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the Hungry Mouse cooks a goose http://www.thehungrymouse.com/2012/12/02/roast-goose-two-recipes-plus-what-to-do-with-a-smoked-goose/

the Hungry Mouse cooks a goose http://www.thehungrymouse.com/2012/12/02/roast-goose-two-recipes-plus-what-to-do-with-a-smoked-goose/

I have made a Thanksgiving goose every year for at least 15 years. I  have steadily gained on making the perfect bird but I finally found  the greatest recipe ever in Cook's Magazine. The divine part of this  approach to cooking the goose is that it employs some of the eastern  method of drying the skin which is used in Peking Duck. The skin  simply drops all its fat and leaves a crispy, dry, delectable skin  that folks fight over! No more rubbery, yucky goose skin full of fat!

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Char Siu (Chinese BBQ Pork) - so easy to make at home in the oven, and you can get all the ingredients at the supermarket!

Char Siu (Chinese BBQ Pork) - so easy to make at home in the oven, and you can get all the ingredients at the supermarket!

DBG's Bourbon Duck Bites - Wild Game Recipes. Pro Hunter's Journal | LEM Products | Killer Recipes for Sportsmen and Food Lovers

DBG's Bourbon Duck Bites - Wild Game Recipes. Pro Hunter's Journal | LEM Products | Killer Recipes for Sportsmen and Food Lovers

Cantonese Roast Duck -4 ½lb oven-ready duckling -2tsp salt -4tbsp maltose or honey -1tbsp rice vinegar -½tsp red food coloring (opt) -About ½ pint warm water ~Stuffing: 1tbsp oil -1tbsp finely chopped spring onion -1tsp finely chopped fresh ginger root -1tbsp caster sugar -2tbsp Chinese rice wine (or dry sherry) -1tbsp yellow bean sauce -1tbsp hoisin sauce -2tsp five-spice powder

Cantonese Roast Duck -4 ½lb oven-ready duckling -2tsp salt -4tbsp maltose or honey -1tbsp rice vinegar -½tsp red food coloring (opt) -About ½ pint warm water ~Stuffing: 1tbsp oil -1tbsp finely chopped spring onion -1tsp finely chopped fresh ginger root -1tbsp caster sugar -2tbsp Chinese rice wine (or dry sherry) -1tbsp yellow bean sauce -1tbsp hoisin sauce -2tsp five-spice powder

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