Intimidated by the thought of making a whole roast goose? With our step-by-step detailed instructions and photos you don’t have to be!
If you've never had a duck go broody, you might wonder what to expect. Here are the top signs of a broody duck, and how to spot them.
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
Pheasant breast wrapped in bacon
Our best tacos to make for dinner tonight include fish, birria, and chicken tacos, plus a variety of vegetable-based taco ideas to make and share.
Thomasina Miers serves up a melt in the mouth, slow-cooked duck leg recipe, served with a Veracruzan sauce.
Shake up this year's festivities with this gourmet Cherry-glazed duck breast on brioche toasts.
This is the most forgiving and delicious duck recipe you’ll ever find. Paula Wolfert slow-cooks duck with aromatics until it’s as tender as confit, then crisps the skin.
One of the most iconic and celebratory images of the Christmas season must be the traditional English favourite - Roasted Goose. Although turkey has far surpassed goose as Canada's favourite Christmas bird, goose is still the traditional roast for many people of Northern, Central and Eastern European descent, and since Medieval times, has been eaten at winter festivals but especially at Christmas. For lovers of tasty dark meat, nothing quite compares. With visions of having a quintessential old-fashioned Christmas, we served this utterly delicious Madeira-infused dried fruit and citrus-scented Roast Goose last Christmas Eve, and were treated to a classic winter feast. Crisp and golden on the outside, the Roast Goose was beautifully lean with moist dark meat, and full of flavour. Filling the cavity with fruit, not only gives the roasting goose a wonderful flavor and scent, it also makes your kitchen smell divine. Also, carefully pricking the skin is the secret to a beautiful crispy finish. Although geese can often be found during the Christmas season, we pre-ordered our bird through Whitehouse Meats at the St. Lawrence Market, and also picked up two dozen oysters from Diana's Seafood on Lawrence. Starting with a platter of fresh shucked Kushi and Beausoleil oysters, and a bottle or two of champagne, we then served the Roast Goose with braised red cabbage, brussel sprouts and crispy roast potatoes, finished with a lovely Madeira Peppercorn Sauce — the perfect foil to the rich dark meat. The final coup d'état were individual Molten Chocolate Cakes and Crème Anglaise for pud. With all of the tales we'd heard about geese being very fatty and offering little meat, we couldn't have been more satisfied with our crisp, moist and absolutely delicious Roast Goose. It served our small party of revellers wonderfully well, with lots of leftovers including a litre of prized goose fat! Roast Christmas Goose Serves 4-6 1 cup pitted dried apricots, halved 1 cup pitted dried prunes, halved 1/2 cup Madeira 1 11-13lb Goose Juice and zest of 1 orange 2 Granny Smith apples, cored and coarsely chopped Salt and fresh ground pepper to taste 1/8 tsp paprika 8 slices of bacon 1 1/4 cups Madeira Peppercorn Sauce Place the apricots and prunes in a large bowl with the Madeira, and set aside for 30 minutes. Preheat the oven to 325°F. Rinse the goose well removing all excess fat. Prick the skin all over with the tines of a fork to help release the fat as the goose cooks. Rub the goose, inside and out, with orange juice. Add the apples and orange zest to the apricots and prunes and toss to combine. Sprinkle to goose inside and out with salt, pepper and paprika. Stuff the cavity with the fruits and close the opening with poultry skewers. Lay the bacon slices across the breast. Place the goose, breast side up, on a rack in a shallow roasting pan in the centre of the oven. Roast for 1 1/2 hours, removing the accumulated fat in the pan with a baster every 30 minutes. Remove the bacon and continue to roast the goose for an additional hour, while continuing to defat the pan. The goose is done when the temperature reads 175°F to 180°F deep in the breast. Remove the goose from the roasting pan and set the pan aside. Let the goose rest, covered loosely with aluminum foil, for 20 minutes. While it's resting, make the Madeira Peppercorn Sauce. Serve the goose on a warmed platter and garnish with seasonal holly and berries. Madeira Peppercorn Sauce Makes 1 1/4 cups Pan drippings from roasted goose 2 shallots, peeled and chopped 3/4 cup chicken stock 1 tbsp green peppercorns in brine, drained and lightly crushed 1 tsp cornstarch Salt and fresh ground pepper to taste Skim any remaining fat from the roasting pan, saving the prized elixir for future use. Scape up the remaining browned drippings and place them in a small saucepan. Add the shallots, 1/2 cup of the stock, Madeira and peppercorns. Simmer over low heat for 5 minutes. In a small bowl, mix the cornstarch with the remaining chicken stock until smooth. Slowly drizzle this to the sauce, stirring continuously. Add the salt and pepper to taste, stirring for another 5 minutes. Serve in a warm gravy boat with the roast goose.
In this easy duck breast recipe, heady Chinese five spice and a sticky-sweet sauce spiked with star anise make a wonderful complement to the rich flavor of duck.
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Roast duck may seem like an intimidating dish but it's just as easy as roasting a chicken. I roasted my duck in my cast iron skillet lined with veggies, but a medium size roasting pan with a rack insert would be perfect. I highly recommend using Runamok Maple Syrup in this recipe, follow the link above. They make great gifts as well!
Adapted by Sally Schneider’s A New Way to Cook Notes: I cannot give you a foolproof way of cooking your duck breasts. I’ve described what we do below to yield a perfectly medium-rare duck breast from our kitchen, but every piece of meat is different, every oven is different, every pan is different, etc. There are so many factors and truthfully, we ruined several duck breasts before we figured out just how to get it right. The rub and the sauce recipes below, however, are simple and foolproof.
This recipe will make a large portion, we did about 48 ravioli. It's tedious work but if you have helping hands the work goes faster. All in all when we were testing this recipe it took about a hour. If it's your first time making ravioli have patience and know that the end result is worth it. Have fun with this recipe, pour yourself a glass of wine, put on some music and go to work. Cheers!
Andrew Zimmern's duck dish has wonderful Asian flavors from sake, soy and sesame seeds.
The foolproof chicken gratin recipe to get you through winter is anything but bland, boring, and sensible with acidity from the white wine and the lemon.
If you're opting for an alternative festive centrepiece this year, make sure you're clued up with our top tips on cooking the perfect Christmas goose.
A classic French dish, confit de canard was originally a way to preserve meat, and traditional recipes can require dozens of steps to prepare. David Lebovitz's fake take cuts the steps down to five.
The best duck recipes around—for all those times you've just had enough of chicken.
Learn how to roast a goose with this delicious, simple, step-by-step roast goose recipe from Great British Chefs.
When you're chasing light for photos, things get a "heated" in the kitchen when dishes don't turn out right the first ti...
This pan-fried preparation is a great alternative to roast goose when you want goose, but just enough for two!
Ina Gartens chicken Parmesan DrizzleandDip.com | cook | bake | share | eat |
Australian Gourmet Traveller Cypriot recipe for kotopoulo tava by George Calombaris.
Our sautéed chicken breast recipes are ones you'll use every night of the week—they're a fast route to dinner. Choose from sautéed chicken with mustard cream sauce, herbs and butter, spinach and pine nuts, wrapped in prosciutto, and more.
Australian Gourmet Traveller recipe for slow-cooked duck, braised red cabbage and hazelnuts by Launceston's Mud Bar and Restaurant.
The only thing this dish needs is a serving of giant couscous and perhaps a herb-rich leafy salad
Jacques Pépin prepares his whole roast duck with plenty of oranges to make classic French duck à l'orange. Serve it with salad, a side of greens, or sweet potato puree.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Australian Gourmet Traveller recipe for Stéphane Reynaud: Lapin rôti à la Lyonnaise (Lyonnaise-style roast rabbit).
Jamie's turkey wellington is a brilliant recipe for those who fancy something a little different from the traditional roast turkey this Christmas.
