This Mongolian goose recipe is a take on the classic Mongolian beef recipe found in Chinese take out restaurants all over North America.
Oddly it isn’t a Mongolian recipe at all, but a Taiwanese recipe that has been altered further for American tastes.
Using the Chinese velveting technique gives you nice and tender pieces of goose breast that have that real take-out taste and texture!
This could be made with duck breast, or with venison or beef sirloin.
Serve this with rice and a simple vegetable side like smacked cucumber, stir fried cucumber, or sautéed Asian greens.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
- Yield2 large servings, or 4 small
- 1 large, or 2 small wild goose breasts, boneless, skin on or off
- 1/4 cup + 2 teaspoons (60ml + 10ml) soy sauce
- 2 tablespoons (30ml) cornstarch
- 1 small thumb sized piece of ginger, peeled and finely chopped
- 2 cloves garlic, minced
- 2 scallions/green onions, sliced
- 1/4 cup (55g) brown sugar
- 1 finger chili, minced or 1 tablespoon (15ml) chili paste (optional)
- 1/4 cup (60ml) vegetable oil
Slice the goose breast into 1/4″ (0.6cm) slices, cutting against the grain.
[Lay the breast on the cutting board with the thick end pointing to the right and the tapered end to the left. Make slices with the knife cutting towards your body]
In a medium bowl, add the 2 teaspoons (10ml) of soy sauce, 1 teaspoon (5ml) of water, and half of the cornstarch. Mix well.
Add the goose slices and toss so that each one is covered with the sauce.
Set aside to marinate for 15 minutes minimum, up to 2 hours.
This is called velveting.
While the goose marinates, prepare your ginger, garlic, chilies, and scallions.
In a small bowl, mix together the remaining 1/4 cup of soy sauce, 2 tablespoons (30ml) of hot water, the brown sugar, and the chilies or chili paste if using. Mix well until sugar is fully incorporated.
Take out the goose slices and lay them out on a plate. This isn’t necessary, but will help you move quickly.
Add the oil to a skillet or wok over medium high heat.
Using tongs, transfer half of the goose slices to the oil, one at a time. Cook for 2 minutes or until browned and crispy. Flip over and cook for another 1-2 minutes. Remove to a bowl or plate, then cook the next batch the same way.
Set the goose slices aside for the time being.
Make a slurry by mixing the other half of the cornstarch with 2 tablespoons (30ml) of cold water in a small bowl. Set it aside.
Carefully tip out 75% of the oil, and discard it.
With the skillet or wok still on medium high heat, add the ginger and garlic. Stir fry (keep everything moving by stirring constantly) for 2 minutes.
Add the bowl of sauce to the pan.
Stir the cornstarch slurry with a fork, and pour half of it in.
The liquid should immediately start thickening.
Turn the heat to low and add the goose breast. Toss everything together.
If the sauce still seems too thin, add the rest of the cornstarch slurry and turn up the heat to thicken it.
Otherwise, serve immediately while hot.
Garnish with the sliced scallions and serve with rice and a simple vegetable side. Enjoy!