Goose is one poultry dish that has been traditional in many parts of the world for centuries. Like duck, these water birds not only have to store enough fat for their long migrations. But, they also have be buoyant in water and fat helps them with both of these things. As such, goose meat is rich in fat, which lends a silky mouthfeel to anything made with this luscious meat. This recipe for Sevani domatso hails from Armenia and uses apples along with duck for a slow-roasted dish that’s complex and flavorful.
To start this recipe you’ll want to remove the skin and fat from a 5 pound goose. Because even the meat has a lot of fat you want to budget more than a pound per person as the meat will shrink during cooking due to fat loss.
Once you’ve cut the goose into smaller pieces you’ll need to core and quarter some apples. The pairing of fruit with meat is a classic combination- with each ingredient playing off the flavors of the other.
A generous amount of salt is used for cooking the whole bird, as well as plenty of allspice. Or you can use freshly cracked black pepper instead of allspice if you’d prefer.
Then a single chili pepper, de-seeded and sliced lengthwise, goes into the pot as well. This offers just a little bit of heat to an otherwise fatty dish.
Once everything is in the stock pot simply cover it and cook for 2 hours. Serve this dish over rice or noodles for a delicious take on goose with minimal effort.
20m prep time
2h cook time
- 1 5-lb goose
- 4 apples, cored and quartered
- 4 tsp salt
- 1 cup red wine
- 1 chili pepper, de-seeded and cut lengthwise in 2
- 1 tsp allspice or freshly ground black pepper
- Preheat oven to 350˚ F. Divide goose in half, remove skin and cut into smaller pieces.
- Place cut goose meat in a stock pot, then season with salt and cracked pepper or ground allspice. Add chili pepper and red wine. Arrange quartered apples on top of the meat.
- Place stockpot on a heavy sheet pan and cook covered for 2 hours. Meat should reach an internal temperature of 165˚F.