Lechon Gansa

Hello everyone! =)

Every Christmas and New Year celebrations onboard we always prepare a Roast Whole Turkey, until my Russian Captain suggested to prepare a Roast Goose for our New Year celebration.

It was new to me, I never cooked a Goose before. But Capt. Bratan told me its just the same as Roast Duck, only the size is twice as much.  I got really excited to try Roasting Goose, I am really up for this new cooking challenge.

It turn out just well and the taste is far more better the a Roast Turkey. And since then, Lenchon Gansa was a regular main dish on all my Holiday Celebrations onboard and it was always a hit to all my crew.

Lechon Gansa
Lechon Gansa
Photo by Nino Almendra

Now on with the cooking…

Lechon Gansa

Prep. time: 10 mins

Active time: 20 mins.

Cooking time: 2 hours

Oven Temp. 180’C, Roasting tray at the lower 3rd rack.

Difficulty: Very Easy

Good for 12 crew

You will need;

1 whole Gansa/Goose, 5-6 kgs. piece. Thawed 3 days inside the fridge before seasoning

3 Tbsp. #Seasonin Mix or fine salt and freshly ground black pepper

*Optional; Mirepoix Stuffing,{Get the recipe, here!}

Direction;

Important note; Thaw frozen Gansa inside the fridge at 4’C.  Approximately 12-hours for every kilo of Gansa. 5-6 kilos of frozen Gansa will take approximately 2-3 days to defrost inside the fridge.

If you are in a rush, thaw breast side down, in an unopened sealed wrapper, with enough cold water in a large bucket to cover your Gansa completely. Change water every 30 minutes to keep the your Gansa chilled. Estimate a minimum thawing time of 1-hour per kilo.

Season the Gansa by rubbing #Seasonin Mix from inside and all over the skin.

Place on a cooling rack to drip excess water and let the skin to air dry overnight inside the fridge at 4’C.

Pre-heat the oven to 180’C. Prepare a baking tray lined with aluminum foil and parchment paper.

Place the seasoned Gansa on the baking tray. Roast for 2 hours or until the fully cooked and skin are golden brown and crispy.

Take out the Ganza from the oven. check internal temperature. It should read a minimum temperature of 90’C.

Let it cool down for at least 30 minutes before cutting into serving pieces.

*Optional; Mirepoix Stuffing

Prepare Mirepoix. Transfer mirepoix on a baking tray.

Place the cooked Gansa on the mirepoix. Stuffed the Gansa with some of the mirepoix.

Put it back in the oven for another 30 minutes.

If you are serving it on Holiday Celebrations, Serve it whole with mirepoix stuffing on a decorated platter with cooks fork and carving knife.

Enjoy your meal !!! 😉

Here’s how I do it;

Lechon Gansa
5.6 kgs. Frozen Gansa. Thawed inside the fridge for 2-3 days.
Lechon Gansa
Whole Gansa 5.6 kgs.
Lechon Gansa
Remove the packet of Gansa’s liver, heart and other internal organs.
Lechon Gansa
Season the Gansa by rubbing #Seasonin Mix from inside and all over the skin.
Lechon Gansa
Place on a cooling rack to drip excess water and let the skin to air dry overnight inside the fridge at 4’C.
Lechon Gansa
Additional tip; If wire rack is not available a spring form cake pan can also be used.
Lechon Gansa
It is important to elevate your seasoned Gansa from the tray to avoid the dripping blood.
Lechon Gansa
Pre-heat the oven to 180’C. Prepare a baking tray lined with aluminum foil and parchment paper.
I do brush some fat on the parchment paper just to avoid the Gansa from sticking on it.
Lechon Gansa
Place the seasoned Gansa on the baking tray.
Lechon Gansa
Roast for 2 hours or until the fully cooked and skin are golden brown and crispy.
Lechon Gansa
Take out the Ganza from the oven. check internal temperature. It should read a minimum temperature of 90’C.

Let it cool down for at least 30 minutes before cutting into serving pieces.


*Optional; Mirepoix Stuffing

Lechon Gansa
Prepare Mirepoix.
Lechon Gansa
Transfer mirepoix on a baking tray.
Lechon Gansa
Place the cooked Gansa on the mirepoix. Stuffed the Gansa with some of the mirepoix.
Lechon Gansa
Put it back in the oven for another 30 minutes.
Lechon Gansa
Preapare a large serving tray.
Lechon Gansa
Cover it with some green leaf vegetables and cooked mirepoix.
Lechon Gansa
Voila! Place the Lechon Gansa with Mirepoix stuffing at the center of the serving dish.

If you are serving it on Holiday Celebrations, Serve it whole with mirepoix stuffing on a decorated platter with cooks fork and carving knife.

Lechon Gansa
Lechon Gansa
Photo by Nino Almendra

Enjoy your meal !!! 😉

Thanks alot for spending your precious time on my blog and hope this recipe encourage you to try oven roasting some Lechon Gansa on your next Holiday Celebrations.


If you are a Cookonboard, I highly recommend you to line your roasting tray withaluminum foil and parchment paper. This will save you time, effort and above all,fresh water onboard.

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