Frugal Gourmet Christmas Goose Recipe Crockpot

SLOW COOKED GOOSE

Steps:

• Mix celery, carrots, cream of celery soup, cream of chicken soup, cream of mushroom soup, mushrooms, sage, rosemary, and thyme in a bowl.
• Put goose pieces in a slow cooker. Pour soup and vegetable mixture over the goose.
• Cook on High until goose is tender, 6 to 8 hours.

SLOW-COOKED GOOSE

Steps:

• In a large shallow dish, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder. Add goose; turn to coat. Refrigerate for 4 hours or overnight., Drain goose, discarding marinade. Place flour in another large shallow dish; add goose in batches and turn to coat. In a large skillet over medium heat, brown goose in butter on all sides. , Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes, noodles or rice.

ROASTED CHRISTMAS GOOSE

Steps:

• Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
• Preheat oven to 450 degrees F.
• Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
• Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
• Carve goose and serve with Stuffing and Cumberland sauce.
• Mix all ingredients together in a small bowl.
• Preheat oven to 350 degrees F.
• Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
• Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
• In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

PEKING DUCK (FRUGAL GOURMET)

Steps:

• Remove giblets from inside the duck. Remove the excess fat that hangs about the tail.
• Rub 1 T salt into tho skin and let the duck dry for 1 hour.
• Saute' the orange peel, the 2 chopped green onions, and garlic in the peanut oil for a moment.
• Add 1/2 teaspoon hoisin and the soy sauce. Simmer for a moment, and add the chicken broth. Allow mixture to cool.
• Wipe the duck dry with paper towels.
• Using poultry lacing needles, firmly lace up the neck and tie it closed with twine.
• Begin lacing up the rear end leaving enough space to fill the cavity with sauce.
• After pouring sauce into cavity, finish lacing up the bird, making sure the sauce does not leak out either end! This is very important, it needs to be airtight for the next fun step.
• Now, using the basketball needle and a tire pump, insert the needle into the neck of the bird, just under the skin and on the body side of the string used for the upper neck. Place a 2nd piece of string around the neck just above the point of the needle insertion so that you can tie the neck tightly after pumping the bird like a balloon. Now, slowly and carefully pump up the bird until the skin separates from the meat, remove the needle and quickly tie off the bird (two people for this step really helps).
• The success of the dish depends on the bird being air tight.
• In a large kettle bring 6 quarts water to boil. Add the honey. Make a sling out of one piece of fabric and use it to lower the duck onto the honey water. Roll it gently for a few moments. Don't lose the duck!
• Now remove the duck from the water, and bring the wings around to the back of the bird, and slip a long piece of fabric under the wings.
• Hang the duck so that it swings freely from the sling, in a cool place (we put it in the shower) and aim a fan at it for 3 - 4 hours.
• Play games (Chinese Checkers, Mah Jong, etc) with the family.
• Remove the bird from its roost, and place it gently in a greased roasting rack. Roast for 30 minutes at 425 degrees F.
• Turn the oven to 350 degrees F until you have roasted the duck for a TOTAL TIME of 18 minutes per pound. (Include the first 30 minutes in your time).
• Place a pan of water under the duck to catch the drippings (without smoke - hence the water).
• Remove from oven and allow to rest for a moment.
• Drain the juice and serve in separate bowl.
• The skin is the highlight of the recipe, but the entire duck is amazing!

SLOW COOKER BARBECUE GOOSE SANDWICH

Steps:

• Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned.
• Place goose breast in slow cooker and add Worcestershire sauce. Add chicken broth to cover (approximately 2 cups) and cook on High setting for 6 to 8 hours, or until meat falls off bone. Shred with a fork and mix with your favorite barbecue sauce.

THE FRUGAL GOURMET'S NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325°.
• Mix together the cracker crumbs, ¼ cup sugar, and ¼ cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring-form pan.
• Blend sour cream, ½ cup sugar, eggs, and vanilla in a blender for 1 minute. Add the cream cheese. Blend until smooth.
• Pour 2 tablespoons melted butter through the top of the machine. Blend and pour into the spring-form pan.
• Bake in the lower third of a 350° oven for 45 minutes.
• When baking is finished, turn oven on to broil. Broil the cheesecake until the top begins to show attractive spots of brown. Remove from oven.
• Refrigerate for 4 hours, preferably overnight, before cutting and serving.