How to roast a goose, shred the meat, and make goose tacos. Instructions on how to roast a goose, incorporating aspects of the Woks of Life Roast Goose with Orange and Jacques Pépin’s Roast Goose with Crispy Skin.
The goose tacos are inspired by Peking Duck which is usually served in thin pancakes and topped with scallions and carrots. If by chance you don’t have a goose, you could use roast duck, or chicken thighs. Salsa Macha is is similar to Sichuan Chili Crisp but its made with chiles and spices local to Mexico and the Sonoran region and it’s chunkier.
How to Roast a Goose
Servings: 20 servings
Equipment
- Instant read thermometer
Step-by step instructions on how to roast a whole goose.
Ingredients
- 1 10-12- pound goose
- ¼ cup sea salt, preferably Sonoran divided
- 1 tablespoon ground black pepper
- 1 tablespoon Mexican oregano
- 1 teaspoon chili powder
- 1 large orange
- 1 large lemon
- 6 cloves garlic minced
- 7-10 scallions divided
Instructions
- If frozen, defrost the goose in the refrigerator for 2 to 3 days.
- Remove the giblets from the cavity and save for another use.
- Rinse the inside and outside of the goose, pat dry
- Bring the goose to room temperature. This will take 3-4 hours.
- Rub the inside of the goose with 3 tablespoons sea salt, 1 tablespoon ground black pepper, 1 tablespoon Mexican oregano and 1 teaspoon red chile powder.
- Zest and quarter the orange, set the zest aside. Quarter the lemon. Set three of the scallions aside, cut the rest into thirds. Stuff the goose with the orange and lemon quarters, minced garlic and cut scallions.
- Mix the orange zest with 1 tablespoon sea salt, then rub the mixture over the surface of the duck.
- Preheat the oven to 350 degrees.
- Fill the bottom of a roasting pan with enough water to cover the bottom. Set the goose breast-side-up on the roasting pan insert, then cover the pan loosely with foil.
- Roast the goose for 25 minutes per pound or until an instant-read thermometer inserted into the inner thigh reads 170 degrees F, about 4 to 5 hours.
- Remove the goose from the roasting pan, then pour the drippings accumulated in the bottom of the pan through a fine sieve, throw away the solids, pour this goose fat into a lidded container and refrigerate for later use.
- Let the goose cool enough to handle. Shred the meat by hand or with two forks. Refrigerate or freeze the remaining goose for later use.
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Goose Tacos Recipe
Servings: 8 tacos
Peking Duck-inspired goose tacos on flour tortillas with hoisin sauce, salsa macha, cabbage, carrots and scallions.
Ingredients
- 8 6-inch good quality flour tortillas
- ½ cup hoisin sauce plus more for serving
- 2 cups shredded roast goose
- 1 cup shredded cabbage and carrot mix
- 2 scallions sliced on the diagonal
- salsa macha to taste, I used Tumerico’s
Instructions
- Warm the tortillas on a hot comal or cast-iron skillet, transfer to serving plates or platter. Spoon about a tablespoon of hoisin sauce on top of the tortillas and spread with the back of a spoon.
- Arrange the roast goose, cabbage and carrot mix and scallions over the sauce then drizzle with Salsa Macha. Serve immediately.
Video
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
