|Cooking Secrets: The Why and How|
|by Hill & Hill Author: Laurent|
Cooking Secrets The Why and How is easy to read from A to Z, and emphasizes light cuisine with a French accent.
Tip: Try goose breast for more results.
1 - 8 of 8 for wild goose breast
Brush goose with olive oil ... or fork, or breast meat registers 155-160°F ... center. Garnish with parsley. Serve accompanied by extra sauce for the table.
In a large ... from pan, add goose to pan and ... Pour into casserole dish and bake at 350°F for 30-45 minutes, or until water is absorbed. . Bartlebaugh
Sprinkle goose inside and out ... and string. Cover breast with bacon slices ... last hour of cooking. Remove cheesecloth, skewers and string. Serves 6-8.
Rub inside of goose with salt and ... bacon slices over breast. Roast in ... frequently. Roast 15 minutes per pound or until tender. Remove stuffing and serve.
Sprinkle goose inside and out ... and string. Cover breast with bacon slices ... or until tender, basting frequently with bacon fat and drippings in pan.
Clean goose. To make ... in roasting pan, breast side up. Cover breast with bacon slices and roast 25 minutes per pound, basting occasionally. Serves 15.
Skin out goose and remove breast portions. I only ... into slow cooker and cook 2 hours. Add potatoes and cook another 1 1/2 hours. Thicken with cornstarch.
Pluck the bird. ... pound of raw goose. When the ... see if the breast is browned to ... broiler for the few minutes needed to brown the skin on his breast.
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