First time cooking goose, been a cook for a year and a half, made this at home. It’s beginner plating I understand, looking for tips on how to improve
by c0ntr01
First time cooking goose, been a cook for a year and a half, made this at home. It’s beginner plating I understand, looking for tips on how to improve
by c0ntr01
9 Comments
the slop of duck sauce or juice can be cleaned up for starters
I would use less mushroom and keep it tight, just up to the goose and not round the side. I would use less of the asparagus maybe 2/3 of what you have. I would roate the asparagus so it’s not at 90 degrees to the goose and lay the tips on the mushrooms to gain a bit of height. Maybe get some roast carrot for a bit of colour. That’s just my opinion though. Also the asparagus look a bit sad.
What does reverse sear mean
When I have less than stellar asparagus I usually just purée it. Nice bright green sauce on a plate does wonders. Always sauce around your proteins, not over top. You want to highlight the meat. Use the mushrooms as a bed for the goose. Garnish some cranberries or currants to pull it all together
I thought Canadian geese was a protected animal?
Probably layer the goose on top of the mushrooms and make it look a bit more compact. The cranberry gastrique in one smooth and swift line above the goose, much less asparagus and place it in direction with the goose or in an irregular “tipee fire lay” formation over the goose. Also try to get a better roast on the asparagus, it’s looking quite wet/wilted. Last but not least your plate might benefit from some more colour (roasted plum tomato, julienned roasted carrots, ideally purple, orange and turnip)
Others who are probably professionals have given you solid critques and excellent advice on the food plating. I don’t care for the wicker plate holder thing. I’d go for a different style of plate, maybe something with a border if you’re wanting something bold to go with the red meat. I think the wicker takes away from the whole thing overall, and makes it feel overly casual.
I have really wanted to try to cook a goose. I’ve never done it, and haven’t eaten it since I was a kid. Do you eat/cook it often? Is the reverse sear the best method in your experience? Have you tried any other ways?
My opinion is you’re stretching it. Keep it like a steak house! Nothing wrong with a well cooked peice of meat and it’s classic accompaniments
Honestly – you could double down and stay on the earthy bitter flavors and add root veg puree or sauce Robert / merchant di vin … w/ mushrooms. > remember colour in your choice maybe romanesco?
Idk if you intentionally went the earthy route but your off to a very good start… better then i ever had at a year n a half.
Always remember you can prep taste before cooking – brines & marinades do v.well with game.
Keep it simple.