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Cook-Along Friday Recipe Shed

#RecipeShed – Slovakian Goose and/or duck

Our family was lucky enough to have a wonderful Slovakian au pair for a couple of years.  When we visited her family out in Slovakia, they prepared a wonderful roast goose and duck dish.  Now, whilst this isn’t as simple as Keith’s roast duck, it is not complicated…

Ingredients

  • Goose or duck – cut into portions skin on.  Split breasts into 2 pieces.
  • Salt
  • Black pepper
  • Rosemary
  • Cabbage
  • Fresh bread

Directions

  1. Salt all the portions generously and leave for a minimum of 12 hours.  This draws out a lot of the water within the meat.
  2. Wash thoroughly
  3. Oven to 150°C
  4. Place the portions into a baking tray/roasting tin, skin side up
  5. Sprinkle of salt, generous grate of pepper, tear the rosemary over the pieces
  6. Cover with foil (or use a roasting tin with a lid)
  7. Bake for 1 1/2 hours
  8. After 1 1/2 hours, remove the foil and jack the heat up to 250°C
  9. Shred the cabbage and cook in whatever way you most like – we steam ours over a pan of boiling water then add a generous knob of butter
  10. Cut the bread into thick slices
  11. By this time the skin should be nice and crispy so it’s time to serve
  12. Collect the fat that’s come from the bird portions into a serving jug – not only does this taste excellent when drizzled over the fresh bread but it’s a good start to making lovely gravy and (if you separate off the white layer at the top, using it to fry bacon and eggs in) it’s a fine dripping to go on toast.
  13. Enjoy.  Pleasantries like knives and forks are strictly optional, especially if you pick a leg/wing piece!
If you happen to be able to lay your hands on a bottle of Becherovka, so much the better.
Now, head over to the Recipe Shed for more inspiration.
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