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.