Cooking Goose

Duvel · December 24, 2019

11 hours ago, rotuts said:

@Duvel

some sausage might have been a fine addition

something ground very fine

w subtle favors

I know !

the King and Queen [ sic ]

of all sausages :

Weisswurst :

https://en.wikipedia.org/wiki/Weisswurst

just saying

Point taken. Therefore we had Weisseurst the following day - my area produces a “Christmas sausage”, essentially a Weisswurst, heavy on the ginger and the lemon peel. Sold only one special day before Christmas. It comes in hog casings, so you can (very carefully) grill it.

As every year, it was well received (with potato purée and sauerkraut, of course - German Christmas seems to be all about the spuds and cabbage derivatives) ...

haresfur · December 24, 2019

Certainly no goose expert, but I did one a while ago (the dearly beloved must have been out of town). I sous vide - confited the legs then coated in dukka and browned - trying to replicate the ones from a local restaurant - Masons of Bendigo. The problem was that the legs fell apart so I'd do them for less time. I roasted the rest because I didn't want the skin to get soggy in the sous vide. Still wasn't crispy enough but I'm glad I just roasted it rather than sv. That is if you want the skin.

robirdstx · December 24, 2019

I have started the prep on my Christmas goose. I am using Serious Eats recipe for Crisp-Skinned Roast Goose.

The goose has been pricked and blanched, sprinkled with a mixture of kosher salt and baking powder, and is now resting uncovered in the refrigerator.

&roid · December 24, 2019

Ours is underway too. So far I’ve broken it down into legs, a crown and some carcass pieces.

The carcass has been roasted with some chicken wings, the neck and the gizzard:

The legs are now sitting atop the browned carcass, with some bay, thyme and salt. They are set to start cooking at 6am for about 2-2.5 hours at 120°C:

The presents are all under the tree so I’m away to bed, hoping I’ve been good this year

Edited December 24, 2019 by &roid (log)

&roid · December 25, 2019

Christmas morning update:

To tie in with our turkey better I’ve split the cooking of the legs and the crown into two separate parts. The legs were cooked really nicely after 2.5 hours at 120°C convection. I’ve pulled them out, continued to simmer the stock a little longer then sieved and defatted it. The legs I’ve wrapped in foil and will come back to later.

The crown went in at 10am (again on 120°C convection) and took 90 minutes to get up to temp. I was aiming for 54°C as per the Raymond blanc recipe but overshot slightly to 56.6°. The crown is resting now (while our turkey crown continues to cook) and will get a blast at 250°C just before we’re ready to eat.

Merry Christmas everyone!

robirdstx · December 25, 2019

Resting!

robirdstx · December 26, 2019

Crisp-Skinned Roast Goose Leg, Andouille Stuffin’ Muffin, Mashed Potatoes with Goose Gravy, and Braised Cabbage with Onions and Carrots

Edited December 26, 2019 by robirdstx (log)

&roid · December 26, 2019

Late update, as predicted the champagne and claret took over 😚

Turned out to be the best goose we’ve had. Cooking the dark meat and breast separately worked very well.

It took another 20 minutes or so in a 250°C oven to crisp. Sauce was a Madeira and cassis reduction and got rave reviews.

I’ll definitely be making this again next year.

liuzhou · December 26, 2019

I leave it to my local Hong Kong style roast goose joint which always does it better than I ever will.

Okanagancook · December 26, 2019

@&roidthe meat looks stunning! Great job.

heidih · December 26, 2019

I think Niki's goose adventures fit in nicely here Beautiful geese (and ducks) everyone

https://www.seriouseats.com/2015/12/jewish-christmas-goose.html

robirdstx · December 27, 2019

I think we are set for goose fat for a bit!

Duvel · January 11, 2020

For documentation purpose in this thread:

Goose legs, rubbed heavily with salt, pepper, garlic and thyme. Directly vacuumed and SV for 24h @71oC. Crisped under a hot broiler with fan assist. A keeper ...

gfweb · April 24, 2020

@Duvel or anyone

I'm so bored with this virus thing that thawing the goose in the freezer was interesting.

I was planning to SV the breasts as I do duck, 2-3 hours at 135F (57C) followed by skin searing, but the goose cooking times on various sites vary widely; from 2 hours at 135 F (57C) to 24 hours at 150F (65C).

Is a farmed goose breast so tough that long cooks are needed?

Thoughts?

rotuts · April 24, 2020

I of course had an opinion , w no personally supported data :

the duck was farmed , and Im betting so was the goose.

Id stick to the same temp for the goose br. but consider a sl longer SV time as its thicker .

I doubt these geese get to fly around much , un like their Canadian Relatives .

they probably get to walk around as much as the farmed ducks .

Edited April 24, 2020 by rotuts (log)

Duvel · April 24, 2020

3 hours ago, gfweb said:

Is a farmed goose breast so tough that long cooks are needed?

Unlikely. It is slightly bigger than its duck counterpart, but should not require softening if it is a farmed goose. Wild goose, whose breasts actually get sone exercise, might differ ...

So, 3-4h at 57oC should give a perfect medium cooked appearance, a little less (say 54oC) medium rare. I‘d go with that.

Good luck 🤗

gfweb · April 26, 2020

Thanks @Duvel and @rotuts. I did 3 hours 137F (58.33C) for the breast. Was just right.

Tri2Cook · April 26, 2020

I have to say, after reading through this entire discussion, I am extremely disappointed that not one person came back with a picture of their finished bird and captioned it "my goose is cooked."

Duvel · April 26, 2020

2 hours ago, Tri2Cook said:

I have to say, after reading through this entire discussion, I am extremely disappointed that not one person came back with a picture of their finished bird and captioned it "my goose is cooked."

Eeehm ... please check 5 posts above:

JoNorvelleWalker · April 26, 2020

2 minutes ago, Duvel said:

Eeehm ... please check 5 posts above:

Through to the keeper.

Duvel · April 26, 2020

1 hour ago, JoNorvelleWalker said:

Through to the keeper.

When you are right, your are right 😉

Tri2Cook · April 26, 2020

11 hours ago, Duvel said:

Eeehm ... please check 5 posts above:

With apologies for my apparent lack of reading skill, you'll have to lead me directly to the part where anybody said "my goose is cooked"... I'm still not seeing it.