16809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F33956%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=76&u_java=true" />
Ingredients
1
each
goose, 10 to 12 pounds either frozen and thawed or fresh
Directions:
The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!
A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.
When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in '94 that seemed to be well liked.
The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water.
Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, and saut
Christmas dinner inspiration: German goose with potato dumplings
What do Germans eat for Christmas? While many eat potato salad with sausages on Christma's Eve, goose with potato dumplings and red cabbage is an absolute classic on the 1st or 2nd holiday. Here's how it's done.
#christmasfood #goose #shorts
------------------------------------------------------------------------------------
Subscribe to DW Food:
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How to Stuff and Roast a Goose
At one time goose was THE thing to have for Christmas dinner. In this video I clean and prepare a shop-bought goose, make a Rosemary & Mushroom Stuffing, and roast the goose. You can usually get geese in the butchers up until New Year so if you didn't have one for Christmas, there may still be time... Recipe at: FACEBOOK:
TWITTER:
How to Roast a Goose
If you're fed up of bland, flavourless turkey for Christmas or Thanksgiving, try a goose. Goose has a lot more flavour than turkey. Geese tend to be quite fatty, but if you follow this recipe, you can extract the fat - and there is nothing better than goose fat for roasting potatoes in - and still have crispy skin and tender meat. By the way, the goose used in this video is one that I plucked and cleaned myself - here's a video on how to do that if you or your friends are into hunting:
And here's the writeen / printable recipe:
SUBSCRIBE TO KEEFCOOKS:
MY MERCHANDISE PAGE:
MY DONATIONS PAGE:
MY PATREON PAGE:
MY OTHER CHANNEL, PLANET KEEF:
KEEFCOOKS on FACEBOOK:
KEEFCOOKS on TWITTER:
KEEFCOOKS on INSTAGRAM:
KEEFCOOKS on PINTEREST:
Traditional Roast Goose from the Woodfired Oven
If you fancy a change from the traditional Christmas turkey, how about a roast goose from the woodfired oven? Succulent meat, crispy skin and plenty of goose fat for roasting your potatoes.
Do check out this video to see how David cooks our goose in the Bushman Santorini Oven and leave us a thumbs up if you like what we're doing.
We also have plenty more Woodfired Christmas ideas on our playlist here -
If you have any questions or comments, just leave them below and we'll get back to you.
Happy cooking and happy Christmas
David and Holly
Manna from Devon Woodfired Cooking School
Manna from Devon On Social Media - join us!
Wild Cooking | Best way to prepare Duck & Goose!
Does your duck or goose taste as good as a nice steak? Find out on this video how Joel prepares his duck and goose to be great!
Anova Sous Vide Stick:
Get Surviving Duck Season MERCH!!
T-Shirts and Hoodies available today!
Strickland (@mrproducersir) is a lifelong waterfowler, duck hunting guide, chef, and producer/director in the film and television industry.
Thanks for checking out this video! If you enjoyed it, please give us a like and subscribe to this channel. Surviving Duck Season is a first of its kind waterfowling YouTube Channel. Our team is comprised of individuals from across the country who hunt every day of duck season. The waterfowler's lifestyle is more than just duck hunting, and on our channel we have lots of different types of content: Duck and goose hunting videos, cooking, DIY projects, reviews and suggestions on products and gear, and of course lots of tips and tactics. Every week of the year we drop at least one piece of content, so you will always have great waterfowling content to watch, at any time of the year!
Please check us out on instagram and facebook too!
#HowToCookDuck #DuckHunting #SurvivingDuckSeason
Incredible Crispy Roast Goose and Claypot Rice in Hong Kong — HK Travel Food Guide!
►Hong Kong Travel Guide for Food Lovers:
►Hong Kong guide on Amazon:
►Subscribe to my videos:
On Day 36 of our Round The World Trip for Food with Star Alliance, it was a rainy day in Hong Kong. We started off with some local dim sum, then had incredible roast goose and finished the night with claypot rice.
1:03 Breakfast dim sum at Sam Hui Yat - Thanks to for recommending this restaurant to me. Sam Hui Yat is a Hong Kong neighborhood dim sum restaurant that’s nothing fancy at all, but serves just good tasting, everyday dim sum and yum cha. It’s just a neighborhood hangout, and it’s the type of place I absolutely love. We had a mix of different dim sum, all of which sit at the front of the restaurant slowly steaming and keeping hot until they are ordered and eaten. Everything was good but the lo mai gai, glutinous rice steamed in a lotus leaf was one of my personal favorites. Total price - 102 HKD ($13.15)
7:32 Yung Kee Roast Goose - For lunch we headed to the legendary Yung Kee restaurant in Hong Kong, known for serving some of the best roast goose in all of Hong Kong. There are a lot of stories and drama that surrounds Yung Kee, that I don’t even begin to know all about. But anyway, the restaurant is overall very nice, like a pretty fancy Chinese Cantonese restaurant. The roast goose was absolutely out of this world, with skin that was so crispy and juicy, and a nice blend of salty and sweet in the sauce. Yung Kee is an amazing restaurant in Hong Kong for fantastic roast duck. The chicken and the other dishes we tried were also excellent. Total price - 654.50 HKD ($84.33)
17:29 Four Seasons Claypot Rice (Yau Ma Tei) - To be honest, my wife Ying and I were pretty tired and exhausted from the day, but we decided to head over to Yau Ma Tei for a quick local Hong Kong dinner and to walk around the Temple Street Night Market. Since we were both quite full from lunch, we only ordered a couple dishes including a claypot rice with chicken and mushrooms, and a plate of morning glory with fermented bean sauce on the top. It was a great dinner on this Hong Kong food drink. Total price - 71 HKD ($9.15)
23:12 Temple Street Night Market - Temple Street Night Market is one of the old Hong Kong night markets. There’s not a lot to see or do, but it’s a nice place to browse around at night.
Day 35 in Hong Kong was a wonderful day of delicious Hong Kong food and attraction!
Disclaimer and Thank You:
Thank you to Star Alliance and their Round The World tickets ( for sponsoring my business class flights.
Thank you to JW Marriott Hong Kong for sponsoring my hotel stay.
I personally paid for all food and attractions in this video, and I decided what to do and where to eat.
--
GEAR I USE:
Main camera I use:
Main lens:
Microphone:
Gorillapod:
*These are Amazon affiliate links
MY WEBSITES:
Migrationology.com:
Get e-mail updates:
SOCIAL MEDIA:
Snapchat: @migrationology
Instagram:
Facebook:
SUPPORT MY WIFE AND I:
Donate:
T-shirts:
--
Check out my Hong Kong Travel Guide for Food Lovers: