Lightly salted goose

Recipe from: 11/11/1998 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 500
    g
    coarse salt
  • 10
    g
    saltpetre
  • 60
    g
    brown sugar
  • 5
    Litres
    lukewarm water
  • 2
    kg
    goose, chicken or duck
  • chicken or vegetable stock to cover
  • 3
    bay leaves
  • 2
    juniper berries
  • 4
    peppercorns
  • 2
    cloves
  • SAUCE
  • 2
    spring onions, chopped
  • 45
    ml
    dry white wine
  • 180
    ml
    butter
  • 5
    ml
    grated horseradish or horseradish sauce
  • lemon juice to taste
  • salt and milled pepper
 

Method

 
Mix salt, saltpetre and brown sugar. Mix half with half the warm water. When dissolved, add remaining salt mixture and remaining water. Stir. Place goose in a bowl large enough to hold it and pour over enough brine to cover. Cover with a plate and place a weight on top (to keep goose immersed in water). Set aside for 4 to 5 hours. Pour off brine and set goose aside for a further 24 hours, covered. Either remove whole breast, or cut bird into portions. Remove skin and crisp separately under a heated grill. Simmer, with spices, in enough lightly boiling stock to cover, for 7 minutes. Allow to stand for 5 to 6 minutes before slicing. To serve, place on a lightly steamed and then sautéed, moulded cabbage cake with young carrots, and spoonfuls of sauce. Finish with crisply grilled, sliced skin. SAUCE: Heat spring onions and white wine, then cook uncovered, until reduced to one third. Place in a blender. Melt butter and add slowly, blending constantly, until thickened. Season with horseradish, lemon juice, salt and pepper.
 

Read more on: poultry  |  grill
 

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