PEKING GOOSE
Recipe and method inspired by Wade Truong's Peking duck
Yields 1-2 Servings
A roasted goose is a Christmas classic. But damn if they’re a pain (even just to find one). Luckily this recipe works for duck, too, which we roasted in our 12-inch Joan skillet.
INGREDIENTS
-
1 whole 3- to 5-lb. bird (goose or duck)
-
½ cup hoisin sauce
-
4 cloves garlic, crushed
-
4 hot peppers (Such as chile or jalapeño)
-
2 tbsp. dried pepper flakes
-
2 tbsp. grated ginger
-
1 tbsp. salt
-
½ cup corn syrup
-
2 tbsp. soy sauce
-
Canola oil, for basting
METHOD
-
Make sure the bird is cleaned properly, remove innards, and rinse thoroughly under cold water. Pat completely dry with paper towels. With your fingers, work your way under the skin - between the flesh of the bird. Gently create separation across the breasts. This creates the lovely, crispy skin we all love!
-
Place the bird on a wire rack over a sink. With a measuring cup tea kettle, pour a small amount of boiling water over the entirety of the bird. This contracts the skin allowing for proper browning and crispiness.
-
Mix the corn syrup and soy sauce together in a pan and warm gently. With a pastry brush or grill brush, base the entire bird.
-
Place the bird in the refrigerator for 24 hours or up to 5 days.
-
Preheat oven to 350°F.
-
Transfer bird to a 12" cast iron skillet and loosely tent with foil to prevent overbrowning. Roast for 20–30 minutes or until fat begins to render. Remove from oven, and prop the bird over a sheet pan to allow fat and juice to drain. Lightly, and carefully, wipe out the skillet, place bird back into skillet, uncovered, once the fat has drained. Baste skin with warm canola oil 2-3 times for the remaining roasting time. Continue to roast until internal temperature of 130ºF-140ºF has been reached.
-
Carve breast, thigh, and leg meat and serve with scallion pancakes, ginger scallion sauce, and cucumbers.
SEAFOOD FRITTERS
The Eastern Shore of Virginia is, for all intents and purposes, clam country. In fact, the Old Dominion State has the largest clam fishery in the United States, hauling in hundreds of millions of both farm-raised and wild varieties, from little necks, cherrystones, and razors along the coastal peninsula’s Chesapeake Bay shorelines to quahogs off the banks of the Atlantic Ocean. And if you’re not eating them raw or roasted, there are few ways better to indulge than the local delicacy of a pan-fried fritter.
CHESAPEAKE OYSTER STUFFING
A round of oysters is always cause for celebration, and this time of year on the Chesapeake Bay, that shows up in the form of oyster stuffing. Whether stuffed into a bird or cooked in a cast-iron pan, it’s a time-honored tradition during the holiday season. Or, as Harris’s book reports The Baltimore Sun putting it in 1914, “Inside the oyster belt at Thanksgiving time, it is nothing short of heresy to fail to serve turkey with good old-fashioned oyster stuffing.” Throw it into a Joan and consider it tradition.
SEARED HANGER STEAK WITH CHARRED SCALLION SALSA
There was a time not that long ago when you’d walk into certain butcher shops, ask for a hanger steak, and get a quizzical look. Perhaps that’s because, for some time, the secondary cut was also known as a “Hanging Tender,” hailing from inside the ribcage (in fact, it’s part of the diaphragm), as well as “the Butcher’s Steak,” with those cunning meatmongers often keeping this deeply flavorful, textured specimen for themselves. “But the gig is up,” says Pryles, who shares her pan-cooked version with us, featuring wagyu, no less, and a bright salsa to boot.
Shop All Cookware
Got this recipe from a friend? Sign up below so you never miss a recipe.
