Goose Tacos Recipe - How to Make Goose Breast Tacos | Hank Shaw (2024)

FAQs

Should you brine goose before cooking? ›

Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin. Pricking goose skin and blanching the bird in boiling water before roasting helps to render the large volume of fat.

It's important to remember that all types of goose are fatty, and to get as much of this fat out as possible, you need to prick the breast and thighs with a small skewer. One little tip is for an extra crispy skin, pour a kettle of boiling water over the goose and then leave to dry for an hour before cooking.

When buying whole duck or goose, allow about one to 1 1/2 pounds of raw weight per person. Raw boneless meat yields about three servings per pound after cooking. Estimate three to four-ounces per person for fully cooked products.

Pat the breasts dry, and place skin side down in an unheated pan. Place on a burner on low heat. The goal is to render fat from the skin and remove as much moisture as possible. Cook for 5-8 minutes, using tongs or a spatula to press the skin flat against the pan.

ROASTING TIMES

Cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.

A litre of cold water mixed with ¼ cup of coarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soak duck and goose meat in the brine for 8 to 12 hours, and you'll see the difference in color. Much of the blood stored in the meat is drawn out by the brine.

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

Tip: There is no need to boil all the brine liquid because you can fully dissolve the salt and sugar and extract the flavor out of any seasonings in 1½ cups of liquid.

Unlike turkey and chicken, which should be roasted until the meat is an opaque white, goose can be served slightly pink. However, the legs need cooking for a lot longer than the breast, so keep the temperature low.

In the United States, the high price per pound of goose, coupled with the large size of the bird and low yield of meat to bone and fat, makes a goose more expensive per serving than Turkey.

What is the best tasting goose? ›

Specklebelly Goose

They're less common, have an intriguing call, and above all, they taste outlandishly good. The meat tends to be more finely textured and very mild in comparison to older Canada or snow geese.

How do you know when a goose is cooked? To check your goose is fully cooked, insert a skewer into the thickest part of the stuffed goose – if the juices run clear, it's done. If you like to use a thermometer, the bird should have a core temperature of 70ºC.

This roast goose recipe should feed 6-8 people and you need: 1 goose, approx. 3.5kg - 4.5kg (8-10lb) 750 g / 1 1/2 lb Bramley apples (or other cooking apples)

I do not cook a duck or goose without first soaking it overnight in brine. Those of us who have discovered how much better the Thanksgiving turkey tastes after a brine bath for 24 hours know that the bird will not only cook a little faster but it will also be more moist and flavorful than an unbrined bird.

A litre of cold water mixed with ¼ cup of coarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soak duck and goose meat in the brine for 8 to 12 hours, and you'll see the difference in color. Much of the blood stored in the meat is drawn out by the brine.

You can marinate goose meat like steak for fajitas. You can slice it lengthwise, so you have cutlets, for jagerschnitzel, goose parmesan, or goose tacos. Goose pastrami is a great way to eat Canada goose breasts.