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Message
Goose n Greens... Update
Posted on 5/28/16 at 8:53 pm
Posted on 5/28/16 at 8:53 pm
Had a few recipe questions for Otis, or anyone else who has cooked the Duck n Greens recipe in the recipe book.
I have a speck, however it is already skinned. Still a whole bird, just skinned. That gonna be a big deal? May cut down on some browning time I guess?
Sausage question: Any preference between Andoullie or beef/pork? Have both smoked options in the freezer from the great Benoit's in Addis. Could definitely roll with both.
Thought about just winging it, but figured I'd ask on here and see what convo got struck up. Thanks
I have a speck, however it is already skinned. Still a whole bird, just skinned. That gonna be a big deal? May cut down on some browning time I guess?
Sausage question: Any preference between Andoullie or beef/pork? Have both smoked options in the freezer from the great Benoit's in Addis. Could definitely roll with both.
Thought about just winging it, but figured I'd ask on here and see what convo got struck up. Thanks
This post was edited on 5/31/16 at 8:39 pm
1
Posted on 5/28/16 at 9:57 pm to HungryFisherman
The skinned goose won't be an issue. Use a sausage or andouille with some smoke on it.
Posted on 5/28/16 at 10:23 pm to OTIS2
Thanks Otis. Just needed some confirmation. Eta: I'll try to bump this with an update.
This post was edited on 5/28/16 at 10:26 pm
Posted on 5/28/16 at 10:27 pm to HungryFisherman
Posted on 5/31/16 at 8:03 pm to OTIS2
Bump for some pics of the process...
Followed Otis' recipe in the recipe book for the most part. A few minor changes. Sliced the smoked Benoit's sausage and Andoullie. Diced an onion. Decided to brown the sausage some first. Then browned the goose up some. Then added the onions garlic sausage and greens into the pot and 2 quartered turnips, along with some chicken stock.
Had to wilt the greens some to fit everything in. Here's everyone in the pool.
Followed Otis' recipe in the recipe book for the most part. A few minor changes. Sliced the smoked Benoit's sausage and Andoullie. Diced an onion. Decided to brown the sausage some first. Then browned the goose up some. Then added the onions garlic sausage and greens into the pot and 2 quartered turnips, along with some chicken stock.
Had to wilt the greens some to fit everything in. Here's everyone in the pool.
Posted on 5/31/16 at 10:31 pm to HungryFisherman
Ok. Last bump.
Here's the finished goose. Came out great. Picked up a good bit of smokiness. Nice and tender.
And the real star of the show here is the greens. 1 lb of turnip greens and 1 lb of mustard greens. Increible greens and pot liquor. So tender.
Packaged it up for tomorrow night dinner.
to Otis and the keeper of the Recipe book!
Here's the finished goose. Came out great. Picked up a good bit of smokiness. Nice and tender.
And the real star of the show here is the greens. 1 lb of turnip greens and 1 lb of mustard greens. Increible greens and pot liquor. So tender.
Packaged it up for tomorrow night dinner.
to Otis and the keeper of the Recipe book! Posted on 6/1/16 at 1:20 am to HungryFisherman
I did this at Thanksgiving for my fam and they loved it.
Posted on 6/1/16 at 3:04 am to HungryFisherman
+1 brother, thanks for posting
Posted on 6/1/16 at 5:21 am to HungryFisherman
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