Best Yummy Leftover Goose Recipes

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YUMMY LEFTOVER GOOSE!



Yummy Leftover Goose! image

My husband bought back a goose from Hong Kong and I was fretting over what to do with the leftover meat. Whipped a simple dish with the few ingredients I have left in the fridge and he was pleasantly surprised with the result!

Provided by Pink Truffles

Categories     Chinese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

250 g goose meat, diced
2 garlic cloves, minced
50 g button mushrooms, sliced
scallion, sliced
2 tablespoons oyster sauce
1 tablespoon soya sauce
lettuce, to wrap meat

Steps:

  • Heat oil in pan.
  • Fry the garlic in the pan. Do not brown the garlic.
  • Stir-fry meat in the pan.
  • Add the mushrooms and scallions inches.
  • Mix the oyster sauce and soya sauce into a small bowl and then place it into the pan.
  • Stir-fry meat with the sauces and ensure that it is well-mixed.
  • Serve hot.
  • You can serve the dish with fresh lettuce. Great as a lettuce wrap as well.

Nutrition Facts : Calories 224.2, Fat 9, SaturatedFat 3.5, Cholesterol 105, Sodium 1104.8, Carbohydrate 4, Fiber 0.4, Sugar 0.5, Protein 30.4

EASY STUFFED ROAST GOOSE



Easy Stuffed Roast Goose image

Make and share this Easy Stuffed Roast Goose recipe from Food.com.

Provided by L DJ3309

Categories     Goose

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

10 -12 lbs goose
salt
pepper
celery leaves
flour
onion
1 (16 ounce) package seasoned stuffing mix

Steps:

  • Wipe the goose with a damp cloth and rub the cavity with salt.
  • Prepare stuffing according to package direction,stuff cavity and secure the vent.
  • Rub the bird with about 1 tbl salt.
  • Turn the skin of the neck backward and secure on to the back.
  • Twist the wings back and skewer the thighs.
  • Prick the bird well with a fork, lay on rack in roasting pan.
  • Roast in hot oven 400' degrees F for 20 minutes.
  • Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender.
  • Baste the bird frequently with a sprinkling of water and skim off the fat as it accumulates in the pan.
  • Put the giblets and neck in a saucepan with onion, a few celery leaves, salt pepper to taste and cold water to cover, simmer gently 1 hour.
  • Add the liver to the broth and simmer for 30 minutes more.
  • Strain the broth, reserving it for the gravy, chop the liver and giblets.
  • Arrange the goose on heated platter.
  • removing the ties and skewers.
  • Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed.
  • Stirring constantly til thickens; add the liver and giblets simmer for 5 minutes.
  • Pour into gravy boat.
  • serve.

Nutrition Facts : Calories 1247.5, Fat 71.2, SaturatedFat 22.2, Cholesterol 285.9, Sodium 1421.4, Carbohydrate 57.6, Fiber 2.4, Sugar 6.2, Protein 87.2

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