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Goose in Clay Cast

Food Network Canada
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Ingredients

Goose in Clay Cast

1
goose
Cubes of unpasteurized cheddar
Marinade (see below)

Marinade

Juniper berries
1
cup olive oil
2
Tbsp maple syrup
¼
cup white wine vinegar
2
rosemary branches
2
thyme branches
Salt
Pepper

Vegetable Stuffing

6
cup crumb soaked in cream
1
cup corn
1
cup carrots, chopped
1 ½
cup unpasteurized cheddar, cut into small cubes
3
gloves of garlic, chopped
Elderberry
Thyme, chopped
Parsley
Salt and pepper
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Directions

Step 1

Begin with entire goose, without plucking its feathers. Pass a knife between the meat and the carcass to gut the goose while maintaining its round shape.

Step 2

Brush the interior of the goose with the marinade.
Arrange cheese cubes across flesh and secure with toothpicks.
Place in a smokehouse for 2 to 3 hours, ensuring that the bird gets the maximum amount of smoke.
Set aside.

Step 3

Mix together all ingredients.

Step 4

Mix ingredients together.

Step 5

Fill the smoked goose with the stuffing.

Step 6

Moisten the feathers of the goose with water and wrap with clay.

Step 7

Cook in oven for 1 hour at 300?F (150?C). The clay must be entirely cooked.

Step 8

To serve, break the cast. The feathers come away with the clay.

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