SOFT BOILED GOOSE EGGS | JUST A PINCH RECIPES
I have a family that travels quite a ways to purchase my goose eggs for their Easter celebration. I believe she said it was an Irish tradition to have a soft boiled goose egg on this day. After a few years she gave me this recipe and now my family shares this tradition too.
Provided by TERRI OPGENORTH @Terrio13
Prep Time 5 minutes
Cook Time 15 minutes
Number Of Ingredients 3
- Weigh each goose egg and write the weight on the egg with a pencil. Goose eggs vary greatly in weight!
- Bring a large pot of water to a boil.
- Boil eggs 1 minute per ounce. If eggs are very large (7-8 oz) boil and extra minute.
- Run under cold water to stop cooking and set up in your holder.
- Peel off the top of the eggshell and scoop off the top part to expose the yolk.
- Drop in a tablespoon of butter and season with salt and fresh pepper. Enjoy!
SUPER CRISPY ROASTED GOOSE RECIPE | ALLRECIPES
Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime, and maybe even inspire a seasonal tradition.
Provided by Ann
Total Time P1DT5 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 3 hours 30 minutes
Yield 12 servings
Number Of Ingredients 11
- Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
- Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.
- Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).
- Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.
- To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.
Nutrition Facts : Calories 517.1 calories, CarbohydrateContent 17.7 g, CholesterolContent 152.9 mg, FatContent 31.4 g, FiberContent 1.4 g, ProteinContent 37.6 g, SaturatedFatContent 10 g, SodiumContent 418.4 mg, SugarContent 1.2 g
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Total Time 50 minutes
Category Appetizers and Snacks
Calories 71.5 calories per serving
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- In a medium saucepan, heat 2 tablespoons of the reserved goose fat over high heat. Add the giblets and cook until browned, about 1 minute. Add the chicken stock and the reserved pan juices and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the cream and simmer for 3 minutes. Stir in the vinegar and currant jelly and season with salt and pepper. Strain the gravy into a gravy bowl or small pitcher. Carve the goose and transfer to a platter. Spoon the prunes and apples into a serving bowl and serve with the gravy.
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