Good Goose recipe?

Question

I'm looking for a good goose recipe that would be good to feed about 20 people. I'm having a birthday party for my father in law and he had goose once and loved it. Now I'm trying to find good easy recipes for it. Can anyone help me?

Answer 1

Roast Goose with Apple-Raisin Stuffing
1 domestic goose (10 to 12 pounds)
1 cup chopped celery
1 cup chopped onion
2 tablespoons butter or margarine
3 cups chopped peeled apples
2 cups raisins
8 cups cubed day-old white bread
2 to 3 tablespoons sugar
1 teaspoon salt
2 eggs
1/2 cup apple cider
1/2 cup water
Sprinkle the inside of the goose with salt. Prick skin well; set aside. In a skillet, saute the celery and onion in butter; transfer to a large bowl. Add the apples, raisins, bread, sugar and salt. In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a meat thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing. Yield: 8-10 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=2838

Goose with Corn Bread Stuffing
1 package (8-1/2 ounces) corn bread/muffin mix
1 domestic goose (10 to 12 pounds)
Salt
1-2/3 cups chopped onions
2 cups sliced fresh mushrooms
2 cups sliced celery
6 tablespoons butter or margarine
1-1/2 cups grated peeled apples
1 cup chopped pecans
3/4 cup shredded carrots
2 tablespoons minced fresh parsley
3/4 teaspoon each dried thyme, marjoram and rubbed sage
1/4 teaspoon pepper
1 cup chicken broth
3 medium carrots, cut into chunks
1 medium onion, cut into 6 wedges
3 garlic cloves, minced
1/2 cup white wine or additional chicken broth
Prepare corn bread according to package directions; cool on a wire rack. Rub inside of goose cavity with salt. Prick skin well; set aside. Cut corn bread into cubes; place on a baking sheet. Bake at 350° for 15-20 minutes or until lightly browned. Place in a large bowl. In a skillet, saute chopped onions, mushrooms and celery in butter; add to corn bread cubes. Gently stir in apples, pecans, shredded carrots, parsley, herbs and pepper. Add broth; toss gently. Stuff the goose body and neck cavities; truss opening.
Place carrot chunks, onion wedges and garlic in a shallow roasting pan. Place goose breast side up over vegetables. Pour wine or additional broth over goose. Bake, uncovered, at 350° for 3-1/2 to 4 hours or until a meat thermometer reads 180° (cover with foil during the last hour to prevent over browning). Cover and let stand for 10-15 minutes before carving. Yield: 10-12 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=20175

Answer 2

Roast Goose with Potato, sage and apple stuffing served with spiced pickled pears


Degree of difficulty: Medium

You need:
1 duck weighing 10-12 lb 5 kg
For the stuffing
700g potatoes – red
225g onion, finely chopped
2 medium granny smith, peeled and chopped
1 tablespoon chopped parsley
1 tablespoon chopped sage leaves
50g butter
salt and freshly milled black pepper

Method:
Begin by peeling the potatoes and chopping them into 2 cm cubes. Place them in a saucepan with some salt, then cover them with boiling water and simmer for about 8 minutes or until they’re just tender. Meanwhile melt the butter in a large frying pan and cook the onions and apples gently for about 10 minutes, then add the sage and parsley and finally the drained potatoes. Stir to mix everything thoroughly, season with salt and pepper, then pack the stuffing into the body cavity of the goose.
Roast the bird by laying the bird on a rack in a roasting tin, and then place it in the centre of the pre-heated oven. Give it 30 minutes initial cooking, then reduce the temperature to 180C and roast another 2.5 hours. That is for a 5kg duck plus stuffing, allow 15 minutes less for 4.5kg bird, 15 minutes more for a 5.5kg one. . Serve with gravy made from duck giblet stock and the roasting tin juices remaining after the fat has been drained off. Give each person some of the stuffing and have a bowl of spiced pickled pears, reheated for 5 minutes in their own juices, on the table for everyone to help themselves.

Answer 3

If you would like to try a Chinese way of cooking, but to feed 20 people isn't easy, I would suggest you to prepare 2 geese for the party, anyway here is a easy one, hope you like it.

<<<<< Crispy Pepper-skin Goose >>>>> (Serves 10)

1 Goose (about 4.5 kg)
4 green onions, (chopped)
5 slices of fresh ginger root, crushed
3 tablespoon cooking wine or sherry
2 tablespoon salt
2 teaspoon Szechuan peppercorns
1 star anise
2 tablspoon soy sauce
oil for frying
dash of Szechuan peppercorn salt

1) Combine green onions, ginger,cooking wine, salt, Szechuan peppercorns and star anise in a bowl, mix well, and rub the mixture on the surface and in the cavity of the goose. Marinate for 30 minutes. Steam the goose with a big steamming pot over high heat for 2 hours, or until soft. Remove while the goose is still hot, rub it with 2 tablespoon Soy Sauce.
2) Heat the wok then add oil over medium heat, Deep-fry the goose for 10 minutes or until golden brown. Remove and cut it into bite-size pieces; place them on a serving plate. Dip into Szechuan peppercorn salt before eating

Szechuan Peppercon salt :
Stir-fry 1 tablespoon salt in a pan until the salt is very hot, mix with 1/2 teaspoon Szechuan peppercorn powder, stir well.

I like the crispy skin....!