Goose with vegetables cooked slowly and at low temperature is my plan for the holidays. I became the happy owner of a slow cooker Crock-Pot®, so I'm going to try it on goose breast before Christmas. On holidays I would like to prepare goose legs, I will make them the same way, only I will extend the cooking time by about an hour.

Why I chose Crock-Pot®?

I've been thinking for a long time whether I need another piece of equipment in the kitchen. However, at the instigation of a friend who has been using a slow cooker for several years (Ola, thank you), I decided to use this device as well.

I thought for a long time about the choice of model, I decided on Crock-Pot® 5.7l with a stoneware bowl, electronically controlled. I chose this model primarily because of the capacity and quality of the vessel. I often cook for 5 - 6 people, so the 5.7 liter capacity is perfect for me. The ceramic stoneware dish is easy to clean, you can bake dishes in the oven, and it looks elegant and stylish when placed with the dish directly on the table.

The Crock-Pot® slow cooker is easy to use, the digital control panel (with two temperature levels and a heating function) will always ensure a warm and ready to serve meal. The built-in timer stops cooking after the set time and then switches the device to keep warm mode to keep the food hot and ready to eat. www.crockpot.com/slow cookers/209-slow cooker-crock-pot-57l-chrome-sccpbpp605-050-5060134335848.html">Crock-Pot®.
More on slow cooking - slow cooking - slower is tastier - you can also find on the blog Four Firers.

We're taking it So let's slow cook, Christmas is just around the corner:

Ingredients

2 breasts with geese

1 orange, peeled and cut into pieces

1 kg potatoes unpeeled with a thin crust

300 g carrots, peeled and cut into pieces

2 red onions, peeled and cut into pieces

2 twigs rosemary

salt

pepper

1 tablespoon honey

1 tablespoon of sauce soy

1/2 tsp cinnamon

1/4 tsp cardamom

2 large cloves garlic - grated

10g fresh ginger - grated

Execution

If we bought, like me, a breast with a bone, we cut out the bone first, and then we divide the breast in half. Bones we can use for broth*. Trim the breasts of excess oily skin. skin on cut the breasts in a checkered pattern, place them on the cold pan from the side down skin and turn on the burner. Cook over low heat until the fat renders out the skin is slightly browned. While melting, pour the rendered fat from the spoon pan to the bowl. Some of the fat will be used for the dish, the rest will be combined with slices of skin and melt into goose lard. We take the breasts off frying pan.

In a bowl mix honey, soy sauce, cinnamon, cardamom, grated garlic and ginger and 2 tbsp rendered goose fat. Toss the potatoes, carrots and carrots into a large bowl onion, add breasts. The whole thing is covered with the prepared honey sauce - soy sauce, salt and pepper.

In the bowl of the  Crock-Pot® slow cooker, place the vegetables, add pieces of orange, sprigs of rosemary and put the goose on top. We set the cooking time to about 5 -6 h on the LOW level. After 5 hours, we check the dish, if the vegetables and meat are not ready yet, we extend the cooking time. When the dish is ready, remove the breasts to a platter and set aside for 10 minutes to rest. Then cut into thin slices and serve with slow-cooked vegetables. If we want the skin to be golden and crispy, we can fry the breasts for a while in a pan in goose fat from the skin side before slicing.

Enjoy!

* In the evening, when the goose and vegetables dish was empty, I threw in the breast bones, vegetables, poured water and set the cooking time to 7 hours on the LOW level. In the morning, a delicious hot broth was waiting for me in the kitchen.

This entry was made in collaboration with Crock Pot

also check

Quick cauliflower soup with lemon and curry

Croquettes with cabbage and mushrooms. Recipe for beer pancakes

Gingerbread cookies with buckwheat honey and dark beer

Red beet sourdough - borscht sourdough

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