MUY BIEN Dezember 2017

Roasted goose - a classic, which belongs on all our Christmas Eve menus. Accompanied
by potato dumplings, red cabbage and sauce - our authors’ favourite meal.
If only the long hours of preparation could be cut short and a juiciness guarantee
be given, to compensate for countless years of disappointing dry meat. And when
else, except Christmas, does the desire arise for a roasted goose or duck? Is it possible to
shortcut this process and prepare it swiftly?
Here is the ultimate solution for friends of the fatty poultry. Do you know the US BBQ
special pulled pork? Here comes our version “Pulleg goose - pulled goose meat on toast”
or roasted pan au campagne.
Die erste Person, die unser Rezept
nachkochen möchte...ist Tina vom Café
Europa. Fragt nach, wann ihr das leckere
Weihnachtstoast bekommen könnt!
** In December**
Confirte Gans auf Toast
Confit Goose on Toast
The beauty of this recipe is the goose, or potentially duck, which can be preserved for
up to 6 months and then will always be readily available. The preservation technique
used is called confit and has been an old technique used in Southern France to
preserve goose meat. It also works with other meats. When you confit your meat,
slow cook it for hours in its own fat and once ready, submerge it inside. When stored
in a cool location, the fat solidifies and the meat is sealed airtight. You may confit
the goose immediately, but you may want to wait until its ripe flavour develops
over the coming weeks.
The Fat
First person to try our recipe for
you... ist Tina
Ask when you can come
around to try it!
Café Europa I Tel (+34) 928 76 76 91
Avenida de Tirajana 3 I Apartementos Aloe I 35100 Maspalomas
Mo-FR 8-17 Uhr, Sa & So 8-14 Uhr
You actually use the roasted gooses’ own flare fat. Sadly, the times have long past when geese were truly chubby. This is
the customer’s wish, then they are surprised when the roast turns out to be dry. It is even worse with free range poultry.
The good intention, an animal with enough exercise, provides leaner meat, which really is the opposite of what we
want. So we add extra flavour by buying flare flat - flare fat? This is the subcutaneous fatty tissue of the goose. When
you see it on the actual goose you will immediately realise what we’re talking about. These “fat balls” melt at 25ºC and
are healthier than you think. The majority consists of monounsaturated and polyunsaturated fatty acids while the
“bad” saturated fatty acids account for only 28.4%. Per kg of meat you should add at least 1.5kg of flare fat. Usually, one
kg flare fat is added to 100ml of water in a pot then heated to 100ºC in an oven or set to a low simmering on the hob.
Approximately 3 hours later the fat should have spread.Or you may buy a bucket of goose fat from your local poulterer.
It can be mixed with duck and chicken fat. You may add 20% of pig fat too if you’d like. The latter is cheaper and raises
the melting point by a few degrees.
Café Europa
aus liebe zum frühstück
Zutaten/ Ingredients
1 x Gans 4-5 kg
90 Gramm Salz
30 Gramm Pfeffer
6 Knoblauchzehenein
Bund Thymian
10 Pimentkörner
10 Gewürznelken
5 Lorbeerblätter
1 x Goose 4-5 kg
90 grams salt
30 grams of pepper
6 garlic cloves
a bunch of thyme
10 allspice grains
10 cloves
5 bay leaves
Day 1 / Step 1
Das wichtigste zuerst: ordentlich Salz. Für
einen schönen Pökel-Effekt nehmen Sie
für eine Gans um die 100 Gramm Salz.
Nehmen Sie einzelne Teile, reduzieren Sie
die Salzmenge. Es darf ruhig kräftiger sein.
Dazu kommen weitere Gewürze, die Sie nach
Gusto bestimmen können. Alles, außer dem
Lorbeer, in den Mörser/Küchenmaschine
geben und fein mahlen.
The most important comes first: a
generous amount of salt. For a nice
pickle effect use about 100g of salt for
a whole goose. In case you are using
individual cuts, reduce the amount.
It’s okay to be bold. Then, add your
other spices according to your gusto.
Add everything except the bay leaf to a
pestle and mortar or a food processor
and grind to a fine spice mix.
Seite 56
Step 2
Die Gans in handliche Stücke teilen. Hilfreich
ist hier ein Küchenbeil oder eine Metallsäge.
Da wir die Gans später “zupfen” wollen,
entfernen wir mit einem Messer die Haut.
Diese benötigen wir später aber noch. Soll
die Gans als normales Gericht gegessen
werden, lassen wir die Haut natürlich
dran - KNUUUUSPER ist wichtig! Die Teile
kräftig mit der Würzmischung einreiben
und 24 - 48 Stunden in den Kühlschrank
stellen. Achtung:- je länger, desto salziger
wird das Fleisch.
Divide your goose into handy pieces.
Helpful here is a cleaver or metal saw.
As we want to pulled goose, the skin
must be removed with the help of a
knife. Put it aside and freeze, we’ll
need it later on. However, if you want
to roast the goose whole, leave the
skin on - it’s super important for the
CRISPYNESS. Rub each part generously
with the seasoning and refrigerate for
24-48 hours. Be aware the longer you
marinate it the saltier it gets.