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Discussion in 'Cooking Forum' started by Luigi Daniele, May 2, 2008.
I'm looking for the most exotic/unusual, but GOOD recipe.
This is not exotic, but I think it is unusual.
I just tried it today for the first time. Cut Goose breast into strips. Put in crock pot and cover with coffee. Let cook for 3-4 hrs. on high. Pour off the coffee, shred/chop the goose strips, put back in crock pot and add your favorite BBQ sauce. Cook a couple more hours and serve. Tastes great!
Cooking the goose in the coffee takes out the "Gamey" taste. It really has the taste and texture of shredded beef before you add the BBQ.
Now it gets more unusual. I took a ladle of the remaining coffee/goose bits and added Tony Chachares cajun seasoning to see how it would taste. I was suprised, it was pretty good. So I froze 2 cups of the coffee/goose bits and will add it to my next batch of gumbo. "Coffee gumbo" sounds good, doesn't it?
Give it a try.
Mine ain't Exoctic either BUT I make Spring rolls(delta mag lasat issue) and Quesadillas- just something I didn't think of for years--
Stuffed peppers with Coot (or teal)
Grind meat and mix with a small amount of pork (4:1) and season with a good Italian sauage mix. Load up the peppers, stuff a few slivers of cheese into them, bake in oven or on grill.
why teal, last time i checked teal are delicious, dont hide their flavor
TERIYAKI GOOSE SPRING ROLLS with
ANCHO CHILI and RED CURRANT JELLY DIPPING SAUCE
Yield: 10 Rolls Portion: one (1) spring roll per appetizer serving.
Goose Breasts: Two (2) each Snow goose breast or one (1) Canada goose breast
1/2C soy sauce
1/4C brown sugar
1tsp granulated garlic
1tsp ground ginger
1/2tsp each salt & black pepper
1) Mix all ingredients. Place breasts in a zip lock bag and add marinade. Refrigerate eight (8) hours or overnight turning once or twice.
2) Strain marinade from breasts and reserve.
marinated goose breasts
1Tbsp vegetable oil
1ea. 14oz can of bean sprouts, drained and chopped.
1/2C shredded green cabbage.
1/2C finely diced green onions, white and tops.
1/2C chopped bamboo shoots.
1/2ea green pepper, diced fine.
10ea pre packaged spring roll wrappers.( not dried ones)
1ea egg, beaten
1-2C vegetable oil for frying.
2C shredded red cabbage.
1Tbsp toasted sesame seeds.
1) Heat 1Tbsp of vegetable oil and cook drained marinated goose breasts. Cool and shred.
2) Combine bean sprouts, cabbage, green onions, bamboo shoots, and green peppers. Add marinade and mix well.
3) Fill each spring roll wrapper with approximately three (3) heaping tablespoons of above mix and fold according to directions on wrapper package. Seal edge with beaten egg.
4) Heat 1-2C of vegetable oil to 350F and fry rolls 4-5 at a time turning once, until browned on both sides (2-3 minutes per side).
5) Cut cooked rolls in half, diagonally, and place on shredded cabbage. Sprinkle with toasted sesame seeds.
ANCHO CHILI and RED CURRANT DIPPING SAUCE
1 ea 12oz jar, red currant jelly.
8oz chicken stock
8oz red port wine
1ea dried ancho chili
1Tbsp ea lemon & orange peel. Cut in julienne
1tsp ground cinnamon
1) Place currant jelly, chicken stock, red port wine, and ancho chili in a saucepan. Bring to a boil, reduce heat, and simmer for 20-30 minutes or until liquid is reduced by one half (1/2). Strain liquid and discard chili.
2) Add lemon and orange peel and cinnamon to sauce and simmer 5-6 minutes. Cool and serve with Teriyaki Goose Spring Rolls.
DUCK CONFIT QUESADILLA with
CRANBERRY ORANGE SALSA
Yield: 4 quesadilla Serving: one (1) quesadilla per person
2C Duck Confit
2C chopped onions
2C sliced, fresh mushrooms
4 cloves garlic, minced
1/2tsp Tony C’s, cajun seasoning
TT salt & pepper
8ea. 8” flour tortillas
3C grated Monterey jack cheese
1/4C chopped pickled jalapeno pepper
1) Melt butter in a large sauté pan. Saute onions, mushrooms, and garlic until slightly caramelized. Season with Tony C’s Cajun seasoning and salt and pepper. Add Duck Confit and mix well.
2) Spread three quarter cup (3/4C) of above mixture on an eight inch (8” flour tortilla. Add three quarter cup (3/4C) of grated cheese and one tablespoon (1Tbsp) of chopped jalapeno peppers.
3) Top above mixture with another tortilla and grill Quesadilla in a lightly greased electric fry pan or on a griddle until browned on both sides (turn once) and cheese is melted.
4) Cut quesadilla in quarters and serve with Cranberry Orange Salsa. Garnish plate with mixed wild greens.
4ea. Mallard sized duck breasts
1/2C diced onions
4ea. garlic cloves, minced
1Tbsp soy sauce
2tsp ground black pepper
1tsp ea. seasoned salt, mustard seeds, and thyme leaves
1) Mix all ingredients except olive oil and rub on duck breasts. Place breasts in a non- metallic baking dish and cover with olive oil, cover. Refrigerate eight (8) hours or overnight.
2) Place dish in a medium (275F) oven and bake for two (2) hours. Cool meat, discard oil mixture and shred meat. It is now ready to use for quesadilla.
Note: Confit is a pre refrigeration method of preserving meat or poultry especially used in South Western France. Rendered duck fat was used rather than olive oil. Larousse Gastronomique pg 294.
And the sauce---
CRANBERRY ORANGE SALSA
Yield: Three (3) Cups
1 ea. 16oz can, whole berry, cranberry sauce
1 ea. 11oz. can, mandarin orange sections, drained and chopped.
1Tbsp minced, pickled, jalapeno pepper
1/2tsp ground cinnamon
1/2tsp ground ginger
1 pinch ground cloves
1Tbsp grated orange rind
1Tbsp minced fresh cilantro
Mix all ingredients well, cover, and refrigerate for 3-4 hours. Serve chilled with Duck Confit Quesadillas.