Foie gras sandwich

Foie gras sandwich by Cristina Bowerman Serves 4 60 minutes Ingredients Foie gras 1 lobe of foie gras flaky sea salt Licorice bread rolls 15g of fresh yeast 240g of water 450g of plain flour 75ml of extra virgin olive oil 18g of salt olive oil 15g of liquorice powder, preferably Amarelli Mango ketchup 1 mango, peeled and roughly chopped 90ml of orange juice 45ml of dry white wine 12ml of cider vinegar 12ml of lime juice 20g of cane sugar 1/2 garlic clove 1/4 onion, finely chopped 1 tsp fresh ginger, grated 1 tsp allspice 1 pinch of cayenne … Continue reading Foie gras sandwich

Roast Goose with Port Gravy

Roast Goose with Port Gravy Recipe By:Christine L. “I’ve made this goose several times, and it is fantastic. A perfect holiday meal!” Ingredients 1 (12 pound) fresh goose 3 onions 2 stalks celery 4 slices French bread 2 carrots 1 cup boiling water 1 cup dry white wine 1/4 cup tawny port wine 1/3 cup all-purpose flour 3 cups chicken broth salt to taste ground black pepper to taste Directions Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with … Continue reading Roast Goose with Port Gravy

Slow Cooker Barbecue Goose Sandwich

Slow Cooker Barbecue Goose Sandwich Recipe By:SHIVERDEN “The secret to goose is to cook it until it falls apart – you need a slow cooker. This is a good sandwich recipe for goose breast.” Ingredients 2 tablespoons butter 1 clove garlic, minced 1 small yellow onion, sliced 1 goose breast 1 1/2 tablespoons Worcestershire sauce 2 cups chicken broth Directions 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 … Continue reading Slow Cooker Barbecue Goose Sandwich

Canada Goose in Sweet Chili Sauce

Canada Goose in Sweet Chili Sauce Recipe By:Daniel “Wild Canada goose breast with cooked onions and garlic in a sweet chili sauce.” Ingredients 1/4 cup olive oil 1 small sweet onion, diced 2 teaspoons minced garlic 1 (8 ounce) skinless, boneless goose breast half, cut into 1/8-inch slices salt and ground pepper to taste 1/4 cup sweet Thai chili sauce Directions Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Season goose with salt and pepper; add to the hot oil. Cook goose breast slices in … Continue reading Canada Goose in Sweet Chili Sauce

Foie gras

Foie gras Foie gras is a luxury food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain and other countries, it is occasionally produced using natural feeding. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.More at Wikipedia From Wikipedia, the … Continue reading Foie gras

Goose and Kraut

Goose and Kraut Prep 30 m Cook 5 h Ready In 5 h 30 m Recipe By:Matt Schwab “This an easy way to prepare wild goose for the hunters or family. You can use goose with the skin on, but the meat will be greasier.” Ingredients 1 (10 pound) whole, skinned goose 2 cups shredded potatoes 2 (32 ounce) jars sauerkraut with liquid 2 cups applesauce 1/4 cup brown sugar Directions Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying special attention to the cavity. Poke holes all over the goose using a … Continue reading Goose and Kraut