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Old 12-07-2006, 04:11 PM   #11
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Okay - I did a search too & couldn't find it here so I'll ferret out the book & have to post it tomorrow or over the weekend. I don't have a light at my computer, so can't really read/copy anything.

The recipe is definitely worth it, & can be used for duck as well. After trying it once, it's now the only way I ever use to roast goose for Xmas.
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Old 12-07-2006, 11:04 PM   #12
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I have always wanted to try goose but haven't had the chance to yet.
Quote:
Originally Posted by BreezyCooking
When it comes to cookbooks, to be honest, I really don't mind used copies. If I really like the book, it's going to get stained by me anyway!!!
Some of my favorite cookbooks came from used book stores. I also check the library out now and then and copy any good recipes I find.

Barbara
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Old 12-08-2006, 06:48 AM   #13
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Quote:
Originally Posted by BreezyCooking
When it comes to cookbooks, to be honest, I really don't mind used copies. If I really like the book, it's going to get stained by me anyway!!!
Breezy, I completely agree!!


Barbara, I go to the library so much that they know me on a first name basis. I feel like Norm from Cheers when I go in there!!
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Old 12-20-2006, 05:22 AM   #14
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A Goose Recipe

Here is the goose recipe I have used every Christmas for the last 35 years.
The sour apple and thyme combination is German as far as I know.

Stuffed Wild Goose

One wild goose

Giblets from goose
4 cups bread crumbs
2 med. onions
2 apples, diced (not the sweet ones!)
1 tsp. thyme
2 tsp. salt
1/2 tsp. pepper
1 tbsp sugar
1 cup sherry

Cook giblets until tender; reserve liquid. Chop giblets and add to bread crumbs,apples, and seasonings.
Add liquid from giblets to moisten stuffing.
Place goose in roasting pan and roast for about 20 minutes per pound of goose at 350 degrees F.
Baste often.

Pour off fat.
Deglaze pan with sherry.
Add some salt and pepper to correct seasonings.
This makes 6-8 servings.

We serve it with boiled potatoes and boiled veggies as brocoli and carrots.
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Old 01-01-2007, 12:03 PM   #15
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Is this the Julia Childs' recipe you mean? Steamed Roast Goose

I'm about to try it today, so will report back my results tomorrow.
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Old 01-01-2007, 01:59 PM   #16
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The method is similar to the one in my Julia Child book, but the ingredients are not the same.

The recipe in Julia's The Way To Cook uses Port wine for the gravy instead of Madeira, & the goose is steam-roasted/braised in 2-3 cups of red or white wine (I use burgundy), along with stock if you wish (I just use the wine). Also, unless you decide to stuff the goose, no herbs are used to season the bird except for the lemon & salt. The carrot, onion, & celery remain the same.

Regardless of the differences, you can't go wrong with this recipe. The only thing I've discovered after making goose this way for a number of years now is that I have to allow for a longer uncovered oven-browning time than Julia advises. The first time I used this method & followed her instructions implicitly, the bird wasn't brown enough for me, yet was definitely "done". So now I cut back on the times for the initial stovetop "degreasing" & the oven-braising & just roast it uncovered for a little longer.
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