Best Yummy Leftover Goose Recipes

Yummy Leftover Goose! image

Provided by Pink Truffles

Categories Chinese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

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

Goose Stew with Barley and Celery Root image

Provided by Hank Shaw

Yield Serves 4 to 6

Number Of Ingredients 12

8 goose legs (2 to 3 pounds)
3 tablespoons duck fat, lard, or unsalted butter
Kosher salt and freshly ground pepper
1 large yellow or white onion, sliced
1 pound small mushrooms (such as yellow foot chanterelle or beech), halved or left whole
2 teaspoons dried marjoram
7 cups Basic Duck Stock or beef stock
1 cup pearled barley
1 cup peeled and sliced carrots
1 celery root, peeled and cut into 1-inch cubes
2 tablespoons chopped fresh dill
4 to 6 tablespoons sour cream

Steps:

Trim the legs of any excess fat. In a Dutch oven or other large, heavy pot with a lid, heat the duck fat over medium-high heat. Add the legs and brown them, salting them as they cook. Take your time to get them well browned. Transfer them to a plate and set aside.
Add the onion and mushrooms to the pot, turn the heat to high, and stir to combine. Sauté for 6 to 8 minutes, until the onion begins to brown. Add the marjoram, return the legs to the pot, and then pour in the stock. Bring to a simmer, cover, and cook for 2 to 3 hours, until the meat is tender. If a lot of fat begins to accumulate on the surface of the stew, skim it off.
When the goose legs are tender, remove them, let them cool a bit, and then pull all of the meat off the bones. Return the meat to the pot. Add the barley, carrots, and celery root, stir well, and cook for about 30 minutes, until the barley and celery root are tender. Season with salt.
Serve garnished with the dill and a sprinkle of black pepper, and top each bowl with a dollop of sour cream at the table.

Colonial Goose image

Provided by Amis227

Categories Lamb/Sheep

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 14

250 g sliced carrots
2 large onions, sliced
1 bay leaf
3 -4 crushed parsley sprigs
1 cup red wine (such as claret)
30 g butter
1 tablespoon clear honey
125 g dried apricots, finely diced
1 medium onion, finely diced
1 cup fresh breadcrumb
1/4 teaspoon salt
1/4 teaspoon dried thyme
fresh ground black pepper
1 beaten egg

Steps:

For the marinade:
Combine the ingredients and set aside while you prepare the meat and the stuffing.
For the stuffing:
Melt the butter and honey over low heat, add the other ingredients and combine well.
Force the stuffing into the cavity in the meat, and sew it up with fine string.
Place the leg into a large oven baking bag sitting in a baking dish large enough for the lamb, and then add the marinade mixture.
The meat is best prepared early in the morning.
Tend it all day, regularly turning it over in the marinade throughout the day.
Cook at 350 F (180 C) for two hours but check on the progress at 90 minutes.
If you don't have an oven bag, just place it in the roasting pan as you normally would but if the meat looks like it may be over browning, it can be covered by foil.
Remove the string before carving.
Strain the marinade and use three or four tablespoons of the liquor to make gravy.