Search results: 4 of 7 pages for goose
Pâté De Foie Gras
Cook livers in fat until soft. Mash into a paste with remaining ingredients. If too stiff, add additional goose fat. Serve on thin slices of toast or buttery crackers.Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Pâté-De-Foie-Gras-256733
Easy Chicken Sunday Lunch for Two
Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve. To make the gravy, bring the chicken stock and wine vigorously to the boil in a medium saucepan. Rem...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Easy-Chicken-Sunday-Lunch-for-Two-244550
Tourain Du Perigord - Garlic Soup from the Perigord
Heat the butter or goose fat in a soup pot, and add in the chopped garlic. Cook till the garlic is a little golden, then add the flour, stirring. This makes a roux that will slightly thicken the soup. Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes. Take a normal size wine glass, and ...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Tourain-Du-Perigord---Garlic-Soup-from-the-Perigord-232811
Yummy Leftover Goose!
Heat oil in pan. Fry the garlic in the pan. Do not brown the garlic. Stir-fry meat in the pan. Add the mushrooms and scallions inches. Mix the oyster sauce and soya sauce into a small bowl and then place it into the pan. Stir-fry meat with the sauces and ensure that it is well-mixed. Serv...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Yummy-Leftover-Goose!-216578
Sarlat Potatoes - Pommes De Terre Sarladaises
Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices. Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour. Skin the garlic, and chop them in a food processor or by hand. Chop the parsley. Wh...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Sarlat-Potatoes---Pommes-De-Terre-Sarladaises-209855
Choucroute Garni a La Juive
Wash the sauerkraut in cold water. Drain. Then wash it a second time, in very hot water. Drain again. Squeeze the water out of the sauerkraut by forming it into balls and pressing it between your hands. In a heavy-bottomed oven-proof pot, melt the goose or duck fat. Add the pastrami or goose breast and the sliced onions. Sauté for a few minutes. Do not brown. Add the wine, 1 c...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Choucroute-Garni-a-La-Juive-200903
Goose Stroganoff
Saute mushrooms in butter until tender. Add flour and broth, slowly. Heat, stirring constantly until broth is thickened. Add goose meat, mustard, sour cream, salt and pepper and heat until just to boiling point. Serve over rice, with a dash of paprika and parsley.Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Goose-Stroganoff-242729
Irish Goose With Potato Stuffing
Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing. Place potatoes in medium saucepan. Cover with cold water; add 1/2 teaspoon salt. Bring to boil over moderate heat. Cover; cook on low 20 to 30 minutes or until tender. Drain. Place tea towel over pan; steam gently a few minutes. ...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Irish-Goose-With-Potato-Stuffing-159074
Chanterelle Fricassée
1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most — bu...Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Chanterelle-Fricassee-102828
Pennsylvania Dutch Flash Un Kas (Savory Filled Pastry Appetizers
FOR THE PASTRY: Cream butter and cream cheese together until well blended. Add the flour and mix until smooth. Chill pastry thoroughly (overnight if possible). Using a small portion of pastry at a time, roll pastry about 1/8 inch thick on a lightly floured surface; cut out rounds with a 2-inch cookie cutter. Spoon a rounded 1/4 teaspoonful of filling onto hal...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Pennsylvania-Dutch-Flash-Un-Kas-(Savory-Filled-Pastry-Appetizers-150392
Curried Chicken and Vegetables
Combine first 10 ingredients in a small sauce pan. Bring to boil, stirring constantly. Remove from heat and set aside. Place washed chicken breast side up in a shallow roasting pan. Brush skin with oil or melted butter. (if using duck, prick skin all over to allow fat to drain). Roast chi...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Curried-Chicken-and-Vegetables-14875
Duck Confit
Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, shallot, salt, pepper, and herbes de Provence. Cover, set the slow cooker on HIGH, and cook for 1 hour. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. Use a slotted spoon to remove the duck from the fat, which can be strained, frozen, and reused. Se...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/duck-confit-recipe3/index.html
Sausages and Sauerkraut
In a large skillet over medium-high heat, fry the onion in the goose fat until it starts to brown. Add the sauerkraut, and heat it through for 5 minutes. Then add 1 cup of water, cover with a lid, and cook for 20 minutes. Then add the apple, juniper berries, and the bacon. Stir well, add 3 fluid ounces white wine, and 2 tablespoons water. Cook for 35 minutes. After 30 minutes of cooking, add th...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/food-network-specials/sausages-and-sauerkraut-recipe/index.html
Duck Confit
Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver. Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan. Remove duck breasts and reserve for another use. Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat. Marinate du...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/emeril-live/duck-confit-recipe/index.html
Beef Wellington (((Wonderful)))
FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown. Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices. This is called schmaltz with grieven. You can use this right away; however, it is better to make this a couple of...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Beef-Wellington-(((Wonderful)))-87185
GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY
Preheat oven to 400 degrees. Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl. Remove the neck& giblets& set aside. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. ...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/GOOSE---ROAST-PORT-GLAZED-GOOSE-with-TAWNY-PORT-GRAVY-80727
Wild Pecan Dressing
In a large saute pan, melt the butter. Add the onions and celery. Season with salt and cayenne. Saute the vegetables for 3-4 minutes. Stir in the garlic. Add the pecans and saute for 4 minutes. Add the apples and rice and continue sauteing for 1 minute. Add the water and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. Remove from the heat and stir in the bacon, t...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/emeril-lagasse/wild-pecan-dressing-recipe/index.html
Christmas Goose
Wild Canada geese have little or no fat, as do most wild birds. Because of this lack of natural basting liquid, some wild fowl tends to dry out while cooking. This recipe will help assure the cook of no accidents and help keep the meat moist and tender.In this recipe you are essentially poaching the bird, i.e. roasting it upside-down in liquid with finely chopped vegetables. Wild goose is natur...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Christmas-Goose-345219
Wild Duck or Goose with Sauerkraut
Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper. Stuff bird loosely with the combination and truss the legs. Place breast up on a rack in a shallow pan. Pour in boiling water. Cover and roast in 350° oven for around 45 minutes. ...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Wild-Duck-or-Goose-with-Sauerkraut-56093
Goose Livers in Jelly
Clean, scald and strip feet. Cover with water, add salt and cook until bones fall apart (about 2 hours), adding water as it evaporates to keep original amount. Strain and poil liquor down to half its volume. In another pot, combine onion, garlic, salt, pepper and water and cook 15 minutes. Add livers and simmer 15 to 20 min...Source name: RecipeZaar
Source URL: http://www.recipezaar.com/Goose-Livers-in-Jelly-310979