Stuffed Goose Neck Recipe

Stuffed Goose Neck Recipe

The recipe for Stuffed Goose Neck is believed to have originated in the medieval times when geese were commonly raised for their meat. Geese were considered a delicacy and were often enjoyed by nobility during special occasions. Stuffed Goose Neck became popular due to the unique presentation and the rich flavor it provided. Over the years, this dish has evolved, and different variations have been created to suit individual tastes and preferences. Today, Stuffed Goose Neck is still enjoyed as a classic and impressive dish for holiday gatherings and special meals.

Fun Facts:
1. Geese were highly valued in ancient Egypt and were often depicted in artwork and jewelry.
2. Stuffed Goose Neck was typically served as a centerpiece dish during medieval banquets.
3. Goose meat is known for being flavorsome and succulent, making it perfect for stuffing.

Now, let's proceed to the recipe:

- 1 fat goose neck
- Raw goose meat (from the breast or legs), finely ground
- Soft or "linda fat," finely ground
- 1 thin piece of garlic, finely minced
- 1 small piece of onion, finely minced
- 1 egg
- Some soaked bread
- Salt, to taste
- Pepper, to taste
- Ginger, to taste
- Cold water, for cooking

1. Begin by removing the fat skin from the neck of a fat goose, ensuring not to put any holes in it. This can be done by gently pulling the skin away from the neck and using a sharp knife or kitchen shears to cut away the excess fat.
2. Once the skin is removed, clean the neck carefully to ensure there are no small bits of fat left.
3. Sew up the smaller end of the neck using a culinary needle and kitchen twine. This will help to keep the stuffing secure.
4. In a bowl, combine the finely ground raw goose meat, soft or "linda fat," minced garlic, minced onion, egg, and soaked bread. Mix well to combine all the ingredients.
5. Season the stuffing mixture with salt, pepper, and ginger, adjusting the amounts according to your taste preferences.
6. Stuff the larger end of the neck with the prepared stuffing mixture, making sure to pack it tightly.
7. Once the neck is stuffed, sew up the larger end using the culinary needle and kitchen twine to keep the stuffing intact during cooking.
8. Preheat the oven to 350°F (175°C).
9. Place the stuffed goose neck in a pudding-pan and pour a little cold water over it. This will help to keep the dish moist and juicy.
10. Place the pudding-pan in the preheated oven and roast the neck, basting it from time to time with the pan juices. Basting will ensure even cooking and add flavor to the dish.
11. Let the neck brown until the skin turns crisp and golden, usually taking about 1.5 to 2 hours.
12. Once cooked, remove the Stuffed Goose Neck from the oven and let it rest for a few minutes before serving.
13. Slice the Stuffed Goose Neck into thick slices and serve it hot as a main dish.

Similar Recipe Dishes:
- Stuffed Turkey: Substitute the goose neck with a turkey breast or whole turkey, and stuff it with a tasty filling made from a combination of herbs, bread, vegetables, and seasonings. Roast the turkey until golden and serve it as a centerpiece for Thanksgiving or other festive occasions.
- Stuffed Pork Tenderloin: Use a pork tenderloin as the base and create a delicious filling with ingredients like spinach, cheese, breadcrumbs, and spices. Roll the tenderloin with the stuffing and roast it until tender and juicy. Slice and serve with your favorite side dishes.
- Stuffed Bell Peppers: For a vegetarian option, hollow out bell peppers and stuff them with a flavorful combination of rice, beans, vegetables, and herbs. Bake the stuffed peppers until the peppers are tender and the filling is cooked through. Serve as a tasty and wholesome meal.

Enjoy the delicious Stuffed Goose Neck and impress your guests with this unique and flavorful dish!



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