Split the goose breast lengthwise. Rub the goose with salt, black pepper and red pepper. Make small slits in the breast. Insert 4 of the garlic cloves and two-thirds of the onions into slits. Place goose on a rack in a large pot with oil and 2 cups of the water. Cover, bring to a boil and steam until meat is tender. Remove goose from pot. Bring liquid to a boil and boil down until just drippings remain. Return the goose to the pot. Brown in drippings, turning to brown all over. Remove from the pot. Add the remaining garlic and onions to the pot and cook until tender. Add the remaining 1 cup of water. Cook until thickened, stirring constantly. Serve gravy over rice with goose. Makes 4 to 6 servings.
Ingredients
1 goose
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon red pepper
5 garlic cloves, sliced
3 onions, diced
1/2 cup vegetable oil
3 cups water
