Iron Pot Stew Goose

铁锅炖大鹅

Iron Pot Stew Goose — Home-styleHeilongjiang home cooking.

Ingredients

• goose leg and thigh (bone-in, skin-on)
• ginger
• scallion
• Shaoxing wine
• light soy sauce

Instructions

1. Rinse goose pieces under cold water. Pat dry thoroughly with paper towels—crucial for browning later. (Goose skin is matte, not shiny or damp)
2. Heat a 5.5-L cast-iron Dutch oven over medium-high heat. Add goose skin-side down; press gently with a spatula. Sear until deep golden brown (7–9 min). Flip and sear other side 4 min. (Skin is deeply caramelized, edges curling slightly)
3. Remove goose; pour off all but 2 tbsp rendered fat. Add ginger slices and scallion whites. Stir-fry 2 min until fragrant. (Ginger edges turn translucent, scallion whites soften)
4. Return goose to pot. Add Shaoxing wine, light soy sauce, and 1 L boiling water (just enough to cover meat by 2 cm). Bring to gentle boil, then reduce heat to low. (Surface shivers with tiny bubbles, no vigorous rolling)
5. Cover tightly. Simmer 2.5 hours, checking every 45 min: skim foam, add hot water if level drops below meat. In final 30 min, add scallion greens and stir gently. (Goose meat pulls cleanly from bone with fork pressure)