Goose Pho Recipes

Steps:

• Heat oven to 375 degrees. Using a heavy cleaver or large chef's knife, whack the feet into a few pieces, which will help the collagen to render while cooking. Place the feet, carcasses and bones, if using them, on a baking sheet or in a large roasting pan. If necessary, cut carcasses into smaller pieces so everything fits in the pan. Roast, turning the bones after about 30 minutes, until dark brown, at least 45 minutes or up to 1 1/2 hours. Do not allow the bones to burn. Transfer the bones to a large stockpot and discard the rendered fat and juices.
• Heat a large heavy skillet over high. Cook the onion and ginger cut-side down in the dry skillet until charred and dark brown, 6 to 8 minutes. Transfer to the stockpot.
• Fill the pot with water, leaving about 2 inches of space at the top. Bring it to a steady simmer over medium-high, then reduce the heat so that only one or two bubbles come to the surface every second or so. Let simmer very gently, occasionally skimming foam from the top, for at least 4 hours and up to 12 hours. The longer you let it go, the more flavor will be extracted.
• Strain the broth through a fine-mesh chinois into another large pot and discard the solids. Allow the broth to settle for a few minutes, then skim the fat and scum from the top. Wipe out the stockpot, then return the broth to the stockpot and bring it to a steady simmer over medium-low, continuing to skim the top of the broth until it has reached the desired clarity, about 10 or 15 minutes.
• For a clearer broth, in a small bowl, whisk the egg whites together until foamy. While the broth is at a very slow simmer, gently pour the whites into the broth and allow the mixture to cook, undisturbed. Small particles will stick to the whites as they cook, and the egg whites will form a raft that can be skimmed out once firm, about 10 minutes. If there are small pieces of egg white left behind, strain the broth again through the chinois.
• Add the spices to the stockpot with the broth. You can wrap them together in a piece of cheesecloth and tie tightly with kitchen string, or simply toss them directly into the pot. Simmer until the broth is fragrant, about 1 hour. (Leaving the spices in for an extended period can overwhelm the broth.) Remove spice bag or strain the broth again through the chinois, discarding the spices.
• Add the sugar, fish sauce and MSG, if using, to the broth to taste, and season with salt.
• Prepare the rice noodles according to package instructions. To serve, divide noodles among 6 large bowls. Top with sliced meat, if using, and pour the hot broth over the meat. Serve with a platter of toppings and garnishes to pass at the table.

Steps:

• Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
• If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better.
• Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
• Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
• Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
• Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
• Heat oven to 240C/fan 220C/gas 9.
• If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
• Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
• Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
• Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat - save this for the potatoes and other veg.
• At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.