You can eat it cold, you know. Mmmmm! Goose sandwiches!
They sound good! Also, I wonder if leftover goose might work in a Chinese-style dish, perhaps re-crisped under the grill, and served with hoi sin sauce, straw mushrooms, garlic, and noodles or rice? I like crispy flagrant automatic duck, so goose might be good that way too.
But what *I* do when there's a lot left is take chunks of meat off the carcass and freeze them.
Or perhaps add some par-fried onions, a spot of stock, and maybe a suitable herb, and make a rather good potato-crust wildfowler's pie?
Then I make a wonderful stock from the bones.
That could be useful when I want something to base a good gravy on, when a chicken or pork roast has let me down in that respect.
And then you have all that *lovely* goose fat, which costs a fortune in supermarkets and which is wonderful for cooking roast potatoes and all sorts of other stuff.
I've not so far tried roasting spuds in goose fat, though I've heard it's good - the price of it in the shops put me off, for one thing.
It's a "good" fat, too, although I can't exactly remember what it is.
Mono-unsaturated, possibly? I'll have to have a gwgl for it and see. The other reason I haven't tried goose-fat-roasted spuds is that Geoff doesn't reckon it's good to cook things in in animal fat. If I can show him evidence that goose fat is 'better' than, say, lard, I might be able to persuade him to try spuds roasted in it.
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Date: 2008-03-17 11:51 am (UTC)They sound good! Also, I wonder if leftover goose might work in a Chinese-style dish, perhaps re-crisped under the grill, and served with hoi sin sauce, straw mushrooms, garlic, and noodles or rice? I like crispy flagrant automatic duck, so goose might be good that way too.
Or perhaps add some par-fried onions, a spot of stock, and maybe a suitable herb, and make a rather good potato-crust wildfowler's pie?
That could be useful when I want something to base a good gravy on, when a chicken or pork roast has let me down in that respect.
I've not so far tried roasting spuds in goose fat, though I've heard it's good - the price of it in the shops put me off, for one thing.
Mono-unsaturated, possibly? I'll have to have a gwgl for it and see. The other reason I haven't tried goose-fat-roasted spuds is that Geoff doesn't reckon it's good to cook things in in animal fat. If I can show him evidence that goose fat is 'better' than, say, lard, I might be able to persuade him to try spuds roasted in it.