Adobong Gansa

Hello Everyone!!!

Today we’ll be cooking a nice piece of Goose into a savory dish, Adobong Gansa.

If you have not tried this dish it is better than Adobong Pato and way better than Adobong Manok.

But it is also way more expensive than duck and chicken. Well at home, it can also be free if your neighbor has some goose roaming around then its a good chance to try it. Just try not to get caught! I’m just kidding, but jokes are half meant true most of the time. 🙂

Anyway, just try it and serve it with warm steamed rice and you’ll have a bunch of satisfied crew onboard.

Adobong Gansa
Adobong Gansa – Photo by Nino Almendra

Now on with the cooking…

Adobong Gansa

Prep. time: 10 minutes

Cooking time: 1 hour {or a little longer if you’re cooking an old goose.}

Difficulty: Very Easy

Good for 12 crew

You will need;

1 whole (3.5 kg) goose, cut into serving pieces

8 cloves garlic, peeled and crushed

8 pieces bay leaf

1 Tbsp. black peppercorn

3 pieces red chili

1/2 cup (125 ml.) Kikkoman soy sauce

100 ml. vinegar {6% acidity}

juice from 1/2 piece lemon

Season to taste with salt and freshly ground pepper

Direction;

Place gansa/goose in a large pot with garlic, bay leaf, peppercorn and, red chili.

Pour Kikkoman soy sauce, cover with lid and place on very high heat. Bring it to a boil then lower heat to simmer.

While simmering on low heat, occasionally check, stir and add water if the sauce is drying up. Continue simmering until goose meat is tender.

Pour in the vinegar and bring heat to medium-high heat, cover with lid crack open. Avoid stirring for 5-10 minutes while the vinegar is cooking.

Squeeze the lemon over the simmering adobo, stir to blend flavor. Goose is typically full of fats, just tilt the pot and scoop out the excess fat oil.

Season to taste with salt and freshly ground black pepper.

Serve hot with warm steamed rice.

Enjoy your meal !!! 🙂

Here’s how I do it;

Lechon Gansa

1 whole (3.5 kg) goose, cut into serving pieces

Place gansa/goose in a large pot with garlic, bay leaf, peppercorn and, red chili. Pour Kikkoman soy sauce, cover with lid and place on very high heat. Bring it to a boil then lower heat to simmer.

While simmering on low heat, occasionally check, stir and add water if the sauce is drying up. Continue simmering until goose meat is tender.

Pour in the vinegar and bring heat to medium-high heat, cover with lid crack open. Avoid stirring for 5-10 minutes while the vinegar is cooking.

Squeeze the lemon over the simmering adobo, stir to blend flavor. Goose is typically full of fats, just tilt the pot and scoop out the excess fat oil. Season to taste with salt and freshly ground black pepper.

Adobong Gansa
Adobong Gansa – Photo by Nino Almendra

Serve hot with warm steamed rice.

Enjoy your meal !!! 🙂


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try cooking some Adobong Gansa.


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