CHRISTMAS IS COMING AND GOOSE IS ON THE MENU.

CHRISTMAS IS COMING AND GOOSE IS ON THE MENU.

While turkey is the favorite bird for the Holiday table, there was a time when goose was the preferred Christmas meat especially in Europe. Chef Tom Stafford has decided to serve goose at his Christmas dinner this year and he shares this recipe for goose stuffing and confit with us.

For The Goose Stuffing
0.4 oz celery seed
7 oz onions diced (1/8th inch)
7 oz fennel bulbs diced (1/8th inch)
3.5 oz celery diced (1/8th inch)
2 oz leeks dice (1/8th inch)
0.4 oz garlic minced
7 oz rendered goose fat
14 oz whole wheat bread, crust removed, cut into 1/2 inch dice
4 eggs
10.5 oz turkey stock
1 oz orange zest (removed with microplane)
.07 oz grated nutmeg
.3 oz kosher salt
.1 oz black pepper
Goose Confit leg meat
Skin from Goose legs

In a small skillet toast the fennel seeds over medium heat until fragrant. Set aside.
In a medium saucepan over medium heat, combine the onions, fennel, celery, leeks, garlic with 3.5 oz of goose fat and sweat until translucent. Transfer to a sheet pan and let cool at room temperature.
In a medium bowl, combine the bread, eggs, stock, celery seed, orange zest, nutmeg, salt, pepper, goose confit leg meat, and remaining goose fat. Stir to combine and let sit for 30 minutes to allow bread to absorb all moisture. Stir in cooled vegetables.
Preheat oven to 375 degrees. Spray a medium shallow pan with nonstick cooking spray. Line the bottom of the pan with skin from goose legs in a single even layer. Spoon stuffing evenly over goose skin. Cover pan with foil.
Bake for 45 min to 1 hour. Remove from oven and let cool. Place a second shallow pan on top of stuffing and top pan with some weight so that it presses down evenly on the stuffing. Refrigerate overnight.
Cut stuffing into 2 inch by 6 inch bars. Flip them over so the skin is face side up. Separate them and return them to shallow pan.
When ready to serve broil the goose stuffing portions in oven for 3-5 min until goose skin is crispy. Serve warm.

For The Goose Confit
9 oz kosher salt
4.5 oz sugar
1 oz of orange zest
0.2 oz ground clove
0.1 oz grated nutmeg
0.1 oz black pepper
4 Goose Legs
1 quart of rendered duck fat

In small bowl, combine salt, sugar, orange zest, clove, nutmeg, black pepper, and mix well.
Pack goose legs in curing mixture and refrigerate, covered, for 24 hours.
Remove cure under running water and pat dry with paper towels.

Preheat oven to 275 degrees.
Place legs in an oven proof pan in a single layer.
In a medium sauce pan, melt the duck fat over low heat.
Pour fat over goose legs. Cover pan with a layer of plastic wrap, and then top with a layer of foil.
Cook in oven for 3-5 hours, or until meat is tender and falling off the bone. Take pan out of oven, and let cool for at least an hour.
Remove legs from fat and reserve the skin, then pick the meat; keeping the meat in large chunks. Discard bones and excess cartilage.

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