Goose Rumaki

Recipe by Split Reed Chef, Kristy Crabtree


Bite-Sized Bacon Wrapped Goose with a Crunch

 
 



Makes 35-40 appetizers


Ingredients

  • 2 boneless skinless goose breasts, cut into ¾ to 1-inch cubes

  • 1 lb. bacon, slices cut in half

  • 35-40 sliced water chestnuts

  • 1/3 cup soy sauce, low sodium

  • 1 tablespoon teriyaki sauce

  • 1 tablespoon honey

  • 1 tablespoon fresh ginger, minced

  • 1 teaspoon olive oil

  • 1 teaspoon red pepper flakes

  • Wood toothpicks, soaked in water


Directions

  1. Place meat into a bowl and add soy sauce, teriyaki sauce, olive oil, honey, ginger, and red pepper flakes. Gently stir everything together, cover, and refrigerate for 30 minutes or overnight. 

  2. Preheat the oven to 375 degrees. Cut the bacon slices in half and arrange them on a foil-lined baking sheet.

  3. Cook the bacon for 10-12 minutes until partially cooked. Remove from the oven and set the bacon aside on a paper towel. 

  4. Drain and discard marinade. Place a water chestnut in the center of a slice of bacon, add a slice of meat on top and wrap the bacon around, securing it all with a toothpick.

  5. Grill until bacon and the goose is cooked through. 

    Note: you may use duck instead of goose.

 
 
 
Click on Kristy to find her on Instagram

Click on Kristy to find her on Instagram

RecipesCorey MulhairComment