Canada Goose Thai Red Curry
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There is great debate around exactly “how much” of a goose people should be eating. There are purists who absolutely refuse to do anything other than pluck whole birds, but I only do that the plumpest late-season geese that have been feeding on corn and grain for weeks. “Breasting out” a goose is exactly that, and every bird we shoot gets at least that treatment, with the meat either going into a grind pile, or my personal preference, serving as a substitute in almost any dish that calls for beef. There are those that pluck the livers and hearts, and I thoroughly enjoy grilled goose hearts.
But what of the thighs and drumsticks? Almost nobody I know bothers with these, and I can tell you they are missing out. I get quizzical looks from some people when I start peeling out the legs on a goose, but slow-cooked or braised, these are my absolute favourite part of a Canada goose to eat. This is an incredibly simple one-pot meal, and it is packed with great texture and taste.
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Canada Goose Thai Red Curry
Course: Wild Recipes4-6
servings30
minutes4
hoursIngredients
4 Canada goose legs (skinless, thighs attached)
2tbsp coconut oil
100g Thai red curry paste
400ml coconut milk
2 cups chicken broth
2tbsp fish sauce
250g vermicelli rice noodles
Chopped snow peas to garnish
Chopped cilantro to garnish (optional)
Preparation
- Preheat an oven to 300 degrees Fahrenheit.
- Place a large pot or Dutch oven over medium-low heat and add the coconut oil.
- Slowly brown the goose legs on all sides and set aside.
- Add the curry paste to the pot and stir for a minute or two until fragrant.
- Add the goose legs back in and toss to coat with the curry paste.
- Pour in the coconut milk, fish sauce, and chicken broth and stir to combine everything. The liquid should just cover the legs. If necessary, add more chicken broth.
- Place the container into the oven and let slowly simmer for 3 hours.
- Add the rice noodles to boiling water for 3 minutes.
- Remove the noodles from the water and run them under cold water to stop the cooking process.
- After three hours, remove the pot from the oven and pull the legs out.
- Cool the legs on a cutting board. Once cool enough to handle, shred the meat from the leg bones and return the meat to the pot.
- In a bowl place a handful of noodles and then ladle the meat and curry broth over top.
- Garnish with chopped snow peas and cilantro.
- Finish with a spoonful of sambal, sriracha, or your preferred hot sauce.
