Best 4 Whitley Goose Recipes

**Discover the Delicacy of Whitley Goose: A Culinary Journey Through History and Taste**

Indulge in the rich culinary heritage of England with Whitley Goose, a traditional dish that has graced tables for centuries. This succulent dish showcases the versatility of goose meat, offering a symphony of flavors and textures that will tantalize your taste buds. Our carefully curated collection of recipes provides a comprehensive guide to preparing Whitley Goose, from classic roasting techniques to innovative twists that elevate this timeless dish to new heights.

Embark on a culinary adventure as you explore our diverse range of recipes. Discover the secrets of creating a succulent roast goose with crispy skin and tender, juicy meat. Delight in the savory goodness of goose confit, where the meat is slowly cooked in its own fat, resulting in an incredibly flavorful and melt-in-your-mouth experience. Experience the unique taste of goose pie, a hearty and comforting dish that combines tender goose meat with aromatic herbs and vegetables, encased in a golden, flaky crust.

For those seeking a lighter option, our pan-fried goose breast recipe offers a delectable and healthy alternative. Seared to perfection, the goose breast retains its natural juices, delivering a burst of flavor in every bite. Goose terrine, a classic French dish, presents a delightful combination of minced goose meat, spices, and herbs, encased in a delicate pastry. Savor the richness of goose liver pâté, a luxurious spread that pairs perfectly with crackers or bread.

As you journey through these recipes, you'll discover the versatility of goose meat and the endless possibilities it offers. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, our Whitley Goose recipes will guide you every step of the way. Prepare to tantalize your taste buds and create memorable dining experiences that will leave a lasting impression on your guests.

Let's cook with our recipes!

ROAST GOOSE

Roast Goose image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 cup honey
1 cup white vinegar
Enough water to cover the goose
One 10 to 12 pound fresh goose
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 bay leaves
2 tablespoons dried thyme
2 tablespoons dried rosemary
4 cloves garlic
1 small onion
2 tablespoons olive oil
1/2 cup flour
3 cups chicken stock

Steps:

Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

WHITLEY " GOOSE "

Whitley

This, quite simply, is baked onions, cheese and cream. Nothing to do with goose at all! A traditional dish from Whitley Bay, on the coast near Newcastle-upon-Tyne, I have no idea how it got its name. Never mind - it's good English "tucker" as we Aussies say, just the thing on a cold winter's night. I like it a bit more 'cheesey', so feel free to add some extra if you do too. From 'The Foody'.

Provided by Daydream

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 onions, peeled and left whole
4 ounces cheddar cheese, grated (more if you wish)
black pepper, freshly ground
salt, to taste (optional)
2 teaspoons butter
2 cups whipping cream

Steps:

Preheat the oven to 400°F (200°C/Gas 6).
Place the onions in a saucepan and cover with lightly salted water. Bring to the boil, then simmer for 15-20 minutes or until the onions are tender. Drain well and allow to cool a little.
Chop the onions roughly and mix with half the cheese. Season to taste with pepper, and salt if desired, to taste.
Butter an ovenproof dish and pour in the cream. Lightly stir in the onion mixture and top with the remaining cheese.
Bake for 20-30 minutes, or until golden.
Serve as an accompaniment to cold meat or ham or accompanied by crusty bread.

ROASTED WILD GOOSE OR DUCK

Roasted Wild Goose or Duck image

This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.

Provided by Kitten

Categories Meat and Poultry Recipes Pork

Time 4h10m

Yield 10

Number Of Ingredients 16

Ingredients

1 (12 pound) whole goose, skinned
2 sticks cold butter, cut into small pieces
1 ½ cups fresh cranberries
½ cup raisins
1 large orange with peel, chopped
1 medium onion, chopped
1 large apple - peeled, cored, and quartered
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon minced garlic, or to taste
1 bay leaf, broken into pieces
salt and ground black pepper to taste
kitchen twine
2 sheets aluminum foil
1 pound bacon

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.

Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g

GOOSE STEW WITH BARLEY AND CELERY ROOT

Goose Stew with Barley and Celery Root image

I originally designed this recipe for wild snow geese, and because many of California's snow geese spend their summers on Wrangel Island, near Siberia, it seemed fitting to give the stew a Russian feel. But of course the legs of any goose or duck, wild or domesticated, will work here. It's important to remove the meat from the bones before you serve this stew, otherwise everyone will be picking through their bowls for small, sharp objects. It takes only a few minutes, and your family and friends will thank you for it. This stew keeps well in the fridge for a week, though the grain in it will continue to swell over time, absorbing moisture and making this more like a French potage. It also freezes well.

Provided by Hank Shaw

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

8 goose legs (2 to 3 pounds)
3 tablespoons duck fat, lard, or unsalted butter
Kosher salt and freshly ground pepper
1 large yellow or white onion, sliced
1 pound small mushrooms (such as yellow foot chanterelle or beech), halved or left whole
2 teaspoons dried marjoram
7 cups Basic Duck Stock or beef stock
1 cup pearled barley
1 cup peeled and sliced carrots
1 celery root, peeled and cut into 1-inch cubes
2 tablespoons chopped fresh dill
4 to 6 tablespoons sour cream

Steps:

Trim the legs of any excess fat. In a Dutch oven or other large, heavy pot with a lid, heat the duck fat over medium-high heat. Add the legs and brown them, salting them as they cook. Take your time to get them well browned. Transfer them to a plate and set aside.
Add the onion and mushrooms to the pot, turn the heat to high, and stir to combine. Sauté for 6 to 8 minutes, until the onion begins to brown. Add the marjoram, return the legs to the pot, and then pour in the stock. Bring to a simmer, cover, and cook for 2 to 3 hours, until the meat is tender. If a lot of fat begins to accumulate on the surface of the stew, skim it off.
When the goose legs are tender, remove them, let them cool a bit, and then pull all of the meat off the bones. Return the meat to the pot. Add the barley, carrots, and celery root, stir well, and cook for about 30 minutes, until the barley and celery root are tender. Season with salt.
Serve garnished with the dill and a sprinkle of black pepper, and top each bowl with a dollop of sour cream at the table.

Tips:

Brining the goose: Ensure the goose is completely submerged in the brine solution. Use a large container that can accommodate the goose and the brine. Brining enhances the flavor and tenderness of the goose meat.

Marinating the goose: If you choose to marinate the goose instead of brining, use a flavorful marinade that complements the taste of the goose. Marinate the goose for at least 12 hours, or up to 24 hours, to allow the flavors to penetrate the meat.

Cooking the goose: Roast the goose in a preheated oven at a high temperature initially to sear the skin and then reduce the heat to allow the goose to cook evenly. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.

Carving the goose: Allow the goose to rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Serving the goose: Serve the goose with your favorite sides, such as roasted potatoes, stuffing, gravy, and cranberry sauce. You can also add a garnish of fresh herbs or citrus zest for an extra touch of flavor.

Conclusion:

The recipes provided in this article offer a comprehensive guide to preparing a delicious and succulent Whitley goose. Whether you choose to brine, marinate, or simply roast the goose, following these tips and techniques will ensure a flavorful and memorable dish. Remember to handle the goose with care during preparation and cooking to maintain its delicate flavor and texture. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds delighted.