\nRoast Goose with Apple and Sage Stuffing Recipe<\/p>\n
As the holiday season approaches, many of us are on the lookout for new and exciting ways to serve our loved ones. And what better way to do so than with a show-stopping centerpiece that’s sure to impress: roasted goose! This majestic bird has been a staple of special occasions for centuries, and its rich, savory flavor is the perfect canvas for a wide range of delicious recipes.<\/p>\n
From classic roast goose with apple and sage stuffing to more adventurous dishes like slow-cooked goose confit and smoked goose with juniper berries, there’s something on this list for every palate. Whether you’re looking for a crowd-pleasing main course or a flavorful addition to your holiday spread, these 18 savory goose recipes are sure to inspire.<\/p>\n
\nRoast Goose with Apple and Sage Stuffing Recipe<\/p>\n
Summary: This recipe combines the rich flavors of roast goose with a savory apple and sage stuffing, perfect for a special occasion or holiday dinner.<\/p>\n
Ingredients:<\/p>\n
– 1 (5-6 pound) whole goose
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup apple cider
\n– 1\/4 cup chopped fresh sage
\n– 1\/4 cup chopped celery
\n– 1\/4 cup chicken broth
\n– 1 tablespoon butter
\n– Salt and pepper to taste<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 375\u00b0F (190\u00b0C).
\n2. Rinse the goose and pat dry with paper towels.
\n3. In a small bowl, mix together the olive oil, chopped onion, minced garlic, apple cider, sage, celery, chicken broth, and butter.
\n4. Stuff the cavity of the goose with the mixture, making sure to fill it evenly.
\n5. Place the goose in a roasting pan and roast for 2-1\/2 to 3 hours, or until the internal temperature reaches 165\u00b0F (74\u00b0C).
\n6. Let the goose rest for 15 minutes before carving and serving.<\/p>\n
Cooking Time:<\/strong> 2-1\/2 to 3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs (1 kg) goose leg and thighs Instructions:<\/strong><\/p>\n 1. Preheat your slow cooker to low heat. Cooking Time:<\/strong> 8-10 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 4 (6 oz) goose breasts, skin removed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (4-5 lb) whole goose Instructions:<\/strong><\/p>\n 1. Preheat smoker to 225\u00b0F. Cooking Time:<\/strong> 6 hours and 30 minutes<\/p>\n Ingredients:<\/p>\n – 1 pound goose liver Instructions:<\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground goose Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n This hearty pie combines tender goose breast with a rich wild mushroom filling, topped with flaky pastry and baked to perfection.<\/p>\n Ingredients:<\/p>\n – 1 lb (450g) goose breast, boned and rolled Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Serve warm, garnished with fresh thyme leaves.<\/p>\n This classic dish is a staple of winter cuisine, perfect for a cold and cozy evening with family and friends. The slow-cooked goose legs become tender and flavorful, paired with a medley of root vegetables that add natural sweetness and depth.<\/p>\n Ingredients:<\/p>\n – 4 goose legs Instructions:<\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb goose sausage Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet or grill pan over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 goose giblets (neck, heart, and gizzards) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2-3 large potatoes, peeled and cut into 1-inch chunks Instructions:<\/strong><\/p>\n 1. Preheat your oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb goose breast or thighs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 1 hour 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 goose breasts (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless goose breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, melt the butter over medium heat. Cooking Time:<\/strong> 45-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb (450g) goose breast and leg, boned and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 325\u00b0F (165\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground goose Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb (450g) goose confit Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb goose breast or tenderloin, sliced into thin strips Instructions:<\/strong><\/p>\n 1. Preheat oven to 150\u00b0F (65\u00b0C). Cooking Time:<\/strong> 3-4 hours<\/p>\n Get ready to impress your guests with these 18 savory goose recipes perfect for special occasions. From classic roasts to innovative dishes, this collection has something for everyone. Try Roast Goose with Apple and Sage Stuffing or Slow-Cooked Goose Confit for a rich and flavorful main course. Or, opt for some lighter options like Pan-Seared Goose Breast with Cherry Sauce or Goose Fat Roasted Potatoes. Whatever your taste, these recipes are sure to delight.<\/p>\n","protected":false},"excerpt":{"rendered":" As the holiday season approaches, many of us are on the lookout for new and exciting ways to serve our loved ones. And what better way to do so than with a show-stopping centerpiece that’s sure to impress: roasted goose! This majestic bird has been a staple of special occasions for centuries, and its rich, … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":16649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-16980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/16980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=16980"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/16980\/revisions"}],"predecessor-version":[{"id":16981,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/16980\/revisions\/16981"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/16649"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=16980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=16980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=16980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Slow-Cooked Goose Confit<\/h2>\n
\nThis slow-cooked goose confit recipe is a masterclass in tender, fall-apart meat paired with rich, velvety flavors. Perfect for special occasions or cozy nights in.<\/p>\n
\n– 1\/4 cup (60 ml) duck fat or vegetable oil
\n– 2 cloves garlic, minced
\n– 1 tsp (5 ml) dried thyme
\n– 1 tsp (5 ml) paprika
\n– Salt and pepper, to taste<\/p>\n
\n2. In a small bowl, mix together the duck fat, garlic, thyme, paprika, salt, and pepper.
\n3. Place the goose pieces in the slow cooker and pour the mixture over them.
\n4. Cook for 8-10 hours or until the meat is tender and easily shreds with a fork.
\n5. Remove from heat and let cool slightly before serving.<\/p>\nGoose Breast with Red Wine Reduction<\/h2>\n
\nElevate your holiday menu with this elegant and flavorful dish featuring pan-seared goose breast paired with a rich red wine reduction. This show-stopping recipe is perfect for special occasions.<\/p>\n
\n– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
\n– 2 tablespoons butter
\n– 2 cloves garlic, minced
\n– 1 tablespoon honey
\n– Salt and pepper, to taste<\/p>\n
\n2. Season goose breasts with salt and pepper.
\n3. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear goose breasts for 2-3 minutes per side, or until browned. Transfer to a baking sheet and roast in the preheated oven for 12-15 minutes, or until cooked through.
\n4. Reduce heat to low and add remaining 1 tablespoon of butter to the skillet. Add garlic and cook for 1 minute, stirring constantly.
\n5. Pour in red wine and bring to a simmer. Cook for 8-10 minutes, or until reduced by half and slightly thickened.
\n6. Stir in honey and season with salt and pepper to taste.
\n7. Serve goose breasts with the warm red wine reduction spooned over the top.<\/p>\nSmoked Goose with Juniper Berries<\/h2>\n
\nA classic combination of flavors from Europe’s rich culinary heritage, this recipe pairs the tender texture of smoked goose with the piney aroma and subtle sweetness of juniper berries. Perfect for a special occasion or holiday meal.<\/p>\n
\n– 1 cup juniper berries
\n– 1 cup brown sugar
\n– 2 tbsp kosher salt
\n– 1 tsp black pepper
\n– 1 tsp paprika
\n– 1 cup wood chips (applewood or cherrywood work well)<\/p>\n
\n2. Rinse the goose, pat dry with paper towels.
\n3. In a small bowl, mix together juniper berries, brown sugar, kosher salt, black pepper, and paprika.
\n4. Rub the mixture all over the goose, making sure to coat evenly.
\n5. Place the goose in the smoker, fat side up. Close lid and smoke for 6 hours.
\n6. After 6 hours, add wood chips to the smoker for an additional 30 minutes of smoking time.<\/p>\nGoose Liver P\u00e2t\u00e9 with Truffle Oil<\/h2>\n
\nElevate your culinary experience with this rich and decadent Goose Liver P\u00e2t\u00e9 infused with the earthy essence of truffle oil. This luxurious spread is perfect for serving at parties, as a hors d’oeuvre, or simply enjoying on crackers or toasted baguette.<\/p>\n
\n– 1\/4 cup cognac
\n– 1\/4 cup heavy cream
\n– 2 tablespoons butter
\n– 2 cloves garlic, minced
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 tablespoons truffle oil<\/p>\n
\n2. Rinse the goose liver and pat dry with paper towels.
\n3. In a small saucepan, combine cognac, heavy cream, butter, garlic, salt, and black pepper. Bring to a simmer over medium heat.
\n4. Add the goose liver to the saucepan and poach for 10-12 minutes or until cooked through.
\n5. Remove the liver from the saucepan and let cool slightly.
\n6. Use an immersion blender or a regular blender to puree the liver until smooth.
\n7. Stir in truffle oil and adjust seasoning as needed.
\n8. Transfer the p\u00e2t\u00e9 to a serving dish and refrigerate for at least 2 hours before serving.<\/p>\nGoose Rag\u00f9 over Pappardelle Pasta<\/h2>\n
\nThis hearty recipe combines the rich flavors of goose rag\u00f9 with the rustic charm of pappardelle pasta, making for a satisfying and comforting Italian-inspired meal.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup red wine
\n– 1 cup beef broth
\n– 1 can (6 oz) tomato paste
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 12 oz pappardelle pasta
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Cook the pappardelle pasta according to package instructions; set aside.
\n3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
\n4. Add the ground goose, garlic, red wine, beef broth, tomato paste, and thyme. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the rag\u00f9 has thickened slightly.
\n5. Season with salt and pepper to taste.
\n6. Serve the goose rag\u00f9 over cooked pappardelle pasta and top with grated Parmesan cheese (if desired).<\/p>\nGoose and Wild Mushroom Pie<\/h2>\n
\nGoose and Wild Mushroom Pie Recipe<\/p>\n
\n– 2 cups (250g) mixed wild mushrooms (e.g., chanterelle, cremini, shiitake), sliced
\n– 2 tablespoons butter
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/4 cup (60ml) dry white wine
\n– 1\/4 cup (60ml) chicken broth
\n– 1 tablespoon all-purpose flour
\n– Salt and pepper to taste
\n– Pastry dough for top crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, saut\u00e9 goose breast in butter until browned, then set aside.
\n3. Add onion, garlic, mushrooms, and thyme to the skillet; cook until mushrooms release their moisture and start to brown.
\n4. Add wine, broth, and flour to the skillet; stir to combine. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
\n5. Roll out pastry dough to fit a 9-inch (23cm) pie dish. Place goose breast in the center of the pastry, leaving a 1-inch (2.5cm) border around it.
\n6. Spoon mushroom filling over the goose, mounding slightly in the center.
\n7. Brush edges of pastry with egg wash and fold crust over the filling to form a pie shape. Crimp edges to seal.
\n8. Bake for 35-40 minutes or until golden brown.<\/p>\nBraised Goose Legs with Root Vegetables<\/h2>\n
\nBraised Goose Legs with Root Vegetables: A Hearty Winter Dish<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 2 carrots, peeled and chopped
\n– 2 celery stalks, chopped
\n– 2 parsnips, peeled and chopped
\n– 1 cup chicken broth
\n– 1 cup red wine (optional)
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Season goose legs with salt and pepper.
\n3. Heat olive oil in a large Dutch oven over medium-high heat. Sear goose legs until browned, about 5 minutes per side.
\n4. Add chopped onion, garlic, carrots, celery, and parsnips to the pot. Cook until vegetables are tender, about 10-12 minutes.
\n5. Add chicken broth and red wine (if using) to the pot. Bring to a simmer.
\n6. Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours or until goose legs are tender.
\n7. Remove from the oven and garnish with fresh thyme leaves. Serve hot.<\/p>\nGoose Sausage with Herbs and Garlic<\/h2>\n
\nThis recipe combines the rich flavor of goose sausage with the brightness of fresh herbs and a hint of garlic, perfect for a hearty breakfast or brunch.<\/p>\n
\n– 2 tbsp olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Remove the goose sausage from its casing and cook for 5-7 minutes, breaking it up with a spoon as it cooks.
\n3. Add the olive oil, garlic, parsley, and thyme to the sausage. Cook for an additional 1-2 minutes, stirring constantly.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with additional fresh herbs if desired.<\/p>\nGoose Giblet Gravy with Fresh Thyme<\/h2>\n
\nElevate your roasted goose dish with this rich and aromatic gravy made with the flavorful giblets and fresh thyme. Perfect for a special occasion or holiday meal.<\/p>\n
\n– 2 tablespoons all-purpose flour
\n– 1 cup chicken broth
\n– 1\/4 cup heavy cream
\n– 2 sprigs of fresh thyme
\n– Salt and pepper to taste<\/p>\n
\n2. In a small saucepan, combine giblets, flour, and 1 tablespoon chicken broth. Bring to a boil over medium-high heat.
\n3. Reduce heat to low and simmer for 10 minutes or until the mixture thickens slightly.
\n4. Strain the gravy through a fine-mesh sieve into a clean bowl, discarding the solids.
\n5. Stir in heavy cream and fresh thyme. Season with salt and pepper to taste.
\n6. Serve warm over roasted goose.<\/p>\nGoose Fat Roasted Potatoes<\/h2>\n
\nElevate your roasted potatoes with the rich flavor of goose fat, perfect for a special occasion or everyday meal. This recipe yields crispy on the outside and fluffy on the inside results.<\/p>\n
\n– 2 tablespoons goose fat (or duck fat)
\n– Salt, to taste
\n– Fresh thyme leaves, chopped (optional)<\/p>\n
\n2. In a bowl, toss the potato chunks with salt and goose fat until they’re evenly coated.
\n3. Line a baking sheet with parchment paper and arrange the potatoes in a single layer.
\n4. Roast for 20-25 minutes or until the potatoes are golden brown and crispy on the outside.
\n5. If using thyme, sprinkle it over the potatoes during the last 5 minutes of cooking.
\n6. Remove from the oven and let cool slightly before serving.<\/p>\nGoose and Chestnut Soup<\/h2>\n
\nThis hearty soup combines the rich flavors of roasted goose with the earthy sweetness of chestnuts, perfect for a cozy autumn evening.<\/p>\n
\n– 2 cups chicken broth
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup chestnuts, peeled and chopped
\n– 1\/4 cup heavy cream
\n– Salt and pepper to taste<\/p>\n
\n2. Roast the goose in the preheated oven for 30-40 minutes, or until cooked through.
\n3. In a large pot, saut\u00e9 the onion and garlic in a little oil until softened.
\n4. Add the chicken broth, roasted goose, chestnuts, and salt to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
\n5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
\n6. Stir in the heavy cream and adjust seasoning as needed.<\/p>\nPan-Seared Goose Breast with Cherry Sauce<\/h2>\n
\nElevate your dinner game with this elegant dish featuring tender pan-seared goose breast paired with a rich and fruity cherry sauce.<\/p>\n
\n– Salt and pepper, to taste
\n– 2 tbsp olive oil
\n– 1 cup fresh or frozen cherries, pitted
\n– 1\/4 cup brown sugar
\n– 2 tbsp red wine vinegar
\n– 1 tsp vanilla extract<\/p>\n
\n2. Season the goose breasts with salt and pepper.
\n3. Heat the olive oil in a large skillet over medium-high heat. Sear the goose breasts for 2-3 minutes per side, or until browned.
\n4. Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes, or until the internal temperature reaches 165\u00b0F (74\u00b0C).
\n5. Meanwhile, combine the cherries, brown sugar, red wine vinegar, and vanilla extract in a small saucepan. Bring to a simmer over medium heat.
\n6. Serve the pan-seared goose breast with the cherry sauce spooned over the top.<\/p>\nGoose and Cabbage Stew<\/h2>\n
\nThis traditional stew is a comforting and flavorful dish that combines the rich flavors of goose with the crunch of cabbage and savory spices. Perfect for a cold winter’s night, this recipe is sure to warm hearts and bellies.<\/p>\n
\n– 1 medium-sized cabbage, chopped
\n– 2 carrots, peeled and sliced
\n– 2 celery stalks, sliced
\n– 2 cloves of garlic, minced
\n– 1 cup chicken broth
\n– 1\/4 cup white wine (optional)
\n– 2 tbsp butter
\n– Salt and pepper to taste<\/p>\n
\n2. Add the chopped cabbage, carrots, celery, and garlic; cook until the vegetables are tender, about 5 minutes.
\n3. Add the goose meat and stir to combine with the vegetables.
\n4. Pour in the chicken broth and white wine (if using); bring to a boil.
\n5. Reduce the heat to low and simmer for 30-40 minutes or until the goose is cooked through.
\n6. Season with salt and pepper to taste; serve hot.<\/p>\nGoose Terrine with Pistachios<\/h2>\n
\nThis classic French terrine is elevated by the addition of toasted pistachios, adding a delightful crunch and nutty flavor to the rich goose meat. Perfect for special occasions or as a show-stopping appetizer.<\/p>\n
\n– 2 tbsp (30ml) cognac
\n– 2 tbsp (30g) all-purpose flour
\n– 1 tsp salt
\n– 1\/4 tsp black pepper
\n– 2 tbsp (30g) unsalted butter
\n– 1\/2 cup (60g) shelled and toasted pistachios, chopped
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced<\/p>\n
\n2. In a large bowl, combine goose meat, cognac, flour, salt, pepper, and butter. Mix well.
\n3. Add chopped pistachios, onion, and garlic to the mixture. Stir until just combined.
\n4. Transfer the mixture to a buttered 1-quart (1L) terrine mold or a loaf pan.
\n5. Bake for 45-50 minutes, or until the meat is cooked through and slightly puffed.
\n6. Remove from oven and let cool to room temperature before refrigerating overnight.<\/p>\nGoose Dumplings in Clear Broth<\/h2>\n
\nWarm up with a comforting bowl of tender goose dumplings simmered in a clear broth, perfect for a cozy evening meal.<\/p>\n
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 teaspoon baking powder
\n– 1 egg, beaten
\n– 2 tablespoons vegetable oil
\n– Clear broth (chicken or beef stock)<\/p>\n
\n2. In a large mixing bowl, combine ground goose, chopped onion, minced garlic, flour, salt, pepper, and baking powder.
\n3. Add the beaten egg and mix until just combined.
\n4. Divide the mixture into small portions and shape each into a dumpling.
\n5. Heat the oil in a large skillet over medium heat. Cook the dumplings for 2-3 minutes on each side, or until browned.
\n6. Transfer the dumplings to a baking dish and cover with clear broth.
\n7. Bake for 20-25 minutes, or until the dumplings are cooked through and the broth is hot.<\/p>\nGoose Cassoulet with White Beans<\/h2>\n
\nThis classic French dish combines tender goose confit, creamy white beans, and crispy bread croutons for a satisfying and comforting meal. With its rich flavors and textures, this cassoulet is perfect for a cold winter’s day.<\/p>\n
\n– 1 can (15 oz\/425g) cannellini beans, drained and rinsed
\n– 2 tbsp olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 tsp dried thyme
\n– Salt and pepper to taste
\n– 4 slices of bread, toasted and cubed (for croutons)
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
\n3. Add the goose confit, cannellini beans, thyme, salt, and pepper. Stir to combine.
\n4. Cover the dish with aluminum foil and transfer it to the preheated oven.
\n5. Bake for 25-30 minutes or until the goose is tender and the flavors have melded together.
\n6. Remove the foil and top with toasted bread croutons.
\n7. Return to the oven for an additional 10-15 minutes, or until the croutons are golden brown.<\/p>\nGoose Jerky with Spicy Glaze<\/h2>\n
\nElevate your snack game with this bold and flavorful goose jerky recipe, featuring a spicy glaze that will leave you craving more. This unique treat is perfect for adventurous eaters looking to try something new.<\/p>\n
\n– 1\/4 cup soy sauce
\n– 1\/4 cup brown sugar
\n– 2 tbsp honey
\n– 1 tsp ground ginger
\n– 1 tsp garlic powder
\n– 1\/2 tsp red pepper flakes (or more to taste)
\n– 1\/4 cup water<\/p>\n
\n2. In a large bowl, whisk together soy sauce, brown sugar, honey, ginger, garlic powder, and red pepper flakes.
\n3. Add the sliced goose strips to the marinade and toss to coat evenly.
\n4. Place the marinated goose strips on a wire rack set over a baking sheet lined with parchment paper.
\n5. Bake for 3-4 hours, or until the jerky reaches your desired level of dryness.
\n6. Remove from oven and let cool completely before serving.<\/p>\nSummary<\/h2>\n