Sichuan goose

Sichuan goose

The goose, the subject of a later blog, has been well and truly cooked. And eaten. And rendered down into stock and tubs of creamy fat. That all sounds a bit slaughterhousey but the end results were very good.

However, even with five hungry (and slightly tipsy) bellies to feed, serving goose usually means there are a lot of left overs. And even a goose lover such as I can get bored with yet more cold roast goose. A middle class dilemma if ever I heard one.

As the weather is stubbornly sub-arctic at the moment, we wanted something warm, something to prompt reveries of the far east, steamy jungles, great mountains, all the usual stuff that day dreams are made of.

A good gamey goose lends itself to many interesting dishes that involve heat. It holds up to spice well with its dark tasty meat. And goes well with curries and  a lot of chilli laden Sichuan food that requires chicken or pork.

And this is how Sichuan goose, born out of a need for far flung flavours and some food that would heat the belly and the soul, came about. This dish started life as a simple twist on the classic chicken and chilli dish, but soon, through lack of ingredients and a desire for more flavours, took on a life of its own.

Grubworm’s muddled sichuan goose
Feeds two with some extras

I initially planned to use Fuschia Dunolop’s recipe for chicken and chillies from her sublime Sichuan Cooking book, but very quickly ran off the rails as I enthusiastically pursued the need for a deeper warmth.

The roast goose stood in for deep fried chicken well enough. And rather than marinade it, i used some red soy I had left over to provide the deep salty sweet flavours. I added chilli bean sauce to give the dish even more fiery pungency and the leeks stood in for spring onions.

Two handfulls of left over goose – chopped
1 leek – cut into strips
2 cloves garlic – finely sliced
A lump of ginger (same amount as garlic) – finely sliceds
1 tsp chilli bean sauce
2 tblsp red soy
2 tblsp oil
15-20 dried chillies – cut in half and deseeded
2 glugs sesame oil

Toss the goose in the red soy and put to one side.

Heat oil over moderate flame, add chilli bean paste and stir until the oil is tinged red. Add the garlic and ginger, stir fry until the aroma rises, then chuck in the chillies and cook for another minute or so.

Throw in the goose and stir and fry for about three minutes, glug in the sesame sauce and serve. Delicious.

18 Responses to “Sichuan goose”

  1. Mr Noodles

    There’s a lot of dried chillies going into this dish! Great use of leftovers but you could’ve have been more generous with the noodles!

    BTW, I’m surprised there’s no Sichuan peppercorn in this dish or was it the case you didn’t have any handy?

  2. The Grubworm

    @Mr Noodles – There are! But they don’t really add heat, just colour and a certain fruitiness to the sauce.

    As for the Sichuan peppercorns – you hit the nail on the head, i forgot to say that in the recipe so will add it in. I had none in the kitchen and would usually add about a tablespoon along side the chillies.

    Same thing goes for the noodles, that’s all the Ho Fun i had in the cupboard and didn’t fancy mixing them with rive vermicelli.

    @Vintage Macaroon – It certainly did, and was tasty too! Thanks :)

  3. shayma

    strange-i have never had goose! but this looks and sounds so delicious- i have always thought that goose is like duck, but even ‘gamier’. the chili bean sauce, is that black bean sauce? beautiful photo. x shayma

  4. The Grubworm

    @Shayma – Thanks! Goose is a wonderful thing, although I only cook it about once year due to cost and size (the bird I roasted this weekend was almost 6kg). It is a bit gamier than duck and the meat is a little moister. I love it. I’ll be blogging the roasting in the next week or two.

    As for the paste – here’s a link, i think it’s fermented soy or fava beans: http://www.fuchsiadunlop.com/sichuan-chilli-bean-paste/#more-926

  5. Greedy Diva

    What a great dish. Fab idea for left overs where you really want a change from the flavours of the dish you originally cooked.

  6. The Grubworm

    @Greedy Diva – it’s just a good different dish, and I always like to turn left overs into something really different so it doesn’t feel like you’re eating the same meal again, just colder.

  7. The Grubworm

    @Food Urchin – the original recipe called for about twice as many, that was all i had in the house ;)

    @pigspigscorner – i was surprised, but we had a BIG goose and just had to leave room for the Xmas pud. And the pies. And the cheese (etc etc etc). Plus, I am a champion carcass picker ;)

  8. triplefivedrew

    Never thought of goose as so versatile. Might have to get one just for the left overs – if I can find one. Last weekend I ordered a turkey from our local Shanghai butcher and a day later got humongous chicken.

  9. The Grubworm

    @triplefivedrew – it’s a great meat, if pricey. The fact that it has something of duck and something of game about it really makes it useable in any cuisine. Like chicken, but much tastier and moister. One of these days I’ll try a whole Cantonese crispy roast goose…but not for a while ;)

  10. Tom

    I like the Sino influences creeping in. One of my challenges that I always wanted to try was doing an authentic Cantonese bit of roast goose/ pork with hanging in an airing cupboard, fat dribbling and sweet coloured flesh. I could never quite face it though. You look as though you are on the way there…

  11. Gin and Crumpets

    I love that you’ve given the recipe for using up some of the leftovers before you’ve even posted to roast goose recipe! proof that leftovers are the best bit of any meal and these leftovers look so, so good.

  12. The Grubworm

    @catty thanks :) Hope you get the chance to try this one out, it’s good.

    @Tom – Creeping in? Blasting in more like ;) Like you, i owuld also love to do the whole drying thing, but that requires formidable organisation in damp old England. One day…

    @Gin and Crumpets – well, they are one of the best things about roasting big ol’ hunks of meat. Glad you like the look of these here leftovers :)

  13. shayma

    completely random question- this food is dark- and yet- it photographs so beautifully- any secrets you can share w us? was it taken outdoors? gorgeous.

  14. The Grubworm

    @Shayma – random questions are always welcome. There’s no real secret – i have a decent camera (Olympus e-p1) and my kitchen has some fluorescent lighting under the cabinets where I take pictures at night. The Olympus does most of the hard work with a rather lovely lens, but I sometimes also adjust contrast and brightness just a tad in PhotoShop to bring out the darker ingredients, sometimes I add a really light filter in there as well – sepia at 10-15% to tone it down a little. Hope that’s helpful :)

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