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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.