What's on the Grill #187: Grilled Asian Goose with Polenta
I must first admit, I have no idea if Asian's grill Goose. Duck? Yes. Goose? I would assume yes, but we all know what happens when you assume: awkward public moments.
My friend/hunter from work went hunting a few weeks back and brought me some of his catch: goose breasts. It's great to have fresh meat in the fridge and by fresh, I mean hours before being butchered and stuffed into a zip lock freezer back it was flying over Ohio trying to decide who to vote for Governor.
For dinner, I turned to Weber's On the Grill App. Although the recipe called for duck, I figured goose would be an easy substitute. You know substitutions, just like chicken and turkey or bison and beef or lamb and lobster.
Grilled Asian Goose with Polenta
Based on Asian Duck Breasts from Weber's Art of the Grill
Goose
3 Goose Breasts, about 10 ounces each
2 tsp Chinese five-spice powder
1 tsp kosher salt
1/2 tsp ground black pepper
Polenta
3 cups chicken stock
3/4 cup yellow cornmeal
1/3 cup sour cream
salt & pepper
Sauce
1/4 cup ketchup
1/4 cup hoisin sauce
1 tbls honey
2 tbls rice wine vinegar
1 tbls soy sauce
1/4 tsp Chinese five-spice powder
1. Prep your grill to direct medium-low.
2. For the Polenta, bring your stock to a boil. Add in the cornmeal, whisking as you do to prevent lumps. Reduce the heat to low and cook, stirring occasionally for 30-45 minutes. Add in the sour cream and season to taste with salt and pepper.
3. For the sauce, mix together the ingredients in a small pan and warm under low heat.
4. Season both sides of the goose with a mixture of the five-spice powder, salt and pepper. Place the goose on the grill directly over the coals. Grill for approximately 10 minutes and then flip. Cook for an additional 10 minutes, or until the internal temperature reaches 150 degrees. The FDA says 180 degrees, but everything I've read says you can pull goose off as low as 130 for medium rare. The longer you cook goose, the tougher it becomes.
5. Remove the goose for the grill and serve with the polenta and sauce.
Goose has a great flavor all on its own. Add in the unique taste of the five-spice powder and it takes it somewhere else. Add in my last bottle of Stone's 14th Anniversary Wow.
Goose, duck, chicken...any of them will work. All you need is a plank, a bird and a plan.
My friend/hunter from work went hunting a few weeks back and brought me some of his catch: goose breasts. It's great to have fresh meat in the fridge and by fresh, I mean hours before being butchered and stuffed into a zip lock freezer back it was flying over Ohio trying to decide who to vote for Governor.
For dinner, I turned to Weber's On the Grill App. Although the recipe called for duck, I figured goose would be an easy substitute. You know substitutions, just like chicken and turkey or bison and beef or lamb and lobster.
Grilled Asian Goose with Polenta
Based on Asian Duck Breasts from Weber's Art of the Grill
Goose
3 Goose Breasts, about 10 ounces each
2 tsp Chinese five-spice powder
1 tsp kosher salt
1/2 tsp ground black pepper
Polenta
3 cups chicken stock
3/4 cup yellow cornmeal
1/3 cup sour cream
salt & pepper
Sauce
1/4 cup ketchup
1/4 cup hoisin sauce
1 tbls honey
2 tbls rice wine vinegar
1 tbls soy sauce
1/4 tsp Chinese five-spice powder
1. Prep your grill to direct medium-low.
2. For the Polenta, bring your stock to a boil. Add in the cornmeal, whisking as you do to prevent lumps. Reduce the heat to low and cook, stirring occasionally for 30-45 minutes. Add in the sour cream and season to taste with salt and pepper.
3. For the sauce, mix together the ingredients in a small pan and warm under low heat.
4. Season both sides of the goose with a mixture of the five-spice powder, salt and pepper. Place the goose on the grill directly over the coals. Grill for approximately 10 minutes and then flip. Cook for an additional 10 minutes, or until the internal temperature reaches 150 degrees. The FDA says 180 degrees, but everything I've read says you can pull goose off as low as 130 for medium rare. The longer you cook goose, the tougher it becomes.
5. Remove the goose for the grill and serve with the polenta and sauce.
Goose has a great flavor all on its own. Add in the unique taste of the five-spice powder and it takes it somewhere else. Add in my last bottle of Stone's 14th Anniversary Wow.
Goose, duck, chicken...any of them will work. All you need is a plank, a bird and a plan.
Mike Lang
