Difference between revisions of "Roast Goose"

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m (Text replace - "Category:Chinese cuisine" to "Category:Cantonese cuisine")
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  | [[Cuisine of China|Cuisine of China]]
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Cantonese roast duck/goose (烧鸭\烧鹅)
 
  
== Ingredients ==
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==Description==
* Duck or goose  3-6 pounds (1.3kg - 2.6kg)
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Roast Goose <ref>{{cite book|last=Lawson|first=Nigella |title=Nigella Christmas |year=2008|publisher=Alfred A. Knopf Canada |isbn=978-0-307-39774-4|pages=149-150}}</ref> <ref>{{cite book|last=Crocker|first=Betty |title=Betty Crocker's best Christmas cookbook |year=1999|publisher=General Mills, Inc. |isbn=0-02-863465-9|pages=72-73}}</ref> <ref>{{cite book|last=Day|first=Martha |title=Classic Cooking for Christmas |year=2010|publisher=Anness Publishing Ltd |isbn=|pages=24-25}}</ref> <ref>{{cite book|last=Stewart|first=Martha |title=The Martha Stewart Living Christmas Cookbook |year=2003|publisher=Clarkson Potter/Publishers, New York |isbn=1-4000-5037-5|pages=225-226}}</ref> is a another bird to use for holiday meals such as Christmas.
* 3 green onions or 1 onion
 
  
=== Marinade ===
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==Ingredients==
* 2 tbsps light soy sauce
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*1 fresh or frozen goose, giblets reserved (about 12 pounds), rinsed and patted dry
* 2 tbsps dark soy sauce (option, can use light soy sauce instead)
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*coarse salt and freshly ground pepper
* 2 cups (450ml) of white wine, sherry or Chinese cooking wine
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*3 carrots, cut in half
* 1 tsp [[Five Spice Powder|Chinese five spice powder]]
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*3 stalks celery, cut in half crosswise
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*1 bunch fresh thyme
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*1 bunch fresh sage
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*1 onion, cut in half
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*8 sprigs flat-leaf parsley
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*1 fresh bay leaf
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*1 tsp whole black peppercorns
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*1/2 cup dry white wine
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*1 tbsp unsalted butter
  
=== Glaze ===
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==Procedures==
* 2 tbsps [[Hoisin Sauce|Hoisin sauce]]
 
* 2 tbsps dark soy sauce
 
  
== Procedure ==
 
  
=== Preparation ===
 
# Mix all marinade ingredients together.
 
# Mix all glaze ingredients together.
 
# Wipe the mixture all over the duck/goose, inside and outside.
 
# Wipe the glaze mixture inside the duck/goose
 
# Sit duck in breast up, in an open container and on a rack
 
# Put in the refrigerator to chill over night.
 
  
=== Cooking ===
 
# Preheat oven to 450°F (220°C)
 
# Put 1 to 1/2 inch (2.5cm) of water in the roasting pan (so to catch the grease come out from the  duck/goose while roasting and prevent smoking of the grease in the oven)
 
# Place onion inside duck/goose, put duck/goose in the roasting pan, on a roasting rack, 
 
# Place duck/goose in the oven, back up, for 15 minutes
 
# Turn duck/goose to breast up, roast for another 15 minutes
 
# Turn oven heat to 375°F (190°C), roast the duck/goose until internal temperature reach a minimum of 180F (test between the thigh, the thickest part of the duck/goose, be careful not to touch the bone)
 
# Glaze the duck/goose, turn oven up to 450°F (200°C) and roast again for about 10 minutes
 
  
Carve and serve!
 
  
[[Category:Duck Recipes|{{PAGENAME}}]]
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==References==
[[Category:Goose Recipes|{{PAGENAME}}]]
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<References/>
[[Category:Cantonese cuisine]]
 
  
[[Category:Recipes_with_metric_units|{{PAGENAME}}]]
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[[Category:North American cuisine]]

Revision as of 20:53, 25 October 2012


Description

Roast Goose [1] [2] [3] [4] is a another bird to use for holiday meals such as Christmas.

Ingredients

  • 1 fresh or frozen goose, giblets reserved (about 12 pounds), rinsed and patted dry
  • coarse salt and freshly ground pepper
  • 3 carrots, cut in half
  • 3 stalks celery, cut in half crosswise
  • 1 bunch fresh thyme
  • 1 bunch fresh sage
  • 1 onion, cut in half
  • 8 sprigs flat-leaf parsley
  • 1 fresh bay leaf
  • 1 tsp whole black peppercorns
  • 1/2 cup dry white wine
  • 1 tbsp unsalted butter

Procedures

References

  1. Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 149-150. ISBN 978-0-307-39774-4. 
  2. Crocker, Betty (1999). Betty Crocker's best Christmas cookbook. General Mills, Inc.. pp. 72-73. ISBN 0-02-863465-9. 
  3. Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 24-25. 
  4. Stewart, Martha (2003). The Martha Stewart Living Christmas Cookbook. Clarkson Potter/Publishers, New York. pp. 225-226. ISBN 1-4000-5037-5.