An absolute favorite waterfowl recipe of ours is a sweet and sour stir-fry using marinated goose breast and several fresh vegetables garnished with the sweet flavor of pineapple and hints of mint. Other ingredients that you could substitute or add to this stir-fry would be sliced mushrooms, shredded cabbage, shaved carrots, baby corn and/or bamboo shoots.
I hope some of these ‘Asian’ inspired waterfowl recipes are a hit with your family and friends as much as they are with ours.
Thanks again to Chad Belding, his family and the Fowl Life for letting me share one of my all time favorite waterfowl recipes. Also a big Thank You to Travis, my co-host, who operates Stillwater Outfitters out of Colorado.
Clean 4 goose breasts and slice into 1/4 inch thin strips and place into a glass dish or pan. Mix all marinade ingredients in a small bowl and pour over meat. Cover with plastic wrap and marinate for 1 hour or overnight.
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice wine vinegar
- 1/4 cup olive oil
- 2 teaspoons fresh grated ginger
- 2 garlic cloves sliced thin
- 1 tablespoon olive oil
- 1 teaspoon garlic finely chopped
- 2 teaspoons fresh ginger
- 1 white onion diced
- 1 red bell chopped
- 2 cups Bok Choy chopped
- 1 cup bean sprouts
- 8oz sliced water chestnuts
- 3 green onions finely chopped
- 8oz drained pineapple chunks
- 2 tablespoons chopped mint
- 4 cups cooked white rice
Cook rice as directed on package.
Heat large skillet over medium-high heat. Add one tablespoon of olive oil to skillet along with red bell pepper, garlic, ginger and white onion. Saute vegetables for 5 minutes to slightly soften. Add marinated goose meat to skillet and continue to cook until lightly browned about 5-6 minutes. Add chopped Bok Choy, bean sprouts, water chestnuts and green onions to the skillet. Gently stir everything together and continue to cook for 1-2 minutes. Remove from heat and pour the goose stir-fry over cooked rice. Garnish with pineapple and fresh mint.