Search results: 1 of 7 pages for goose
Spiced Roast Goose with Dried-Fruit Pan Sauce
Prepare dried fruit: Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers. Prepare goose: Preheat oven to 425°F. ...Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Spiced-Roast-Goose-with-Dried-Fruit-Pan-Sauce-105910
Roast Goose with Armagnac Blueberry Reduction
Preheat the oven to 475 degrees F. Remove the neck, giblets from the goose. Reserve the neck and giblets separately. Rinse the goose thoroughly inside and out under cold running water. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set as...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/emeril-lagasse/roast-goose-with-armagnac-blueberry-reduction-r...
Roast Goose with Browned Potatoes
1. Preheat oven to 350 degrees F. Remove excess fat from goose. Rub cavity of goose lightly with salt. Fasten neck skin of goose to back with skewer. Fold wings across back with tips touching. Tie drumsticks to tail. Prick skin all over with fork. Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thigh muscle and does not touch bon...Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Roast-Goose-with-Browned-Potatoes/Detail.aspx
Peppercorn- and Thyme-Roasted Goose
To prepare the glaze: Stir together the cracked peppercorns, thyme leaves, olive oil, and garlic in a small bowl and season with salt. To prepare the goose: Preheat the oven to 375°F. Season the outside and inner cavity of the goose with salt and pepper. Brush the glaze all over the outside of the goose, reserving any extra to ...Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Peppercorn-and-Thyme-Roasted-Goose-104115
Roast Goose with Apple-Raisin Stuffing
1. 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, unco...Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Roast-Goose-with-Apple-Raisin-Stuffing/Detail.aspx
Roast Port Glazed Goose with Tawny Port Gravy
Preheat oven to 400 degrees F. Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remainin...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/emeril-lagasse/roast-port-glazed-goose-with-tawny-port-gravy-r...
Roast Port Glazed Goose with Tawny Port Gravy
Preheat oven to 400 degrees F. Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remainin...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/emeril-lagasse/roast-port-glazed-goose-with-tawny-port-gravy-r...
Roast Christmas Goose
1. Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. 2. Bake, uncovered, at 350 degrees F for 2-1/4 to 3 hours or until a meat thermometer reads 185 degrees F. If necessary, drain fat from p...Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Roast-Christmas-Goose/Detail.aspx
Roast Goose with Brandy Cranberry Reduction and Apple Cider Glazed Pearl Onions
Preheat the oven to 475 degrees F. Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture ...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/emeril-lagasse/roast-goose-with-brandy-cranberry-reduction-and...
Roast Heirloom Goose with Balsamic Vinegar
Using small sharp knife, make small slits in skin all over breasts, sides, legs, and thighs of each goose to allow fat to be released during roasting (do not pierce flesh). Pull out remaining pin feathers with pliers. Place geese, side by side, on large rack set in large roasting pan. Place wing tips and necks in pan. Refrigerate uncovered at least 1 day and up to 2 days for skin to dry. ...Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Roast-Heirloom-Goose-with-Balsamic-Vinegar-233402
Foie Gras-Stuffed Dates
Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley. *A type of French sea salt; available at specialty foods stores and some supermarkets.Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Foie-Gras-Stuffed-Dates-231063
Zentini (Ginger Martini)
To a martini shaker add, the vodka, ginger syrup, mint, and lime juice. Shake and serve in a chilled martini glass. Zentini Syrup: 4 cups water Small piece fresh ginger, sliced into coins 2 cups sugar In a small saucepan add the water, ginger and sugar. Stir to combine and bring to a boil. Continue to heat on a simmer to make a simple syrup, about 20 minutes. When ready, strain...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/guy-fieri/zentini-ginger-martini-recipe/index.html
Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce
For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing: Preheat oven to 375 degrees F. Bring a small pot of water to the boil over high heat and blanch the spinach leaves until wilted, yet still bright green, about 15 seconds. Refresh in ice water and drain. In a large skillet over medium high heat, melt the butter. Add the mushrooms and shallots to the pan and saute until the veget...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/emeril-lagasse/veal-roulade-with-crabmeat-mushroom-and-spinach...
Squash Rounds with Shallot-Cider Sauce
Preheat oven to 350°F. Coat a large baking sheet with cooking spray. Cut off the neck of the squash and peel it. Slice into twelve 1/2-inch-thick rounds; remove any stray fibrous threads or seeds in the centers. (Reserve the rest of the squash for another use, such as squash puree). Place the squash rounds on the prepared baking sheet. Cover with foil. Bake for 20 minutes. Remove the foil and...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/eating-well/squash-rounds-with-shallot-cider-sauce-recipe/inde...
Brown Giblet Gravy
1. Rinse giblets and neck. Chill liver airtight or save for other uses. Chop giblets and cut neck into 3 or 4 pieces. 2. Combine giblets, neck, onion, carrots, and 1/2 cup broth in a 5- to 6-quart pan over high heat. Boil and stir often until meat and vegetables are very well browned, 15 to 20 minutes. Add another 1/2 cup broth, scrape browned bits free, ...Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Brown-Giblet-Gravy/Detail.aspx
Foie Gras-Stuffed Dates
Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley. *A type of French sea salt; available at specialty foods stores and some supermarkets.Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Foie-Gras-Stuffed-Dates-231063
Smoked Goose Breast with Pear Salad
Slice goose breast on bias very thin and pound lightly between oiled waxed paper. Lay 6 or 7 slices on each of 4 plates and set aside. Preheat oven to 350 degrees F. Core and slice the pears 1/16inch thick. Toss in bowl with arugula, lemon juice and olive oil. Season with salt and lots of pepper. Place plates in oven for 20 seconds, until just warm and remove. Divide salad over each, garnish ...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/molto-mario/smoked-goose-breast-with-pear-salad-recipe/index.html
Scandinavian Roast Christmas Goose
Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven. ...Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Scandinavian-Roast-Christmas-Goose-20112
Smoked Goose with Wild Rice Stuffing
To prepare the goose, it is necessary to remove the bones from the bird. First, turn the bird upside down with the back facing you. Cut out the backbone with poultry shears, be sure to cut close and not lose the underside of the breast meat attached to the back. Now, at an angle, carefully slit along both sides of the rib cage with a boning knife to remove the breast plate. Scrape away the meat...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/food-911/smoked-goose-with-wild-rice-stuffing-recipe/index.html
Christmas Goose
Remove neck and giblets from goose. Set aside. Trim extra fat from neck and tail. Rub inside and out with salt and pepper. Add 1 thyme sprig, 1 parsley sprig, 4 apple quarters, 4 onion quarters and 4 celery pieces to cavity. Repeat with remaining apples, onions, celery, thyme and parsley. ...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Christmas-Goose-48954