Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Asian honey goose.


    Posts : 884
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Asian honey goose.

    Post  Admin on Tue Aug 31, 2010 3:52 pm

    Asian Honey Goose recipe

    1 whole goose.
    1 lemon.
    4 cups of water.
    3 tablespoons of honey.
    3 tablespoons of dark soy sauce.
    2/3 cup of rice wine or dry sherry.

    If the goose is frozen thaw it thoroughly.

    Rinse the goose well and dry completely.

    Insert a meat hook near the neck.

    Using a sharp knife, cut the lemon into -inch slices, leaving the rind on.

    In a large pot, combine the lemon slices with the rest of the ingredients (other than the goose) and bring the mixture to a boil.

    Turn the heat to low and simmer for about 20 minutes.

    Using a large spoon, pour the mixture over the goose several times, until all of the skin is completely coated.

    Hang the goose to dry for about 4 hours.

    Once dried, the surface of the skin will feel like parchment.

    Preheat your oven to 475F (230C).

    Meanwhile, place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the roasting pan.

    Put the goose into the oven and roast for 15 minutes.

    Reduce the oven temperature to 350F (175C) and continue to roast for 75 minutes.

    Remove the goose from the oven and allow it to sit for at least 10 minutes before carving.

    Using a sharp knife, cut the skin and meat into pieces and arrange them on a warm platter.

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