Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe for pickled goose?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for pickled goose?),it will help you,my kids.
Answers:
http://www.50connect.co.uk/index.asp?main=http%3A//www.50connect.co.uk/50c/wigoosexmas.asp
Other Answers:
Pick Goose by it's wings and force open its mouth, force-pour booze down its thoat till it's almost stop kicking its feet, oh, sorry, you mean a COOKED goose? LOL
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.
type in how to cook goose on yahoo search and websites will pop up with the recipe
SMOKED WILD GOOSE
1 c. Tender Quick
1/2 c. brown sugar
1/2 c. pickling salt
1 c. vinegar
1 tbsp. liquid smoke
Mix ingredients with one gallon of water. Soak goose in mixture for 1 week in cool place. Rinse and bake at 350 degrees for 2 hours with some moisture. Then bake at 300 degrees for 30 minutes per pound.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Recipe for pickled goose?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for pickled goose?),it will help you,my kids.
Answers:
http://www.50connect.co.uk/index.asp?main=http%3A//www.50connect.co.uk/50c/wigoosexmas.asp
Other Answers:
Pick Goose by it's wings and force open its mouth, force-pour booze down its thoat till it's almost stop kicking its feet, oh, sorry, you mean a COOKED goose? LOL
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.
type in how to cook goose on yahoo search and websites will pop up with the recipe
SMOKED WILD GOOSE
1 c. Tender Quick
1/2 c. brown sugar
1/2 c. pickling salt
1 c. vinegar
1 tbsp. liquid smoke
Mix ingredients with one gallon of water. Soak goose in mixture for 1 week in cool place. Rinse and bake at 350 degrees for 2 hours with some moisture. Then bake at 300 degrees for 30 minutes per pound.
correctness,It's Non-profit and only for informational purposes.
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