This goose recipe is inspired by one of my favorite Chinese takeout dishes, Mongolian Beef. 

The goose breasts are first salted and rested, then sliced and seasoned before being briefly fried to achieve a crispy exterior while remaining tender inside. The accompanying sauce, a harmonious blend of caramelized onion, aromatic ginger and garlic, and a balance of Worcestershire and Ponzu, is enhanced with a touch of brown sugar for depth and richness. Finished with a brief simmer, this dish is perfect served over rice, with a sprinkle of furikake and a kick of pickled chilies.

Ingredients

• 2 goose breast 

• Salt (to taste)

• 1 tbsp Pepper 

• ½ Cup Cornstarch 

• ½ cup Flour 

• 1 egg

• Avocado oil 

• 1 onion 

• 1/2 inch ginger 

• 4 Garlic cloves

• 1/2 tbsp Worcestershire sauce

• 2tbsp Ponzu Sauce 

• 1/2 tbsp Brown sugar

For the goose, start by salting the goose breasts and allowing them to rest in the refrigerator for 3-5 hours. After this, rinse off the salt and slice the breasts into thin strips. Toss the strips with a tablespoon of freshly cracked pepper.

In a bowl, thoroughly combine cornstarch and flour. In another bowl, add the goose strips to the bowl along with the egg, mixing to coat the meat evenly. Dredge the coated strips in the cornstarch-flour mixture. 

Heat avocado oil in a pan and fry the goose strips for one minute on each side, aiming for a crispy exterior while leaving the inside slightly undercooked; the goose will finish cooking in the sauce.

For the sauce, heat a tablespoon of avocado oil in a pan and sauté the onion until it begins to caramelize. Add the ginger and garlic, cooking them down until fragrant. Then, incorporate Worcestershire sauce and Ponzu sauce, allowing the mixture to reduce by half. Stir in the brown sugar and let it dissolve completely.

To assemble, add the goose strips to the sauce, ensuring each piece is well coated. Simmer on low heat for 5 minutes to allow the flavors to meld. Serve the goose over rice, garnished with furikake and pickled chilies.