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/ck/ - Food & Cooking

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11699438 No.11699438 [Reply] [Original]

I'm about to come into the posession of a live goose, which I intend to make not alive-any good ideas for how to best prepare goose meat/possibly liver? Foie Gras is out of the question, before you meme me about it. Not enough time, too much commitment.

>> No.11699442

>>11699438
release it and buy vegan patè

>> No.11699444

im about to cum into a live goose too hahaha

>> No.11699449

>>11699442
What the fuck is vegan pate made of? Agar agar, TVP and sadness?

>> No.11699453

>>11699438
Kill it quickly without it knowing. A very sharp machete swipe, or a well aimed bullet, either while it's waddling around and eating.
Stress makes meat taste different. Google how to roast a goose. I keep hearing about pricking the skin so it crisps up.
Have fun plucking and gutting.

>> No.11699455

>>11699438
Look up escoffier's writing about goose he loved that shit and has a load of good recipes for every part of the bird from it's neck to it's bladder

>> No.11699486
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11699486

>>11699438

>> No.11699514

>>11699486
based

>> No.11699537

>>11699438
spare ghoose

>> No.11699582
File: 152 KB, 750x626, Fuck Geese.jpg [View same] [iqdb] [saucenao] [google]
11699582

>>11699486

>> No.11699595

>>11699438
Bring it to a mountain and behead it in a tent.

>> No.11699791

>>11699582
this is basically america vs canada

>> No.11699993

>>11699442
>>11699486
>>11699537
Didn't ask.

>> No.11701677

>>11699438
lucky you
Cut the breasts across the grain, remove skin, and tenderise/flatten with a mallet
fill with mushrooms and mustard, wrap with cabbage, and top with the fried skin

Smoke the thighs, and use in soups or stews

Salt somewhat the drumsticks, roast them and eat off the bone like a king

Wings are pretty meh, good with any of the above or confit

Heart is fucking unreal - halve if v large, marinade in thyme/olive oil, then sear hard in a pan. Eat with a little jus

Liver can be great or awful, depending on bird and diet. Make a pate or fry with onions if lazy

>> No.11701692
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11701692

>>11699438
Christ, what a monster.

>> No.11702862

>>11699438
I’m with>>11699442
Just let it go with some other geese at a pond or lake

>> No.11702865

>>11699442
>vegan pate
No such thing.

>> No.11702873

>>11699438
Roasting is the only answer

>> No.11702888

>>11699438
slit its throat and drain the blood slowly in the sink. Therefore the meat will contain the outmost perfect condition because of the blood preserving it.

>> No.11702912

>>11701692
Man, they just blatantly traced Anthony Hopkins for that.

>>11699438
Wild or farmed goose? A farmed one will be nice and fat and absolutely amazing for roasting whole.
A while one will be much leaner and more if a candidate for either cutting some choice pieces off for quick panfrying or for the ol' coq au vin treatment.

>> No.11703012

>>11699438
I just made a roast goose for christmas this year. My tips:
>don't overdo it (I did only salt and pepper on the skin)
>don't add fat (you want the delicious goose fat to be pure)
>use a roasting pan with a rack to keep the goose out of the pan drippings
>use fruit in your stuffing veg to balance the goose's gamy flavor (I stuffed my goose with 1/2 orange, 1/2 lemon, 1 pear, 1 shallot, and 6 sage leaves)
>prick and score the skin all over, being careful not to cut into the meat, to help render fat and get crispy skin
I roasted my 10 lb duck 30 minutes at 450F then about 75 minutes at 350F. Drain the goose fat from the roasting pan halfway through roasting and use the fat for confit potatoes.

>> No.11704217

>>11699438

Can you extract the fat? Shit's cash.