Pineapple-Almond Goose Stir Fry
Asian flavors and quick cooking make this dish a real crowd pleaser. Serve over or with steamed white rice. Place breasts in the freezer until almost frozen before slicing. This will enable you to make the thinnest slices possible salt and freshly ground black pepper
Pineapple-Almond Goose Stir Fry
Ingredients
- 3 - 4 Canada or speckled goose breast halves skin removed; sliced very thinly across the “grain” of the meat
NOTE: Place breasts in the freezer until almost frozen before slicing. This will enable you to make the thinnest slices possible salt and freshly ground black pepper
- 2 tablespoons peanut oil
- 2 tablespoons fresh ginger thinly sliced
- 4 cloves garlic minced
- 1 cup carrots thinly sliced
- 1 cup celery sliced
- 1 cup red onion sliced
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons apricot preserves
- 1 1/2 cups cubed fresh or canned pineapple
- 1/2 cup slivered almonds lightly toasted in a 350 degree oven
Instructions
- Season sliced goose breasts with salt and pepper. Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic to hot oil and cook for 30 seconds. Add goose and stir-fry for 1 to 2 minutes. Remove goose from pan. Add vegetables and stir-fry for 1 minute. Add remaining ingredients except pineapple chunks and almonds and bring to boil. Return goose to pan. Stir in pineapple and almonds. Serve immediately.