Whitley Goose Recipes

WHITLEY GOOSE

Steps:

• Peel the onions and put in a pan of water with a little salt
• Bring to the boil and simmer for 25 minutes until soft.
• Drain the onions and leave to cool
• Preheat the oven to 200C 400F Gas Mark 6.
• Grease a casserole dish with some butter.
• Grate the cheese
• Chop the onions into rough segments and add to the casserole dish with half the cheese.
• Season with black pepper
• Add the cream and top with the remaining cheese.
• Bake for 25-30 minutes until golden.

WILD GOOSE BREASTS WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
• In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
• Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

WHITLEY " GOOSE "

Steps:

• Preheat the oven to 400°F (200°C/Gas 6).
• Place the onions in a saucepan and cover with lightly salted water. Bring to the boil, then simmer for 15-20 minutes or until the onions are tender. Drain well and allow to cool a little.
• Chop the onions roughly and mix with half the cheese. Season to taste with pepper, and salt if desired, to taste.
• Butter an ovenproof dish and pour in the cream. Lightly stir in the onion mixture and top with the remaining cheese.
• Bake for 20-30 minutes, or until golden.
• Serve as an accompaniment to cold meat or ham or accompanied by crusty bread.

BRAISED GOOSE WITH WHITE WINE AND COFFEE

Steps:

• Preheat the oven to 300°F. Cut the goose into about 8 pieces, discarding the neck. (If you can get your butcher to do this for you, so much the better; the bones are tough and the joints not readily apparent. But you can hack right through with a heavy knife or cleaver.) Put the butter and oil in a large flameproof casserole that can later be covered and turn the heat to medium-high; wait a minute or so, until the butter melts into the oil. Add the goose, skin side down, season it with salt and pepper, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the goose to a plate.
• Add the celery, onion, carrot, and thyme to the pan. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, stirring and scraping the bottom of the pan, until the wine bubbles and is slightly reduced. Return the goose to the pot, cover, and put in the oven. Cook, checking every now and then just to make sure the mixture is not drying out (it will not), for at least 2 hours, or until the meat is very tender and almost falling from the bone. (The dish may be prepared to this point and set aside for a few hours or refrigerated for up to a day, then reheated before proceeding.)
• Mix together the coffee and the cornstarch and stir into the sauce, cooking until it thickens slightly. Taste and adjust the seasoning, garnish, and serve.