OK, maybe not quite world famous, but these two are pretty popular and have been field-tested by many folks. Enjoy!
Doug
DOUG’S SWEET AND SOUR GOOSE LEGS
1 doz (or so) Canada Goose legs
1 can mandarin oranges
1 can pineapple tidbits
soya sauce
brown sugar OR maple syrup
white wine (or red wine, who cares?)
seasoned salt.
Trim legs, pluck off any feathers, cut away any shot-damaged meat, discard any shot (!), and give the legs a good rinse under cold water.
In a slow cooker or covered Dutch Oven/similar heavy pot, combine oranges, pineapples (with the juice in both cases), about 1/3 cup soya sauce, about 1/3 cup maple syrup OR about 3 tbsp brown sugar, about 1 cup of dry white wine, and a goodly seasoning of salt. Mix well, and add the goose legs, stirring so the legs are covered with the liquid.
Cook very slowly in the slow cooker, or on the stove top, or in the oven, for several hours. The meat is cooked when it falls off the bones easily.
Serve two to three legs per person, and spoon the marinade over steamed rice.
DOUG’S TERIYAKI GOOSE BREASTS
4 - 6 Canada Goose breasts
1 bottle low fat (or no fat) Italian salad dressing
2 tsp ground ginger
½ cup honey
½ cup soya sauce
Trim breasts, pluck off any feathers, cut away any shot-damaged meat, discard any shot, give the breasts a good rinse under cold water, and slice them thinly, length-wise, into small strips about ¼†thick.
Mix the other ingredients together to make a teriyaki marinade. Add the goose breast strips to the marinade and put it in the fridge for 24 hours or so (at least 12, up to 48 would be fine).
Heat BBQ to HOT. Place the strips across the grills, and by the time you have finished laying them out, start turning them over. By the time you have turned them all over, they are probably cooked. Total cooking time is less than 5 minutes. Serve medium rare, or AT THE MOST, medium, on warmed plates. My favourite companion dishes are basmati rice and maple-glazed baby carrots. Serves 1 to 2 persons per breast.
