I was pretty excited to receive two whole specklebelly geese from a friend of ours, Chad Belding with The Fowl Life. I had heard that these geese are some of the best geese you can get your hands on. So of course, never having had one, I thought I would create a recipe that is a bit different than most. Now you can follow the instructions for the dry rub and smoking method and then serve the geese all by themselves, or serve in a warm flour or corn tortilla with tart green apple, crispy cabbage, shaved carrots and a small amount of cilantro sauce.
Substitute Mallard Duck for the Specklebelly Geese
- 2 Specklebelly geese, plucked and cleaned
- 1/2 cup kosher salt
- 8 cups water
Dry Rub Seasonings
- 2 tablespoons dark brown sugar
- 1 teaspoon allspice
- 1 teaspoon white pepper
- 1 teaspoon paprika
- 1/2 teaspoon Chinese five-spice powder
Place all ingredients in a blender and process until smooth. You may need to scrape down the sides.
- 2 cups cilantro, roughly chopped
- 1 clove garlic, chopped
- 1 tablespoon vinegar
- 1/2 cup olive oil
Wash and clean geese and place in a large pot or pan. Mix water and kosher salt and pour over the geese making sure they are submerged in the brine. Cover and place in refrigerator for 24 hours. Remove geese from brine and wash under cold water. Set geese on a rack over a baking sheet. Let the geese air dry for 2-3 hours.
Mix all dry rub seasonings together in a bowl. Using clean hands, rub the seasonings all over the exterior and interior of the birds.
Heat a smoker to 250 degrees and use apple wood chips or apple bisquettes. Place geese on the middle rack and bake for 2 hours. Use a meat thermometer to check temperature of the thickest part of the birds. Continue smoking until meat registers 150-155 degrees. Remove from smoker and loosely cover with aluminum foil. Let rest for 30 minutes to 1 hour before slicing.
Serve sliced goose meat in a warm flour or corn tortilla with shredded cabbage, sliced green apples, shaved carrots and cilantro sauce. – Enjoy