Magpie goose with charred cabbage and currant gastrique

Magpie goose are a protected species and can only be hunted with a permit. Khanh says it tastes like a cross between duck and chicken, and a whole duck makes an easy substitute in this recipe.

• serves

  4

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Mid

Stream free On Demand

Episode 1

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG

Ingredients

• 1 whole magpie goose (or duck)
• 1 lemon, juice only
• 4 cloves garlic, crushed
• 2 tbsp honey
• 2 tbsp soy sauce
• ½ purple cabbage, cut into wedges
• 1 tsp olive oil
• 1 brown onion
• 50 g dried currants
• 100 g sugar
• 80 g red wine vinegar

Instructions

1. Cut your magpie goose into quarters and set aside. In a small bowl mix lemon, garlic, honey and salt to make marinade.
2. On an open fire place a grill plate and grill the goose, turning every 3-4 mins, brushing with marinade until just cooked, about 20 minutes. Alternatively, you can evenly sear the bird in a cast-iron pan over medium heat, baste it with marinade then place in a 200°C oven for 30 minutes until cooked through but still blushing.
3. Meanwhile, coat the cabbage with olive oil and sprinkle with salt to season.
4. Cut the onion in half an place face-down in a medium pan along with the cabbage wedges. Cook over an open fire or medium heat and grill the cabbage for 5 minutes then flip and continue cooking for another 5 minutes on the other side. It should be very charred and begin to soften inside. Leave the onion to char and steam internally while the cabbage cooks, then remove and set aside.
5. In a small pot, combine currants, sugar and red wine vinegar and place over medium heat until liquid reduces by two-thirds, about 10 minutes.
6. Once the onion has cooled a little, flake apart the layers. Slice the large outer layers in half or thirds and leave smaller ones whole.
7. To serve, place cabbage wedge onto a plate, slice the goose and serve over cabbage with some onion petals and gastrique. 

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 1

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG