ROASTED WILD GOOSE RECIPES RECIPES
ROAST CHRISTMAS GOOSE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. —Rosemarie Force, White Stone, Virginia
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 25 minutes
Prep Time 10 minutes
Cook Time 02 hours 15 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.
Nutrition Facts : Calories 376 calories, FatContent 26g fat (8g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 84mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 30g protein.
GRANDMA'S ROASTED DUCK RECIPE: HOW TO MAKE IT
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 55 minutes
Prep Time 10 minutes
Cook Time 01 hours 45 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
Nutrition Facts : Calories 649 calories, FatContent 51g fat (18g saturated fat), CholesterolContent 152mg cholesterol, SodiumContent 550mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 34g protein.
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From jamieoliver.com
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From allrecipes.com
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From yummly.com
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Transfer roasted capon immediately to a board to rest, tilting it first over the roasting pan to quickly drain any juices. The juices running from the vent should be clear yellow. Let the capon rest uncovered in a warm place for 20 minutes before carving.
From dartagnan.com
From dartagnan.com
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From pinterest.com
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This is a great way to quickly cook duck or goose breasts. My husband is a duck hunter, but he doesn't really care for traditional duck recipes so he came up with this and everyone raves! It works well for duck or goose. If you can find Dale's Seasoning, a seasoning …
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From allrecipes.com
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From greatbritishchefs.com
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From cooking.nytimes.com
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CHRISTMAS RECIPES - NYT COOKING
About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them …
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From cooking.nytimes.com
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Recipes For Leftover Goose. 7 hours ago Roast Goose Recipe Jamie Oliver sharerecipes.net 2 hours ago Roast at 425 degrees F for 15 min. Turn oven down to 350 and roast until goose reaches an internal temperature to 140 to 150 degrees F in the thickest part of the breast. Baste with juices periodically throughout roasting. 4. Remove goose …
From share-recipes.net
From share-recipes.net
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Goose is cooked when the meat measures 165 - 170 degrees F on an instant-read thermometer and the breast juices run pale pink when pricked. As a rule of thumb, calculate between 13 and 15 minutes per pound unstuffed, and 18 to 22 minutes per pound stuffed.
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From dartagnan.com
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From wikihow.com
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If you are stuffing the goose, remember to weigh the goose after stuffing and increase the cooking time to 40 minutes per kg. Preheat oven to 230°C / fan 220°C / gas 8. Prick the skin all over with a fork, so that the fat can run out during cooking. Season the goose cavity …
From donaldrussell.com
From donaldrussell.com
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From jamieoliver.com
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From greatbritishchefs.com
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CHRISTMAS RECIPES - NYT COOKING
About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them …
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From cooking.nytimes.com
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From channel4.com
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From greatbritishchefs.com
From greatbritishchefs.com
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From germanfoods.org
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From greenkitchenstories.com
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