Recipe of Perfect California Farm Holiday Goose Dinner
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Homemade California Farm Holiday Goose Dinner. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from California Farm Holiday Goose Dinner, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Holiday Goose Dinner delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Holiday Goose Dinner is 4 holiday dinners, 36 other meals. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Holiday Goose Dinner estimated approx 30 minutes.
To get started with this recipe, we have to first prepare a few components. You can cook California Farm Holiday Goose Dinner using 18 ingredients and 5 steps. Here is how you can achieve that.
We raise Pilgrim Geese, they dont like water much, which is great on our little parched farm, they have a plastic wading pool to bathe in. They are the greatest parents, goslings in spring are collectively raised by the aunties, mom, and dad. We sell young geese, but keep the best one for the Holidays. My 100th recipe in here is dedicated to the Holiday Goose. Home butchered mid December, hung 7 days in a cold barn, aged till tender. Humanely raised, no artificial anything except de-wormer, Ivermectin, one in three wild geese have worms. The down and feathers make a great pillow. The wing feathers make dusters. I make foie gras pate from the liver. I smoke the leg meat and serve that as jerkey. The carcass and organs make the best goose broth stock for soups and gravies. The goose skin is very flavorful, mixed with goosefat, it makes a delicacy the french call rilettes, a sandwich spread. The center piece for the holiday dinner are the breasts. I serve them with roasted pecans, baked apples and roasted fingerling potatoes. More Pictures to follow.
Ingredients and spices that need to be Take to make California Farm Holiday Goose Dinner:
- 8 pound dressed goose, aged 6 days, fillet breasts first:
- 2 goose breasts, skin on, about three quarter pound each
- half cup rum to flambee the two breasts
- 2 apples
- 12 pecans
- 4 small potatoes, salt, pepper:
- for the goose jerky: the thighs, legs and wings
- Tbs seasalt
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 2 garlic cloves
- for the rilettes: simmer carcass in dutch oven
- Tablespoon herbs de provence, pinch of salt and pepper
- cup cognac
- make real foie gras pate:
- use livers only, 1 bay leaf
- Bottle sweet dessert wine, Tbs herbs de provence,pinch of salt and pepper
- Cost. My butcher sells small geese, last year they were $80. With foie gras, rilettes, smoked leg jerkey, goose breast dinners, goose stock broth, this recipe makes 40 meals, $2.50 per meal
Steps to make California Farm Holiday Goose Dinner
- Prepare the goose breast dinner. Fillet the half pound breasts, skin on. Rub with salt and pepper, lay skin side down in heated cast iron skillet, sprayed with olive oil, sear brown 5 minutes each side, then lay on baking tray oven at 400F degrees, breast skin up. Roast 25 minutes with 4 halved apples, 4 small whole potatoes and 12 shelled pecans. Flambee breasts and pecans with 1/2 cup rum. Rest ten minutes. Slice breasts thin like roast beef for sandwiches, cut on the diagonal. Serve.
- Make smoked goose jerky from the legs and wings. Remove skin and fat, set aside with carcass. Debone. Slice meat across the grain in thin strips. Brine in Tbs of seasalt, Tbs of brown sugar, cover with water, soak overnight. Next, marinade one hour in 1/2 cup soy sauce, 1/2 cup brown sugar, 2 crushed garlic cloves. Cold smoke 3 hours over soaked hardwood chips over a low mesquite fire. Freeze till served.
- Make rilette. Boil 4 quarts water in dutch oven, turn down, add goose carcass, simmer overnight. Cool. Skim off goose fat, chop the skin and any meat, add half its weight in goosefat. Add cup of cognac, pepper and salt and Tbs herbs de provence to make rilette sandwich spread. Put in sterilized glass container topped with goosefat. Freeze other goosefat in airtight container. Freeze broth in cup size containers. Dissolve carcass bones in garden fermenter.
- Make real foie gras pate. Pull any veins from the 6 ounce goose liver with your fingers, cut in half inch slices. Marinade in sweet wine overnight. Drain, rub with pinch of pepper, salt, herbs de provence, marinade in sweet wine a second night. Rinse, chop fine, mix with 3 oz. goose fat. Put open jar in pan, california bay leaf on top, pour warm water outside the jar to inch below top, bring to slow boil, seal with canning lid, cool. Enjoy.
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