This goose recipe is inspired by one of my favorite Chinese takeout dishes, Mongolian Beef.
The goose breasts are first salted and rested, then sliced and seasoned before being briefly fried to achieve a crispy exterior while remaining tender inside. The accompanying sauce, a harmonious blend of caramelized onion, aromatic ginger and garlic, and a balance of Worcestershire and Ponzu, is enhanced with a touch of brown sugar for depth and richness. Finished with a brief simmer, this dish is perfect served over rice, with a sprinkle of furikake and a kick of pickled chilies.
Method
Salt the goose breasts and refrigerate 3 to 5 hours.
Rinse, slice into thin strips, and toss with 1 tbsp cracked pepper.
Dip the strips in egg, then dredge in the cornstarch and flour mix.
Fry in avocado oil 1 minute per side, leaving the inside slightly under.
Saute the onion until it starts to caramelize, then add the ginger and garlic.
Add the Worcestershire and ponzu and reduce by half. Stir in the brown sugar.
Add the goose, coat, and simmer on low 5 minutes.
Serve over rice with furikake and pickled chilies.
