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Pilot

Great Goose
by Artur Moroz, Bulaj Restaurant, Poland

Krakus® Recipes

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Goose Escalopes Serves 8

with Squash Risotto

         

Ingredients

2 goose breasts

2 Tbs. flour

7 Tbs. olive oil

5 Tbs. butter

7 oz. risotto (Arborio or Vialone)

5 oz. butternut squash, peeled and cubed

1.5 cups chicken stock

4 pears

Cranberries

Salt

Pepper

Preparation

Risotto preparation:
Heat two pots over medium-high heat. Add chicken stock and cubed butternut squash to one pot; allow the mixture to come to a boil and lower heat to maintain a simmer. In the second pot, add olive oil and toast the risotto rice until translucent. Slowly add one ladle of the chicken stock mixture to the risotto pot. Stir until the rice grains have fully absorbed the liquid. Add another ladle. Repeat step 3 until the rice does not absorb any more liquid, and the squash is tender. Turn heat off the stove. Stir to incorporate 5 T. butter. Season to taste with salt and pepper. Serve the risotto topped with fried goose breast; garnish with cranberries and pears.

Goose Preparation:
Slice each goose breast on the bias into 4 equal pieces, so that you are left with 8 total. Use a meat pounder or rolling pin to thin each slice. Season with salt and pepper; lightly coat both sides in flour. Heat a wide saute pan over medium-high heat. Add 2 T. olive oil and fry  goose breasts for about 3-4 minutes on each side. Serve with squash risotto.

Roasted Goose Serves 8

with Root Vegetables

         

Ingredients

1 goose

3-6 rosemary sprigs

4-8 garlic cloves

2 green apples (Granny Smith)

1-2 onions

4-6 carrots

Salt

Pepper

Preparation

Start with seasoning the meat with salt inside and out. Rub the breasts with pepper and herbs only from the inside (so the spices don’t burn, land leave a bitter taste). Place quartered apples with a few cloves of garlic inside the goose.  Place goose in fridge for min. 1 hour (best to marinate the goose around 24 hours).

Peel vegetables, cut into thick slices (about ¼  inch) and arrange at bottom of the baking dish, add rosemary sprigs and rest of garlic. (Adding vegetables will prevent the goose from sticking to the pan and their juices will add flavor to the meat.)

Cover goose in the pan with lid or aluminum foil and place in pre-heated 325°F oven. Baking time will depend on size of the bird, plan on about 40 min per two lbs. of meat. At about ½ hr. before the goose is done, uncover the pan to get a nice brown color and crispy skin.

TIPS

• Fresh geese are available from specialty suppliers and quality butchers.

• You may need to order in advance, particularly around Christmas.

• Geese are quite large-boned, so choose a larger bird and estimate at least 2 lb. per serving.

• Younger birds are most tender, so two small geese are preferable to a single large one.

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