Goose for christmas

[KatyTheChickenLady]

hey cybercat, would you mind sharing your almond duck recipe - I could really use it!

 

[cybercat]

Almond Duck

A. 4 lb duck
B. 1 tsp salt
C. 5 slices of ginger chopped
D. 3 scallions
E. 2 Tbls Sherry
F. 2 Tbls light soy sauce
G. dash of anise pepper
H. dash of black pepper
I. 4 oz green peas
J. 2 oz ham choppped
K. 4 oz almonds
L. 4 oz water chestnuts sliced
M. 4 eggs
N. 2 Tbls cornstarch

1. clean wash and remove fat from A
2. Mix B,C,D,E,F,G,H in shallow bowl. Rub misture on A, let stand 2 hours.
3. Place bowl in steamer and steam A for 30 min or until done.
4. Allow A to cool. Bone A. Separate skin from meat.
5. Cook I in bolling water 3 mins.
6. Mix J,K,L,M,N. Make sandwhich of J-N mixture between meat(bottom layer) and skin( top layer).
7.Place duck sandwhichs in pan and cook in preheated oven 350 for 30 mins.

I use a plum sauce on this but one can use hisin sauce also. Enjoy.

 

[KatyTheChickenLady]

wow! I will try that one! gotta go find some ducks!

 

[ultasol]

For the Thanksgiving goose we did I dry aged it three days breast down two, breast up one. I removed the obvious fat pads directly under the skin prior to this and saved them for roasting veggies.
Before cooking we slit the skin all over (without cutting the meat) and slid garlic cloves under the skin. We did roast on a rack, and we drained fat 2X (we got less fat than the recipe thought we would, either due to the free range nature of the bird and/or removal of the obvious subcutaneous fat).

We used some of the fat from the cooking bird to roast sliced apples with some cinnamon and a light dusting of sugar. A perfect side for the dark meat.

Everyone loved it. I asked our friend if he wanted duck or goose for x-mas and received a request for goose.

I would love to learn how to confit the legs. I spent some time in France and loved the confit de canard with white beans that was available in various markets. Mmmmm.