins whilst you reduce a glass of red in the skillet. Serve finely sliced with riced potatoes, cavolo Nero and chantenay carrots. Decent glass of syrah from a country of your choice.
TringSaint
Well-Known Member
Pan fried with a morello cherry sauce!!
Posts 2,3,4,5 & 7, not unless you are certain it's a young bird, by young I mean 3 yrs or less. Post 6 is the sensible option so as not to be bitterly disappointed ! As 'Kalahari' mentions, cooked slowly (ideally in a slow-cooker) after being cubed is best. I shot two Greylags yesterday morning, both older birds and they are to be cubed, marinated in a 'jalfrezi' for a day then into the slow-cooker with an assortment of seasonal veg on 'high' for 4hrs then 'low' for the remainder.
Incidentally, most wildfowlers I know 'gift' the old geese they shoot....!
Incidentally, most wildfowlers I know 'gift' the old geese they shoot....!
TringSaint
Well-Known Member
I have shot greylags and have pan fried the breasts and served as suggested and was fine, but agree than an old bird might be better slow roasted or even turned into confit de l’oie!
Lean breast meat from either goose or duck. Diced and cooked with diced lamb kidney as in duck/goose and kidney pie. It's a rib sticker.
enfieldspares
Well-Known Member
I've a Canada Goose recipe if it helps from when I used to shoot them over my pond? Remove the breasts and obtain the following addition elements, tomatoes, purple sprouting broccoli, small potatoes, rump steak. Season the breast meat and the steak, Put the breast meat to one side. Cook the potatoes and over them use the steam to cook the broccoli. Fry the tomatoes and the steak according to taste...rare, medium, well done. Assemble broccoli, potatoes, tomatoes and steak on a plate. Serve. Throw goose breast in bin.
Phil fox man
Well-Known Member
when I cook goose it's either cubed and slow cooked for stews or pies or minced for sausages or burgers.
if I ever flash fry the breasts I always have some backup meat ready in the fridge.
phil.
if I ever flash fry the breasts I always have some backup meat ready in the fridge.
phil.
Rake Aboot
Well-Known Member
Cook it like you would a beef roast
They make an awesome Sunday roast dinner
They make an awesome Sunday roast dinner
A friend of mike ran a small restaurant, and his method with Canada Goose breasts was to slather them in Apricot Jam and put in the fridge for a week.
Then Pan Fry, 4 mins per side, slice thinly and serve. I know you can't sell geese, but he claimed exemption, as some of his guests stayed overnight, !
Then Pan Fry, 4 mins per side, slice thinly and serve. I know you can't sell geese, but he claimed exemption, as some of his guests stayed overnight, !
John Gryphon
Well-Known Member
Cut neck off at base, cut head off, roll neck skin down like a stocking. Mince goose meat and 25% pork together. Skewer one end of neck 'sock' then force the mince with additives of choice into the tube (onions etc) then skewer the other end when full. Fry gently and then turn heat up until the skin is crispy.
Can do same with duck neck skins..bliss.
Can do same with duck neck skins..bliss.
deerstalker.308
Well-Known Member
Surprised there’s been no mention of recipes involving house bricks and a hole in the garden? That was the routine response to this question as far as I was aware?
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