Tag: goose

Goose Breasts with Cactus Fruits – Recipe

Ingredients (2 servings):

  • 2 goose breasts
  • 6 cactus fruits
  • 2-3 tablespoons fruit vinegar, to taste
  • 50 ml Naxos kitron liquor, I had bought from Naxos island, when travelling in Greece in my Cyclades holiday
  • 50 g butter
  • salt and freshly ground black pepper

Preparation method:

  1. Seasons with salt and pepper both sides of the goose breasts.
  2. Cut off the top and bottom parts of the cactus fruits.
  3. Score the skins of the fruits from top to bottom.
  4. Peel off the skins of the cactus fruits with your bare fingers if the fruit is ripe enough. If not you can help yourself with a peeling knife.
  5. Halve each fruit lengthwise.
  6. Place them in about 1 litre water, bring to boil and cook on medium-low heat until the fruits get soft and mushy.
  7. Run the mushy-cooked cactus fruits through a sieve to remove the seeds, that are in a large number.
  8. If too much of the fruit pulp has remained with the seeds, add them again to some water, cook them a bit and repeat procedure with the sieve 1-2-3 times, until the seeds remain without much fruit pulp.
  9. Bring the cactus juice to boil, add the kitron liquor and cook until reduced to the desired thickness.
  10. Add a bit of salt and some fruit vinegar to adjust the tartness and saltiness to your taste.
  11. Add the butter to the pot, cook stirring a minute until it melts and incorporates, thickening the sauce even further a bit.
  12. Heat a large frying pan and fry the breasts skin side up for about 10 minutes until the fat of the skins has melted and the skin is nicely golden-brown and crispy.
  13. Increase the heat, flip the breasts and fry them meat side for another 2 minutes.
  14. Remove the breasts from the heat and let them rest for 5-10 minutes.
  15. Slice the breasts into half centimetre slices.
  16. Serve the sliced goose breasts basted with the cactus fruit sauce.

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ingredients:

  • 1,5 kg goose innards and PARTS: wings, neck, gizzards, hearts, even carcass
  • 3-4 medium carrots
  • 2 parsley roots
  • 1 parsnip root
  • 1 large purple onion
  • 2-3 garlic cloves
  • 100 g green peas (it can be frozen or fresh)
  • 100 g mushrooms
  • 350 g rice
  • 2-3 tablespoons goose fat
  • salt, pepper, parsley leaves

Preparation method:

  1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
  2. Cover them with about 3 litres of cold water and start cooking it.
  3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
  4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
  5. Keep cooking over low heat until the meat is cooked.
  6. Filter the soup’s broth and set aside its fat.
  7. Dice the vegetables into bigger cubes.
  8. Brown these dices veggies in some goose fat for a few minutes.
  9. Bone the meat and cut it into bigger pieces.
  10. Fry the rice in goose fat until translucent, glassy like.
  11. Add the green peas and fill up with about a litre of the goose stock, cover and simmer over low heat.
  12. Fry the mushrooms and the goose parts in the goose fat.
  13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
  14. Serve while hot sprinkling some chopped parsley leaves on top.

Stuffed Goose Neck – Hungarian Jewish Recipe

Ingredients (2 servings)

  • 1 goose neck’s skin
  • 1 goose liver
  • 1 onion
  • 1 egg
  • 1 hard-boiled egg
  • a few parsley leaves
  • 1 slice of bread
  • 50 ml milk
  • salt and pepper to taste
  • paprika to taste
  • marjoram to taste
  • 1 tablespoon goose fat

Preparation method

  1. Let the bread slice soak in milk.
  2. Debone and clean thoroughly the neck.
  3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
  4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have an interesting texture.
  5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
  6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
  7.  Add a bit of water and saute it over low heat for about 10 minutes.
  8. When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
  9. Sew the smaller end of the gooseneck skin and fill it with the mix, with the help of a spoon.
  10. Saw carefully the other end of the neck and place it in an oven resistant tray.
  11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
  12. Heat the oven to 200 Celsius, add the gooseneck and roast until crunchy and golden brown, turning once and ladle some fat on top.
  13. Leave it to cool down, slice and serve.