Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, california farm holiday goose dinner. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

California Farm Holiday Goose Dinner is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. California Farm Holiday Goose Dinner is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have california farm holiday goose dinner using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make California Farm Holiday Goose Dinner:

1. Get 8 pound dressed goose
2. Take 4 pears
3. Take 12 pecans
4. Get 4 small fingerling potatoes
5. Take Tbs seasalt
6. Prepare 1/2 cup brown sugar
7. Prepare 1/2 cup soy sauce
8. Make ready 2 garlic cloves
9. Take Tablespoon herbs de provence, pinch of salt and pepper
10. Prepare cup cognac
11. Take Small bottle of sweet icewine
12. Make ready Cost. My butcher sells small geese, last year they were $80. With foie gras, rilettes, smoked leg jerkey, goose  breast dinners, goose stock broth, this recipe makes 40 meals, $2.50 per meal

Steps to make California Farm Holiday Goose Dinner:

1. Prepare the goose breast dinner. Fillet the half pound breasts, skin on. Rub with salt and pepper, lay skin side down on baking tray oven at 425F degrees. Roast 25 minutes with 4 halved pears, 4 fingerling whole potatoes and 12 shelled pecans. Slice breasts on the diagonal, flambee with Tbs cognac. Serve.
2. Make smoked goose jerky from the legs and wings. Remove skin and fat, set aside with carcass. Debone. Slice meat across the grain in thin strips. Brine in Tbs of seasalt, Tbs of brown sugar, cover with water, soak overnight. Next, marinade one hour in 1/2 cup soy sauce, 1/2 cup brown sugar, 2 crushed garlic cloves. Cold smoke 3 hours over soaked hardwood chips over a low mesquite fire. Freeze till served.
3. Make rilette. Boil 4 quarts water, turn down, add goose, simmer overnight. Cool. Skim off goose fat, chop the skin and any meat, add half its weight in goosefat. Add cup of cognac, pepper and salt and Tbs herbs de provence to make rilette sandwich spread. Put in glass container. Save other goosefat in airtight container. Freeze broth in cup size containers. Dissolve carcass bones in garden fermenter.
4. Make real foie gras pate. Pull any veins from the 6 ounce goose liver with your fingers, cut in half inch slices. Marinade in sweet icewine overnight. Drain, rub with pinch of pepper, salt, herbs de provence, marinade in icewine a second night. Rinse, chop fine, mix with 3 oz. goose fat. Put open jar in pan, california bay leaf on top, pour warm water outside the jar to inch below top, bring to slow boil, seal with canning lid, cool. Enjoy.
5. Ready to serve and ENJOY!

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