I roasted my first goose for Christmas this year. Since there are only two of us, I had quite a bit of leftover goose. For lunch today I made Harissa T. Goose with Crispy Goose Skin. Here’s my recipe:
Harissa T. Goose
- 1 T. soy sauce
- 1 T. harissa
- 1 T. peanut oil
- 12 oz. cooked goose, cut into bite-size pieces
- 2 handfuls spinach
- 1 T. water
- 1 T. sesame seeds
- 1 T. crispy goose skin, crumbled
Whisk the soy sauce, harissa, and peanut oil together in a small bowl. Heat in a skillet over medium heat. Add the goose and stir to coat. Add the spinach and water. Cover and steam for five minutes. Remove the cover and add the sesame seeds. Stir until the spinach is wilted and the ingredients are evenly distributed, about one minute. Sprinkle the crumbled goose skin on top and serve.
Crispy Goose Skin
- Goose skin from roasted goose
- 1-2 t. goose fat
- Chile powder
Cut the goose skin into 1 in. strips. Heat the oil in a small skillet over medium heat. Add the goose skin and cook until golden and crispy, 2-3 minutes per side. Place the goose skin on a plate covered with paper towels to drain. Season with chile powder and salt to taste. Enjoy!