Slow Braised Goose in Cherry Beer
- 4 Goose Maryland’s (or duck)
- 1 tsp coriander powder
- ½ tsp crushed black pepper
- ½ tsp all spice
- 1 tsp thyme powder
- ¼ tsp garlic powder
- 1 tsp salt
Wash and then pat dry the goose or duck legs then trim them of excess skin and fat trying to remove as much fat as possible but not too much skin. Rub the mixed dry spices well into each of the Maryland’s. Leave in the fridge over night – the longer you leave them with the rub on the more flavour it will impart.
- 1 bottle of Kriek Lambic – see note
- 1cup of chicken stock
- 8 eschallots – peeled and cut into 1/3rds
- Salt and pepper
- 1 jar of sour pitted cherries
Brown goose or duck skin side down first in a hot non stick fry pan – you will not need any oil as the goose will release plenty. Once skin is brown and crisp turn and brown the other side. Remove from pan and keep warm. Discard most of the fat keeping a couple of tablespoons – brown the onions in the hot oil for a couple of minutes then add the bottle of Kriek and the chicken stock. Reduce this down by about a 1/3 rd. Season with salt and pepper
Place goose in an oven proof dish preferably a heavy one where the meat will fit snuggly and then pour over the braising liquid and onions. Cover with baking paper and a tight fitting lid and bake in the oven at around 160 for 1 ½ – 2 hours. Turn the goose after an hour. Check that the liquid is not bubbling too hard as you just want it to be gently simmering. Once the goose is pull apart tender remove from the liquid carefully and put on a baking tray and roast in a hot oven for 6 or 7 minutes to crisp up the outside.
Sauce – place the braising pan with the onions and juice on the stove, if there is a lot of fat carefully skim it off. On a gentle heat add some of the cherry juice – the amount depends on how much liquid is left in the pan but let’s say about ½ to one cup. Also throw in about a ½ a cup of the cherries. Bring the heat up and reduce the sauce all the time scrapping the bottom of the pan to get any cooked bits off the pan and into the sauce. Once it is reduced to your liking check for seasoning and it is ready.
Serve with polenta or a good potato mash and steamed bok choy, greens beans or braised red cabbage. Drizzle the sauce around the plate and over the meat.
Apart from writing the excellent cookbooks, Mercurio’s Menu (from which this recipe is taken) and Cooking With Beer, Paul Mercurio hosts beer and food matching events for corporate, private and hospitality industry clients. He can be contacted on email@example.com.