Pan Roasted Goose Breast Recipes

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SPICED ROAST GOOSE WITH DRIED-FRUIT PAN SAUCE



Spiced Roast Goose with Dried-Fruit Pan Sauce image

Categories     Poultry     Roast     Christmas     Dinner     Dried Fruit     Goose     Cognac/Armagnac     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

8 oz dried figs (preferably Calmyrna; 1 1/3 cups), stems discarded
8 oz dried apricots (1 1/4 cups)
8 oz pitted prunes (1 1/4 cups)
1 tablespoon whole allspice
1 tablespoon mixed peppercorns (black, white, green, and pink)
1/2 stick (1/4 cup) unsalted butter, melted
1 (12-lb) goose, wing tips removed
2 medium onions, quartered
1/3 cup finely chopped shallots (2 large)
2/3 cup Armagnac
2 cups veal demiglace
2 tablespoons apricot jam or preserves
Special equipment: 5 (8-inch) metal or wooden skewers; small pliers; kitchen string; an adjustable V-rack; a large flameproof roasting pan at least 2 inches deep (not nonstick); a metal bulb baster (not plastic)

Steps:

  • Prepare dried fruit:
  • Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.
  • Prepare goose:
  • Preheat oven to 425°F.
  • Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
  • Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.
  • Roast goose:
  • Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
  • Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
  • Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.
  • Make pan sauce while goose stands:
  • Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
  • Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.

ROAST GOOSE



Roast Goose image

Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich - a cranberry relish, for instance, sweetened but not overly so.

Provided by Sam Sifton

Categories     brunch, dinner, roasts, main course

Time 3h15m

Yield Serves 10 to 12.

Number Of Ingredients 4

1 whole goose, approximately 12 pounds
Kosher salt
Freshly ground black pepper
3 pounds small potatoes, ideally red or Yukon gold, peeled

Steps:

  • Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
  • Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
  • Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
  • After an hour's roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
  • After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
  • Remove potatoes from pan and keep them warm under foil until ready to serve.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 57 grams, Carbohydrate 25 grams, Fat 89 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 26 grams, Sodium 933 milligrams, Sugar 1 gram

ROASTED GOOSE WITH BLACKBERRY GINGERED SAUCE



Roasted Goose with Blackberry Gingered Sauce image

Provided by Danny Boome

Categories     main-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 13

1 (10-pound) goose, cleaned and trimmed with innards removed
Sea salt
1 orange, quartered
1 lemon, quartered
1 apple, cored and quartered
2 tablespoons goose fat
1/2 cup scallions
2 tablespoons grated ginger
2 cups blackberries
1 tablespoon sugar
1 tablespoon soy sauce
2 cups Zinfandel
2 cups chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • Wash the goose thoroughly inside and out. Dry well with paper towels. Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt. Stuff the bird with the cut fruit. Tuck the wings under so they are not exposed. Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack. Place the pan in the oven for 45 minutes. Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn. After 45 minutes, take the goose out of the oven. Turn it breast side up and prick the skin again. Carefully remove the excess fat by tilting the pan and using a baster. Add another 1/2-inch of water to the pan. Continue to roast for another 2 hours.
  • The goose is cooked when its juices run clear when the thigh is pierced with a skewer. If they are at all bloody, roast for a further 15 minutes and check again. To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh. It should read 170 degrees F on an instant-read thermometer. Remove from the oven and let it rest for 15 minutes.
  • Pour out excess fat leaving about 2 tablespoons. Add the scallions, ginger, blackberries, sugar and soy sauce. Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released. Add Zinfandel and reduce by half then add the chicken stock and reduce by half again. Pass sauce through a sieve and discard the pulp. Serve with the goose.

ROAST GOOSE



Roast Goose image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup honey
1 cup white vinegar
Enough water to cover the goose
One 10 to 12 pound fresh goose
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 bay leaves
2 tablespoons dried thyme
2 tablespoons dried rosemary
4 cloves garlic
1 small onion
2 tablespoons olive oil
1/2 cup flour
3 cups chicken stock

Steps:

  • Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
  • Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
  • Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
  • Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

ROASTED WILD GOOSE OR DUCK



Roasted Wild Goose or Duck image

This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.

Provided by Kitten

Categories     Meat and Poultry Recipes     Pork

Time 4h10m

Yield 10

Number Of Ingredients 16

1 (12 pound) whole goose, skinned
2 sticks cold butter, cut into small pieces
1 ½ cups fresh cranberries
½ cup raisins
1 large orange with peel, chopped
1 medium onion, chopped
1 large apple - peeled, cored, and quartered
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon minced garlic, or to taste
1 bay leaf, broken into pieces
salt and ground black pepper to taste
kitchen twine
2 sheets aluminum foil
1 pound bacon

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
  • Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
  • Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
  • Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
  • Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.

Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g

BAKED GOOSE BREAST RECIPE - (4.3/5)



Baked Goose Breast Recipe - (4.3/5) image

Provided by gnikylime

Number Of Ingredients 18

Goose breast, boneless with skin
Touch olive oil
10 g star anise
10 g fennel seeds
6 g coriander seeds
3 g Sichuan pepper
2.5 g cloves
6.5 g cinnamon sticks
2 - 3 threads of saffron
10 g soft brown sugar (alternatively, mix 5 g. white sugar and 5 g. molasses)
7 g sea salt
3 g whole black peppercorns
1 clementine
1/2 a bunch of fresh rosemary
2 onions, cut into 1/3-in.[.85-cm.]-thick disks
3 carrots, cut into 1/3-in[.85-cm.].-thick disks
3 sticks of celery, cut into 1/3-in.[.85-cm.]-thick pieces
1 handful of fresh bay leaves

Steps:

  • Take goose breast out of the refrigerator and let warm to room temperature. Pat the breasts dry with paper towels. If you are working with a domesticated goose or a very fat duck, use a sharp knife to score the skin (but not the meat) in a crosshatch pattern, making the slashes about 1 inch across. This helps the fat render and will give you a crispier skin. Do not score the skin of a wild goose unless it is very fatty. Preheat oven to 325F/163C. To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Rub the goose all over with a little olive oil and half of the spice mix, making sure you get into all the nooks and crannies. (Reserve the remaining half for the red cabbage.) Grease a baking dish large enough to hold all of the goose with olive oil. Line the bottom of the dish with the onion, carrot, and celery disks. Distribute the herbs and mandarin pieces on top of the onions. Place the goose breasts on the top of everything else. Check after 40 minutes and continue checking every 5 minutes. When the breast hits 160F/71C internal temperature, remove from the oven. Let it rest for at least 45 minutes. Take a big frying pan and put in about a tablespoon of that goose fat. Put it over medium-high heat. Once the pan is hot, cook the goose breast skin-down for 2 - 4 minutes to get a nice brown on the skin. Reserve the remaining rendered fat for future use.

ROASTED GOOSE WITH PORT WINE CHERRY SAUCE



Roasted Goose with Port Wine Cherry Sauce image

Juicy and crispy, this goose is roasted to perfection and drizzled with a warm, rich, fruity sauce. Perfect for a special occasion!

Provided by Krystal

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 3h30m

Yield 6

Number Of Ingredients 13

1 (10 pound) whole goose
sea salt to taste
½ orange
½ lemon
½ Granny Smith apple
2 tablespoons goose fat
1 cup cherries, pitted and halved
1 cup port wine
1 ½ teaspoons grated fresh ginger root
¼ cup thinly sliced green onion
1 tablespoon white sugar
1 ½ teaspoons soy sauce
½ cup chicken stock

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water.
  • Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.
  • Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

Nutrition Facts : Calories 887.3 calories, Carbohydrate 10.1 g, Cholesterol 237.3 mg, Fat 60.7 g, Fiber 1.3 g, Protein 65.1 g, SaturatedFat 18.8 g, Sodium 367.4 mg, Sugar 7.2 g

PAN-ROASTED GOOSE BREAST



PAN-ROASTED GOOSE BREAST image

Categories     Game     Quick & Easy     Dinner

Yield 1

Number Of Ingredients 3

1 goose breast
salt and pepper
olive oil

Steps:

  • 1. Clean and dry the goose breast. Scorch the skin with intersecting lines; this allows the excessive fats to leak out.Turn your stove on high heat and drizzle good olive oil in the searing hot pan. Generously season both side of the breast with salt and pepper. Then sear each side of the breast for 4 minutes. 2. After place the pan in a preheated oven 375 F for 15 minutes so the breast can be fully cooked.

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From simplerecipe.us


RECIPE OF SPEEDY PAN ROASTED GOOSE BREAST/ CHERRY SAUCE/ SWEET …
Steps to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy : Take the breast out of the fridge 15 min before the cooking. Using the kitchen paper dry the skin of any moisture. Using a sharp knife score the skin. Season the breast with the salt. Place the breast on the cold frying pan with metal handle. Light the gas under the ...
From americanrecipes.cyou


TOP 49 COOKING GOOSE BREASTS RECIPES
3 Ways to Cook Goose Breasts - wikiHow . 1 week ago wikihow.com Show details . Pan-Roasted Goose Breasts Download Article Salt the goose breasts and … Sweet and Savory Slow-Cooker Goose Breasts Download Article Cut the … Grilled Goose Breasts with Bacon Download Article Combine rosemary, … › 92% (13) › Estimated Reading Time: 8 mins › …
From mcswe.tibet.org


RECIPE OF QUICK PAN ROASTED GOOSE BREAST/ CHERRY SAUCE/ SWEET …
2020-08-05 To get started with this recipe, we have to prepare a few ingredients. You can cook pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy using 15 ingredients and 13 steps. Here is how you cook it. The ingredients needed to make Pan roasted goose breast/ cherry sauce/ sweet potato mash/savoy: Make ready 1 goose breast; Make ready For ...
From easymixeddrinks.netlify.app


HOW TO ROAST A GOOSE - THE SPRUCE EATS
2019-10-19 Remove the goose from the oven, cover with foil and let rest for 15 minutes. Get a sauté pan hot, add some of your rendered goose fat and sear the breasts, skin-side down, for about 4 minutes, until the skin is super crispy and golden brown. Set aside. Carve off the legs and wings and sear them the same way, skin-side down. Meanwhile, slice ...
From thespruceeats.com


BASIC ROAST BREAST OF GOOSE BRITISH RECIPES - COOKIPEDIA.CO.UK
Method. Wash and dry the breast and place skin uppermost on a rack in a roasting tin. Season the skin with the salt and pepper and rub it in with your fingers. Roast for 25 minutes. Remove from the oven and prick a few holes in the skin, using a skewer. Return to the oven and roast for a further 25 minutes.
From cookipedia.co.uk


PAN FRIED GOOSE BREAST RECIPES ALL YOU NEED IS FOOD
1. Heat oven to 350°F. Dip breast meat in beaten eggs, then in bread crumbs. In a frying pan, heat olive oil, then brown breasts on all sides. Place meat in a baking dish. 2. In a bowl, combine salt, pepper, paprika, bay leaves, cloves, and garlic. Then, add red wine vinegar, ketchup, Worcestershire and soy sauce.
From stevehacks.com


ROAST GOOSE BREAST RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ROAST GOOSE BREAST WITH APPLES AND RAISINS | RECIPE - CUISINE FIEND
2020-03-02 1. Score the goose skin in a criss-cross pattern, making sure not to cut through the meat. Rub both sides with salt and pepper. 2. First prepare the topping: melt the butter in a skillet and add the apples, raisins, spice and cinnamon. Cook covered over …
From cuisinefiend.com


CHINESE ROAST GOOSE RECIPE - FOOD NEWS
Chinese Roast Goose Recipe. Pre-heat the oven to 450 o F / 230 o C. Place the goose on a rack in a deep 5 cm roasting pan and roast the goose, breast side up, for 12 minutes until golden. Turn the goose over with a towel (avoid using a fork) and roast for another 12 minutes. Happy Family restaurant in Oakland (Harrison and 10th)offers "Roast ...
From foodnewsnews.com


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Top Asked Questions

How to cook a goose breast in the oven?
Directions. Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour...
What do you put on a roast goose breast?
meat tenderizer, paprika, oil, geese breasts, garlic salt, pepper and 3 more Pan-roasted Goose Breast With Roast Swede And Chestnuts And Leek And Cranberry SauceBBC olive oil, butter, chestnuts, salt, cranberry, leek, olive oil and 6 more Roast Goose Breast With Apples And RaisinsCuisine Fiend
How do you cook a goose in a frying pan?
Flip over the goose and cook on the flesh for 4-5 minutes, or until medium-rare. Remove from the pan and rest in a warm place. Parboil the potato for 2 minutes in a pan of salted boiling water. Drain. Heat a frying pan to medium heat and add the rendered goose fat, jamon and potato.
How much barbecue sauce do you put in a goose breast?
Sweet and Savory Slow-Cooker Goose Breasts 1 4 goose breasts 2 4 1/2 cups (1 kg) of barbecue sauce 3 1 20-ounce (567 g) can of pineapple tidbits 4 1 green pepper, sliced 5 1 onion, chopped 6 4 garlic cloves, minced More ...

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