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Preparation
40 minutes
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Difficulty
Easy
Garlic roasted goose is a unique dish that makes many people crave its delicious and fatty flavor. In this article, Tastetutorial.com will accompany you into the kitchen to immediately prepare this fried dish to make your family meal more diverse!
Ingredients for Garlic Roasted Goose For 04 people
Goose 1 bird (1.2 – 1.5kg) Garlic 4 cloves Chopped ginger 2 teaspoons Chopped chili 2 teaspoons White wine 20 ml Oyster sauce 15 ml Soy sauce 15 ml
Tools: pan, stove, fork, bowl, chopsticks, spoon, round net
Tips for choosing live geese:
- Choose mature, fat geese with round breasts and thick neck and belly skin.
- Do not choose young geese with soft, large beaks as their meat will be mushy and not firm, and it will take a lot of time to pluck the down and fine feathers.
- Choose male geese instead of female ones for better meat quality.
- Check the anus at the back of the goose; if it’s clean and not stained with diarrhea, it means the goose is healthy and not sick.
Tips for choosing pre-prepared geese:
- Pay close attention to the thighs and breasts of the goose; if they are shiny and the meat fibers are thick, do not buy it as most of them have been chemically processed to make the meat look better.
- To avoid choosing geese that have been injected with water for weight, you can press the thigh and breast meat; water-injected meat is usually mushy and wobbly.
- When choosing geese, if you see the goose has been split open, check inside for excess water and membranes; this goose has been water-injected, and if you buy it and cut it up, you will see a lot of water oozing from the meat, making it bland and lacking a good smell.
How to prepare Garlic Roasted Duck
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Prepare the duck
Clean the duck, use coarse salt and ginger to rub inside and outside to eliminate the odor, or wash with white wine.
Rinse well with water several times, drain and then cut the duck into bite-sized pieces about 3cm.
Tip: Depending on your preference, you can separate the bones and meat. You can use the duck bones to cook bamboo shoot soup served with noodles and garlic roasted duck.
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Marinate the duck meat
Marinade mixture for the duck: 2 teaspoons minced garlic, 2 teaspoons minced chili, 2 teaspoons minced ginger, 15g sugar, 15g seasoning powder, 5g ground pepper, 20ml white wine, 15ml oyster sauce, 15ml soy sauce.
Mix the chopped duck pieces evenly with the marinade mixture, once the duck meat is evenly marinated, let it sit in the refrigerator for about 30 minutes for the spices to penetrate the meat.
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Garlic Roasted Duck
Place a pan on the stove and fill it with oil so that when the meat is added, it will cook quickly and evenly.
Let the oil get hot, add half of the sliced garlic to the pan to fry until golden, stirring well.
Add the marinated duck meat to the pan, over high heat; when the oil is boiling, adjust to medium heat and use chopsticks to stir the meat evenly so that the duck is cooked through.
When the duck meat starts to turn golden and firms up, add the remaining half of the garlic and stir well. Turn off the heat when the meat is evenly cooked.
Note: When the garlic turns golden, remove it immediately. Do not let it overcook, or the garlic will burn, making the dish taste bitter.
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Finished Product
The garlic coating is crispy, while the inside is chewy, combined with the tender, sweet, and flavorful duck meat that is addictive. You can serve it with rice noodles and hot bamboo shoot soup to create a delicious and satisfying meal.
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*Refer to images and recipes from the YouTube channel Feddy VN.
