Fried Goose Recipe

Fried Goose Recipe


Fried Goose Recipe

Yield:
2

Prep Time:
quarter-hour

Prepare dinner Time:
45 minutes

Whole Time:
1 hour

I’ve seen and cooked a number of goose recipes earlier than, and they’re all somewhat difficult. Often, the listing of elements is appreciable, and it appears extra hassle than what it’s value. On prime of that, there will not be a number of respectable fried goose recipes, however this recipe is the exception. The very best reduce for frying is the breast, and I feel the recipe above might be the best you can see. It additionally tastes the very best. It’s one thing I’ve mixed methods for, modified and adjusted over time, so it’s unique.

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Elements

2 goose breasts

Salt

Pepper

Garlic powder and Cajun seasoning to style

1/4 cup of flour

1/4 cup of bacon grease

Complete milk

Whisk

Iron skillet of thick bottomed pan appropriate for frying

Directions

Assuming the serving measurement is 2, you will want two goose breasts. The clear overlaying and grey pores and skin everywhere in the breasts will make your goose a catastrophe if it isn’t eliminated. Previous to take away you will want two kitchen utensils, presumably three. The next is what you want:

A really sharp filet knife, and I might recommend utilizing a fish filet knife like this one.
If you don’t use to reducing meat or possess poor knife abilities, then it’s best to play it secure and put on a filet glove on the hand you aren’t reducing with. This can be a excellent instance of filet glove.

Lastly, you will want a meat tenderizer, also called a meat mallet, like this one.
A fish filet knife is preferable to a butcher’s knife as a result of it’s versatile, and it’s designed to take away very skinny layers of something undesirable in your closing dish. The grey and clear pores and skin are powerful however very skinny, so I select to make use of a filet knife after I take away it.

The glove is to maintain you from reducing your fingers and hand. The knife needs to be razor sharp, and even skilled butchers take no possibilities. That is the goose, so it’s fatty and greasy. Additionally it is not one thing you most likely have a number of observe making ready, so the primary rule within the kitchen is security.

I mentioned earlier goose meat didn’t require chemical or mechanical tenderizing, and it would not. You’ll be utilizing the flat portion to even out the items after you’ve gotten completed correctly cleansing them. Deep fried or pan fried meals, particularly meat, ought to be as even in thickness throughout as a lot as attainable. As soon as I get to the frying a part of our recipe, it might damage the goose if a part of it was cooked far more than one other just because it was smaller, and it did not want as a lot time in 350 levels Fahrenheit oil as the larger, fattier portion of the breast. Briefly, our mallet is for shaping.

The steps for half one are quite simple, they usually go as follows:

You should take away all grey and clear coating on the floor and any veins working all through.

The goose breasts should appear like a flawless and film excellent darkish pink like proven right here.

Lastly, use the flat portion of your mallet to pound out any bigger items to make the breast look even.

Right here is another methodology: Use the flat a part of the mallet to form it evenly, and you’ll change sides and pound the breast massive and really skinny to kind a cutlet.I must make a aspect word earlier than itemizing the steps. At any time when I make bacon at house for any recipe, I save the bacon grease. In the event you shouldn’t have bacon grease, you may dice a package deal of bacon and render the fats out on low warmth. Click on the hyperlink on how one can render fats. If you’re shy 1 / 4 cup of bacon grease, add easy cooking oil to make up the distinction.

Season the breasts with the entire seasonings to style relying on which taste to dominate.

Add liberal quantities of every seasoning to the flour.

Shake the flour round properly and sift it to create seasoned flour.

Add the grease to the skillet and warmth it to 350 levels Fahrenheit.

Dredge the breasts within the seasoned flour and shake off extra flour.

Fry all sides of the duck breast for one minute.

Take away the breasts and place them on a platter with paper towels to soak up extra grease.Instantly after you take away the breasts, start including a tablespoon of the leftover seasoned flour for about each tablespoon of fats left within the pan.

You should add the flour and stir every time to verify it doesn’t get too thick.

As soon as the flour and fats combination grow to be easy, slowly whisk in small quantities of milk till you’ve gotten your ultimate consistency

In the event you needed to dice bacon to render the fats out, add the bacon again into the gravy. It will likely be scrumptious, and it makes having to take the additional step of rendering value it.

Instantly after you take away the breasts, start including a tablespoon of the leftover seasoned flour for about each tablespoon of fats left within the pan.

You should add the flour and stir every time to verify it doesn’t get too thick.

As soon as the flour and fats combination grow to be easy, slowly whisk in small quantities of milk till you’ve gotten your ultimate consistency

In the event you needed to dice bacon to render the fats out, add the bacon again into the gravy. It will likely be scrumptious, and it makes having to take the additional step of rendering value it.

Diet Info:

Yield: 2

Serving Dimension: 1

Quantity Per Serving:

Energy: 463Total Fats: 36gSaturated Fats: 14gTrans Fats: 0gUnsaturated Fats: 19gCholesterol: 62mgSodium: 2036mgCarbohydrates: 21gFiber: 1gSugar: 6gProtein: 13g

© Dani Conde

Class: Dinner

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