Article from the Arkansas Game and Fish Commission
With St. Patrick’s Day right around the corner, we dug into the refrigerator to pull out some of the goose breasts left from last season to add some Delta flavor to a classic Irish-inspired meal. It takes some forethought to prepare the corned goose well ahead of time, but the results are well worth the wait. This play on a traditional Reuben will give you a great lunch at duck camp, too.
Corned Duck or Goose (Begin at least 5 days before anticipated serving time)
- 4 to 5 pounds skinless goose breast fillets (about 1 gallon, tightly packed)
- 1 gallon water
- 2 cups kosher salt
- 1 cup brown sugar
- 5 teaspoons pink curing salt (or 7 1/2 teaspoons Morton Tender Quick)
- 1/4 cup pickling spices
Combine all ingredients except goose meat in a large pot and bring to a boil to make brine. Remove the pot from the heat and refrigerate until cold. Place goose breasts in a non-metallic container (glass bowl or resealable plastic bag) and cover with brine. Refrigerate for 5 to 7 days. Remove goose breasts from brine and rinse under cold water. Put the rinsed goose breasts in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 3 to 4 hours or until meat is very tender. At this point, you can leave the goose in its liquid and refrigerate until ready to use.
Fried Cabbage Slaw
- 1 head of cabbage, shredded
- 6 slices of bacon, chopped
- 1 teaspoon caraway seeds
- Salt and pepper to taste
Heat a skillet over medium heat, and add chopped bacon. Cook the bacon until the pieces are crispy and the fat is rendered out. Remove bacon, but leave the grease. Carefully add the cabbage to the hot skillet of grease making sure to stir the cabbage to coat it with the grease and to begin the cooking process. Add the caraway seeds and a pinch of salt and pepper. Cook until soft, return the bacon to the slaw.
The Sandwich
- Corned Duck
- Fried Cabbage Slaw
- Rye Bread
- Swiss Cheese
- Thousand Island dressing
- 4 tablespoons butter
Melt butter in a skillet, toast the bread in the butter. Smear a good helping of dressing on the bread. On the bottom piece add your duck, topped with slaw and Swiss cheese. Let the cheese melt, then serve!
