Goose meat is one of the delicious and nutritious dishes, today TasteVN will help you change the way of preparing goose meat with grilled dishes, let’s cook right away with 2 ways to make grilled goose with galangal and five-spice grilled goose that are delicious and attractive!
1. Grilled goose with galangal
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Preparation
40 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Grilled Goose with Galangal For 5 people
Goose 1 bird (about 2 kg) Lemongrass 2 stalks Galangal 1 root Fermented rice 2 tablespoons Ginger 1/2 root White wine 2 tablespoons Common spices a little (Salt/msg/fish sauce)
How to Prepare Grilled Duck Meat with Ginger Fermented Rice
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Prepare the duck meat and other ingredients
After purchasing the duck, pluck out any remaining feathers, take 2 tablespoons of white wine, 1/2 crushed ginger root, and a little salt (or use salt with lemon) to rub all over the duck, then rinse 2 – 3 times with clean water and let it drain, remove the bones to take the duck meat.
Wash the ginger, let it drain, and crush it finely. Smash the lemongrass, cut it into small pieces, and then put it into a mortar to crush it finely.
Strain to take the water from fermented rice.
Tip:
- You can use the bones, head, legs, and wings of the duck to prepare other dishes as well.
- You can buy fermented rice from a store or make it yourself at home to ensure hygiene!
See more: 3 easy ways to make fermented rice quickly, without mold at home
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Marinating duck meat
You place the duck meat in a large bowl and season it with 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, and 1 teaspoon of MSG.
Add fermented rice, lemongrass, and galangal, then put on plastic gloves to knead the duck meat evenly and let it sit for about 30 minutes for the duck meat to absorb the spices.
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Grilling duck
You use a metal skewer to skewer the duck meat or clamp the duck meat onto the grill.
You prepare a charcoal stove and place the duck grill over the hot coals for about 45 minutes, turning the duck meat regularly. When you see the duck meat turning golden brown with crispy edges, it is done.
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Finished Product
Grilled duck meat with galangal and fermented rice is fragrant, a beautiful golden color, cut into bite-sized pieces, with the aroma of lemongrass, a special taste from the fermented rice, tender and fresh sweet meat, you can dip it with a bowl of chili salt and lime or ginger fish sauce that is really delicious and attractive, isn’t it?
2. Grilled Duck Meat with Five-Spice
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Preparation
40 minutes
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Processing
50 minutes
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Difficulty Level
Easy
Ingredients for Grilled Duck Meat with Five-Spice Serves 5 people
Duck 1 duck (about 2kg) Chili powder 1 tablespoon Five-spice powder 1/2 tablespoon Oyster sauce 2 tablespoons Honey 2 tablespoons Salt 2 tablespoons Vinegar 2 tablespoons
Ingredient Image
How to prepare Five-spice Grilled Duck
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Prepare the duck meat
After purchasing the duck, pluck out any remaining feathers, then take 2 tablespoons of salt and 2 tablespoons of vinegar to rub all over the duck’s body, then rinse it 2 – 3 times with clean water and let it drain.
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Marinate the duck meat
You marinate the duck with 1 tablespoon of chili powder, 1/2 tablespoon of five-spice powder, 2 tablespoons of oyster sauce, 2 tablespoons of honey, and use your hands to massage the duck evenly, letting it sit for about 30 minutes for the flavors to penetrate (if you have time).
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Grill the duck
You use a bamboo stick or a metal skewer to pierce through the duck meat, and use clean wire to secure the neck and legs of the duck.
You prepare the charcoal grill and place the duck on the grill over hot coals for about 45 minutes, occasionally turning the duck to prevent it from burning. When the duck meat turns a golden brown and has a slightly charred edge, it is done.
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Finished product
Grilled goose meat will have a fragrant smell from five spices, honey, and an extremely attractive golden-brown color when cooked. The grilled goose meat is tender, slightly spicy, well-seasoned, with crispy and fatty skin. Let’s invite the family to enjoy it!
How to choose fresh and delicious goose
- You should choose geese that are neither too old nor too young. Geese that are too young have mushy meat and are difficult to pluck due to many feathers, while geese that are too old have very tough meat.
- You should choose mature, fat geese with round breasts, fully feathered, and thick skin on the belly and neck.
- In addition, avoid buying geese that have laid many eggs as they will have tough and less tasty meat; geese that have laid many eggs often have sagging lower bellies.
How to clean goose properly, without odor
- Method 1: Use vinegar and wine to rub on the goose meat and marinate for about 10 minutes, then wash it clean with water.
- Method 2: Use salt and lemon or vinegar to rub on the meat and let it sit for about 10 minutes to eliminate the odor, then wash it again with water.
See more:
It’s very simple to make 2 delicious and attractive dishes of grilled ngan with turmeric and five-spice to treat your family and friends, right everyone? Wish you success with the recipe shared by TasteVN!
*Refer to the images and recipes from the YouTube channel RURAL CUISINE, Feedy Delicious Dishes.
