Best Food Recipes 2023 Step by Step with Pictures
Goose is usually cooked for the most favorite holidays like New Year and Christmas. The whole thing looks even more impressive. And the option stuffed with cereals, fruits and pancakes turns into a royal treat at all. Duck dishes also have many national shades. We will be happy to tell and show you the most popular and rare delicious duck and goose recipes.
You can cook goose in any way of your personal choice. The most popular is baking it in the oven on a baking sheet or in a special dish, a goose coop. It is designed for an average bird carcass, holds heat perfectly, has high walls, which is good for sauces, gravies and vegetable side dishes that are cooked together with meat.
The most popular recipes are baked goose in the oven, with apples, in the oven with potatoes, stewed with potatoes, in a sleeve, and in the oven in foil.
Perhaps the two most common cooking methods are goose fried in the oven and baked in a sleeve. The recipe for cooking in the oven will require you to be diligent and attentive. Cooking is a simple matter, but if you want to get a delicious result of your activity, you should think in advance how the goose will be cooked in the oven. The recipe is good because the dish turns out a ruddy crust, and the meat is tender. To do this, you will need a baking sleeve, spices and filling. It can be just apples, porridge, rice. We wash the goose, rub it with salt and spices, wine and put it in the refrigerator. If you have a stuffed goose planned in the oven, then you need to prepare the filling. We load the finished filling inside, sew it up and place it in the sleeve. The temperature is first set to about 250 C, then lowered to 180 C. Do not forget to water the goose with fat, or remove it if you do not want to get fatty meat. There are also other little secrets. You can use a syringe to inject cream, sauce into the meat before sending it to the oven. So you will get guaranteed very juicy meat.
Wild goose is prepared in a similar way, its cooking recipes are similar, but it should be borne in mind that it can be tougher, so it will have to be cooked a little longer. The filling can be traditional: wild goose with apples, there is also a recipe with potatoes and porridge. And hunters probably know how to cook a dish so that it does not give off mud. To do this, the fat is cut off from the wild goose.
Since goose meat is tougher than chicken meat, it is worth processing the carcass before taking up the recipe. So that it becomes soft, tender, melting in the mouth.
This can be done in several ways: by pre-cooking, pickling and long-term storage.
Cook in salted water until fully or partially cooked. Entirely. Then marinate and bake strictly according to the recipe.
You can use a variety of marinades to choose from. But directly for the goose, such methods are good:
-rub with a mixture of cranberries (blackberries), salt, dry spices and -keep in this state in the cold for two days
-fill with water, to which apple cider vinegar is added
-pour white wine
It is also worth considering that there is a little trick here: the longer we keep the goose in the cold, the more tender its meat becomes. And the more crispy the crust will be. But the maximum storage time is 48 hours. And it will be quite good if the carcass is under marinade.
When a roast, baked or stuffed duck appears in your house, it is already a holiday in itself. So stock up on duck, and we’ll tell you what you can cook from it. Duck is often cooked whole in the oven. It is most convenient to bake in a special duck house. The duck house is lubricated with oil, a prepared duck is placed in it and filled with two glasses of water or dry white wine. Also, duck is perfectly cooked in an aerogrill. The recipe for cooking stuffed duck is a little more complicated, because you still need to prepare the filling. It can be duck with rice, porridge, apples or prunes.
No less famous dish is Peking duck. Recipes for cooking such a dish necessarily use honey, wine, sesame oil, soy sauce. This is one of the main secrets. This set allows you to prepare a fragrant crispy crust, which is famous for the real Peking duck. Recipes from a piece of Peking duck are also available. They can be cooked in the same way in the oven, or stewed in a cauldron. As a result, you will get a very tasty Stew. To do this, cut the duck into pieces and cut off the fat from it. Fry the pieces in fat, prepare potatoes and other vegetables for stew, then combine the duck and vegetables in a saucepan and finish cooking the stew.
The dish is very simple, the number of ingredients is minimal. Everything you need for a delicious lunch or dinner, except duck, is always at hand. And of course the cauldron. However, I want to note that in the cauldron on the fire, we cook it only in the summer season in the country, in winter you can safely cook it at home on the stove in thick-walled dishes. Also, if you do not have the opportunity to buy a duck for spare parts-) then you can cut the whole into portions.
I bought a wonderful goose at the market to make confit legs and wings. The skeleton put it on the broth for soup. But the breast! It deserves to become a separate dish, quite refined and beautiful. Goose, of course, need home. Those that are sometimes found in butcher shops are most often frozen and Packed so that you will never guess what you bought until you defrost it.
I bought a wonderful goose at the market to make confit legs and wings. The skeleton put it on the broth for soup. But the breast! It deserves to become a separate dish, quite refined and beautiful. Goose, of course, need home. Those that are sometimes found in butcher shops are most often frozen and Packed so that you will never guess what you bought until you defrost it.
This dish my wife and I both dared in one sitting. Despite the garnish-it would seem, the same fat as the goose component. But surprisingly, the legs to which I added wings and a side dish of potatoes cooked in a classic French recipe – potato saladas, have left impressions fatty meals. I took the basic recipe from the famous chef Ilya Lazerson. The tradition of French peasant cuisine prescribes the use of duck legs as the main ingredient. So it is considered. In fact, confit is prepared not only from duck-chicken, goose, even lamb. Actually, confit is not a dish, but rather a way of cooking.
