100. California Farm Holiday Goose Dinner

Name: How to cook 100. California Farm Holiday Goose Dinner - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 holiday dinners, 36 other meals
Cuisine: Us

Introduce

Chef :

Hobby Horseman

100. California Farm Holiday Goose Dinner

We raise Pilgrim Geese, they dont like water much, which is great on our little parched farm, they have a plastic wading pool to bathe in. They are the greatest parents, goslings in spring are collectively raised by the aunties, mom, and dad. We sell young geese, but keep the best one for the Holidays.

Ingredient

Food ration :

4 holiday dinners, 36 other meals

Cooking time :

30 minutes

8 pound

goose, aged 6 days, washed with lemon juice to sanitize

goose breasts, skin on, about three quarter pound each

half

cup rum to flambee the two breasts

apples

pecans

small potatoes, salt, pepper:

Tbs

seasalt

1/2 cup

brown sugar

1/2 cup

soy sauce

garlic cloves

Tablespoon

herbs de provence, pinch of salt and pepper

cup

cognac

Bottle

sweet dessert wine, Tbs herbs de provence,pinch of salt and pepper

Cooking instructions

* Step 1

Prepare the goose breast dinner. Fillet the half pound breasts, skin on. Rub with salt and pepper, lay skin side down in heated cast iron skillet, sprayed with olive oil, sear brown 5 minutes each side, then lay on baking tray oven at 400F degrees, breast skin up. Roast 25 minutes with 4 halved apples, 4 small whole potatoes and 12 shelled pecans. Flambee breasts and pecans with 1/2 cup rum. Rest ten minutes. Slice breasts thin like roast beef for sandwiches, cut on the diagonal. Serve.

* Step 2

Make smoked goose jerky from the legs and wings. Remove skin and fat, set aside with carcass. Debone. Slice meat across the grain in thin strips. Brine in Tbs of seasalt, Tbs of brown sugar, cover with water, soak overnight. Next, marinade one hour in 1/2 cup soy sauce, 1/2 cup brown sugar, 2 crushed garlic cloves. Cold smoke 3 hours over soaked hardwood chips over a low mesquite fire. Freeze till served.

* Step 3

Make rilette. Boil 4 quarts water in dutch oven, turn down, add goose carcass, simmer overnight. Cool. Skim off goose fat, chop the skin and any meat, add half its weight in goosefat. Add cup of cognac, pepper and salt and Tbs herbs de provence to make rilette sandwich spread. Put in sterilized glass container topped with goosefat. Freeze other goosefat in airtight container. Freeze broth in cup size containers. Dissolve carcass bones in garden fermenter.

* Step 4

Make real foie gras pate. Pull any veins from the 6 ounce goose liver with your fingers, cut in half inch slices. Marinade in sweet wine overnight. Drain, rub with pinch of pepper, salt, herbs de provence, marinade in sweet wine a second night. Rinse, chop fine, mix with 3 oz. goose fat. Put open jar in pan, california bay leaf on top, pour warm water outside the jar to inch below top, bring to slow boil, seal with canning lid, cool. Enjoy.