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Sous vide Canada Goose

eatingisthehardpart

Has anyone broken down a Canada goose and cooked it sous vide? I've found very little online, and while my previous attempts have always involved roasting, I'd love to try it in the water.

This was the only recipe I seemed to uncover that offered enough detail to start - http://seattlefoodgeek.com/2011/12/sous-vide-christmas-goose/

Thanks in advance.

Chris

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eatingisthehardpart

Ended up using the link I posted as a rough guideline. The final result was fantastic. I couldn't believe how aromatic the juniper berries were. I also did a few pork shoulder steaks ala CS, as I thought I might have some hungry diners.

tshewman

ooh ooh, I did, I did. :-) Last Thanksgiving. I tried a version of Heston's powdered goose and brined Goose breasts with crispy skin. The powdered goose, apply a dry cure mix to the legs, and allow them to sit overnight. Then sv at 65C for 48hours, Heston smoked his over cherry wood chips (I did that with one of mine and the other over maple chips), one went into a veloute (which may have stole the show-like that's a surprise) and another went into some stuffing that was placed ontop of rendered skin before cooking, Then weights on top and under the broiler to finish (I have done this a few times with turkey and it works well, but with gose, you need to render the fat off the skin). This is similar to Alinea's approach (basically a combined heston+alinea)

For the goose breast, i cooked it at 56C for a couple of hours and chilled until serving.

For the stock, after reducing it, I combined some with kuzu, dehydrated it, made chips out of it (inspired by mugaritz) and served it with a green bean salad puree as a dip.

So, you can use every part of the bird like you would/could a turkey. Hope that helps.