DOCTOR DOUG’S ORIENTAL GOOSE LEG SOUP
Posted: Wed May 06, 2009 11:44 am
This one was a New Year's Eve experiment that turned out to be really toothsome. I have cooked it four or maybe five times now, and a couple other folks have also field-tested it. All reports are positive, and this is a GREAT way to use those goose legs that sometimes get stuck near the bottom of the freezer...... 
In fact I am all out of goose legs for this year.
Doug
DOCTOR DOUG’S ORIENTAL GOOSE LEG SOUP
8 GOOSE LEGS
3 L COLD WATER
10-12 CARDAMON SEEDS
½ TSP CELERY SALT
2 LARGE CARROTS, SHREDDED
1 LARGE SWEET ONION, DICED
4-5 RIBS CELERY, SLICED ON THE DIAGONAL
BUNCH GREEN ONIONS, SLICED
2-3 OZ SWEET SHERRY
SPRINKLE OF CUMIN SEEDS AND FRESH GROUND NUTMEG
1 TSP HY’S SEASONING SALT
100 GRAMS RICE NOODLES (VERMICELLI)
¼ CUP MAPLE SYRUP (Bob Gaudreau addition)
WASH THE LEGS AND REMOVE ANY FEATHERS, FAT, SHOT, DAMAGED MEAT, ETC. PUT THEM IN THE WATER IN A GOOD SIZED STOCK POT, ADD THE CARDAMON SEEDS AND CELERY SALT, AND COOK AT LOW TO MEDIUM HEAT FOR ABOUT THREE HOURS. REMOVE THE LEGS AND STRAIN THE STOCK (JUST IN CASE THERE IS ANY STEEL SHOT....AND BONE FRAGMENTS!) ADD THE CARROTS, SWEET ONION, CELERY, SPICES AND SHERRY TO THE STRAINED STOCK AND COOK FOR ABOUT 20 MINUTES UNTIL THE VEGGIES ARE THOROUGHLY COOKED. IN THE MEANTIME, REMOVE THE MEAT FROM THE BONES AND CUT IT INTO BITE-SIZED PIECES, THEN ADD THE MEAT BACK TO THE SOUP. ADD THE GREEN ONIONS AND COOK FOR ABOUT 5 MINUTES, THEN ADD THE RICE NOODLES AND COOK FOR ABOUT ANOTHER FIVE MINUTES, STIRRING OFTEN. BEFORE SERVING, STIR IN THE MAPLE SYRUP. SERVES ABOUT 8.
In fact I am all out of goose legs for this year.
Doug
DOCTOR DOUG’S ORIENTAL GOOSE LEG SOUP
8 GOOSE LEGS
3 L COLD WATER
10-12 CARDAMON SEEDS
½ TSP CELERY SALT
2 LARGE CARROTS, SHREDDED
1 LARGE SWEET ONION, DICED
4-5 RIBS CELERY, SLICED ON THE DIAGONAL
BUNCH GREEN ONIONS, SLICED
2-3 OZ SWEET SHERRY
SPRINKLE OF CUMIN SEEDS AND FRESH GROUND NUTMEG
1 TSP HY’S SEASONING SALT
100 GRAMS RICE NOODLES (VERMICELLI)
¼ CUP MAPLE SYRUP (Bob Gaudreau addition)
WASH THE LEGS AND REMOVE ANY FEATHERS, FAT, SHOT, DAMAGED MEAT, ETC. PUT THEM IN THE WATER IN A GOOD SIZED STOCK POT, ADD THE CARDAMON SEEDS AND CELERY SALT, AND COOK AT LOW TO MEDIUM HEAT FOR ABOUT THREE HOURS. REMOVE THE LEGS AND STRAIN THE STOCK (JUST IN CASE THERE IS ANY STEEL SHOT....AND BONE FRAGMENTS!) ADD THE CARROTS, SWEET ONION, CELERY, SPICES AND SHERRY TO THE STRAINED STOCK AND COOK FOR ABOUT 20 MINUTES UNTIL THE VEGGIES ARE THOROUGHLY COOKED. IN THE MEANTIME, REMOVE THE MEAT FROM THE BONES AND CUT IT INTO BITE-SIZED PIECES, THEN ADD THE MEAT BACK TO THE SOUP. ADD THE GREEN ONIONS AND COOK FOR ABOUT 5 MINUTES, THEN ADD THE RICE NOODLES AND COOK FOR ABOUT ANOTHER FIVE MINUTES, STIRRING OFTEN. BEFORE SERVING, STIR IN THE MAPLE SYRUP. SERVES ABOUT 8.
