Cooking With Game

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Cooking With Game

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


    Asian honey goose.

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    Posts : 1166
    Join date : 2008-09-14
    Age : 62
    Location : Bridgwater, Somerset.

    Asian honey goose. Empty Asian honey goose.

    Post  Admin Tue Aug 31, 2010 3:52 pm

    Asian Honey Goose recipe

    Ingredients:
    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.

    Directions:
    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 ¼-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 475°F (230°C).

    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 350°F (175°C) 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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