Preheat the oven to 180˚C/gas mark 4. 3. Dry the goose with kitchen paper and leave it at room temperature for 1 hour, until the skin has a dry but tacky feel. 4. Place the goose in a roasting tray and sprinkle the skin with salt. Cover the …
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Method. In a shallow, ovenproof bowl, combine soy sauce, honey, sugar, garlic, spring onion, ginger, cinnamon and food colouring. …. Add pork fillets, turning to coat. …. Drain pork from …
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Ingredients 1 10 lb goose (10-14lb) 2 2 TBS kosher salt 3 1/4 tsp ground pepper 4 1/4 cup plus 2 TBS Chinese black vinegar 5 2 medium apples, chopped 6 5 bulbs garlic, unpeeled (yes 5 whole giant bulbs!) 7 3 cups Chinese Shaoxing wine, divided 8 3 carrots, peeled and chopped 9 1 medium onion, peeled and chopped 10 2 TBS cornstarch More ...
Use both sides to get it good and coated. Put the halves inside the goose. Sprinkle salt liberally all over the goose. Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor. Slice off the top of a head of garlic and place it inside the goose.
This fantastic low carb pot roast is 6 net carbs per serving! Add the seasonings, sprinkling them evenly over all. In a medium bowl, add the wine to the tomato paste little by little while mixing with a small whisk or fork. Then add the beef broth. Pour the mixture over the ingredients in the dutch oven.
You’ll need to adjust the roasting time for a larger or smaller goose. In general, plan for an 8 to 10 pound goose for 5 to 6 people, and an 11 to 12 pound goose for 6 to 8 people 2 pounds assorted root vegetables, such as carrots, parsnips, turnips, potatoes, and/or rutabagas, peeled and chopped into large chunks