Alsatian Goose With Pears Recipes

Steps:

• Preheat to 325°F
• Remove giblets and neck from cavity. Pull out any lumps of fat. Using a sharp fork, poke the skin of the goose all over. Dont pierce the meat, just the skin. Rinse goose inside and out; pat dry with absorbent paper. Sprinkle inside and out with salt, pepper, and 1 teaspoon ginger. Poke a few slits in the skin of the cavity. Place garlic slices into body cavity slits. Place the carrots, onion, and celery into the body cavity.
• Tie the bird up. Place goose on rack, breast side up, in large roasting pan. Place the orange slices on top of the bird.
• Roast goose 1 1/2 hours, basting with drippings. When the wings begin to brown, cover with aluminium foil. Turn goose over, breast side down. Cover the wings with aluminium foil. The roasting pan will have accumulated lots of fat; spoon 6 tbsp into a metal bowl and reserve.
• Roast another 1 1/2 hours until a thermometer in the thickest part of thigh registers 175°F Let rest, covered, for 10 minutes.
• Meanwhile prepare the pears so they can be roasted with the goose for one hour. Toss pears and lemon juice in large bowl. Pour 6 tablespoons goose fat into large baking dish. Place the pears in baking dish and toss with fat. Add sugar, 1/2 cup liqueur and remaining ginger to pears; toss.
• Bake pears alongside goose until very tender and golden, about 1 hour. Spoon the pears into a serving dish with a slotted spoon to reserve as much liquid as possible.
• Pour liquid into a saucepan, add stock, remaining liqueur. Bring to a simmer and reduce by half a cup. Sprinkle in flour while whisking and continue to cook a few more minutes so it is slightly thickened.
• Serve goose with caramelized pears.

Steps:

• Turn the heat to medium-high under a casserole or deep skillet at least 12 inches across; a minute later, add the goose pieces, skin side down. Cook, rearranging the pieces now and then so that they brown evenly, until nicely browned and rendered of fat, 10 to 15 minutes. Sprinkle with salt and pepper and turn; brown for 2 or 3 minutes on the meat side. Remove the goose and pour off all but a tablespoon of the fat.
• If you're using it, cook the bacon in the same skillet over medium-high heat until brown and crisp all over, about 10 minutes. Add the onions, bay leaves, and thyme and cook, stirring occasionally and seasoning with salt and pepper, until the onions are softened, about 10 minutes. Add the dried fruit and cook for another minute or two, stirring occasionally. Add the wine and raise the heat to high; cook until the wine is reduced by about half, 5 minutes or so.
• Return the goose pieces to the skillet and turn the heat to very low. Cover and cook (the mixture should be bubbling, but barely) for at least 2 hours, turning only once or twice, until the goose is very tender. Add the vinegar, sliced fruit, and a good grinding of black pepper and cook, stirring occasionally, until the fruit is tender, 10 to 15 minutes. Taste and adjust the seasoning.

Steps:

• Turn heat to medium-high under a casserole or deep skillet, at least 12 inches across. A minute later, add goose pieces, skin side down. Cook, adjusting heat so the skin doesn't scorch and rotating pieces until skin side is browned and rendered of fat, 10 to 15 minutes. Turn, then sprinkle skin side with salt and pepper, and brown 2 or 3 minutes on the meat side. Remove goose, and pour off all but 1 tablespoon fat.
• Add bacon to the skillet, if desired, and cook until brown and crisp, about 10 minutes. Add onions, bay leaves and thyme, and cook, stirring occasionally, and seasoning with salt and pepper, until onions are soft, about 10 minutes. Add dried fruit, and cook a minute or 2 more, stirring occasionally. Add wine, and raise heat to high. Cook until wine is reduced by half, about 5 minutes.
• Return goose to skillet, and turn heat to very low. Cover, and cook (the mixture should be barely bubbling) for at least 2 hours, turning once or twice, until goose is very tender. Add vinegar, sliced fruit and a good grinding of black pepper, and cook, stirring occasionally, until fruit is tender, 10 to 15 minutes. Taste, and adjust seasonings Serve with crusty bread or over lightly buttered noodles.

Steps:

• Preheat oven to 350 degrees Ferenheit.
• Brown hamburger meat in skillet, drain.
• Add soup, milk, green chiles, and sour cream. Salt and pepper to taste.
• Heat tortillas in a skillet with a small amount of oil, drain on paper towels.
• In casserol dish, alternate layers of tortilla and meat sauce until all sauce is gone.
• Top with cheese and bake for 30 minutes.

Steps:

• Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan.
• Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
• Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour.
• Serve goose with caramelized apples.

Steps:

• Preheat the oven to 350 degrees. Grease a 9-inch springform pan with 2 tablespoons of the oil.
• Peel the pears and cut all but one of them into 1-inch cubes.
• Heat the remaining 3 tablespoons of the oil over a medium-high heat in a skillet. Lightly sauté the onions until they are translucent. Remove from the heat and salt lightly, allowing them to cool slightly.
• Soak the bread for a few seconds in lukewarm water and squeeze dry. Put in a large bowl, and, using a wooden spoon or spatula, mix with 1/4 cup of the sugar and the butter or pareve margarine. Stir in the eggs, onions and half of the diced pears, setting aside the remaining pears for the sauce.
• Pour the batter into the spring form pan and bake for 2 hours.
• While the kugel is cooking, make the sauce. In a heavy saucepan set over medium-high heat, put 1 cup of water, the remaining 1/2 cup of sugar, the prunes, cinnamon, lemon juice and the remaining diced pears. Cook this compote mixture uncovered for 30 minutes.
• Finely grate the remaining pear and stir it into the cooked compote.
• When the kugel is done, remove from the oven and set on a rack to cool for about 20 minutes. Unmold from the pan onto a serving platter, and spoon half of the compote over it. Serve the remaining compote on the side.