Happy Accident Goose

gdenby

Hi All,

Bought a goose, cut it up, intending to start the leg quarters in SV  tomorrow for a confit on Christmas. No snow today, and some sun, so fired up an Egg, and put on a breast portion and separated pelvis. Very simple. Salt, pepper, some lemon grass powder to cut the fatty flavor.

Eggs was at 275F, goose went on over a copious foil drip pan. Assumed I needed to watch the vents, but got a call from overseas. Spent the next 90 minutes yakking w. my BIL, and about 4 with his sweet wife.  Then realized that I had food on the grill. Yikes.

Turned out better than I might done if I tried. The dome was up around 375. The goose fat was black and boiling in the drip pan.

The breast meat was already a little too over done, around 170F, tender if a little dry. But the skin & fat! Wow. Crunchy goose craklins. 

The pic:

Devoured everything on the pelvis. Saved most of the breast for tomorrow, except for the slices I had to have.

If you haven't done a goose, do. Can be best poultry ever.

Eggdicted_Dawgfan

Very nice. Sounds like you got to enjoy the best parts of the bird today.

Botch

Mom always cooked a goose for Christmas, but dayam they want a King's Ransom for them nowadays.  

Eoin

Botch said:

Mom always cooked a goose for Christmas, but dayam they want a King's Ransom for them nowadays.  

We pay about £3 per lb from a local farmer who grows his own at Christmas. This years bird is 14 lb. The goose will be cooked in the oven, the XL will be hosting the turkey.