Corned Goose (or Duck)
Who does not love corned beef for St. Patrick’s Day. Let me tell you your guest will not know the difference! The act of brining your waterfowl allows you to slow cook it with out getting the liver flavor that turns some many people off of the meat. Give it a try!!
Corned Goose
4 Goose Breast
1/2 cup Morton’s Tender Quick Meat Cure
1/2 cup of salt
1/4 cup of sugar
2 quarts of water
Pickling Spices
2 cinnamon sticks
6 whole cloves
2 Bay Leaves, Crumbled
2 Tablespoons of Mustard Seeds
1 Tablespoon of Whole All Spice Berries
1 Tablespoon of Coriander Seeds
2 teaspoons of Red Pepper Flakes
1 teaspoon of ground ginger
6 Cloves of Garlic
Other optional ingredients
1 Head of Cabbage, chopped
5 Carrots, chopped
In a large stock pot bring Morton’s, salt, sugar and water to a boil. Stir and make sure all the salt and sugar dissolves. Let the brine cool completely, you don’t want to risk cooking the meat at all otherwise the brine will not take. Place the breast and the remaining ingredients into a glass or plastic container large enough to hole the breast and all the brine. Pour the cooled brine over the breast and cover with a lid. Place in the refrigerator and let it sit for 5-7days.
When ready to cook rise the meat and dispose the brine. Place the breast in a slow cooker and fill with cool water, enough to cover the breast. Add Pickling spices (the same quantities used above for the brine). Add carrots and top with Cabbage. let cook for 6hours on low or until the breast fall apart. Great served along side Mash Potatoes and Soda Bread or Potato Rolls!
