Ground Canada goose

Ground Canada Goose Larb Lettuce Wraps

Ground goose cooked fast and tossed warm with lime, fish sauce, chili, shallot and fresh herbs, spooned into lettuce cups with toasted rice powder.

Serves: 4
Hands-on: 30 min
Total: 30 min
Skill: Easy

Cooks on: Stovetop · Lunch, Dinner

Ingredients

1½ lbGround Canada goose
2Shallot, thinly sliced
3Lime, juiced (about ⅓ cup)
2 clovesGarlic, minced
1 tspBrown sugar
2 tbsp uncooked white rice, for toasted rice powder
1 tbsp neutral oil
3 tbsp fish sauce
1 tsp red pepper flakes, or to taste
3 scallions, thinly sliced
½ cup fresh mint leaves, torn
½ cup fresh cilantro leaves
2 heads butter or bibb lettuce, leaves separated

You'll need

Stovetop
Large skillet, ideally cast iron
Instant-read thermometer

Contains

Fish. Fish sauce is made from fish, usually anchovies.

Method

Toast the rice in the dry skillet over medium heat, shaking often, until deep golden, 5 to 7 minutes. Let it cool, then grind it to a coarse powder in a spice grinder or with a mortar and pestle.
In a small bowl, stir together the lime juice, 2 tbsp of the fish sauce, the brown sugar and the red pepper flakes until the sugar dissolves.
Heat the oil in the skillet over medium-high heat until it shimmers. Press the ground goose into the pan in one flat layer and leave it alone until the bottom browns, about 2 minutes. Break it into small crumbles and cook, stirring, 3 to 4 minutes more. Add the garlic for the last minute.
Splash in 3 tbsp water and scrape up the browned bits; the water keeps the lean meat moist. Check several spots with an instant-read thermometer and take the pan off the heat as soon as the meat reads 165°F.
Pour the lime mixture over the hot meat, then stir in the shallots and scallions so they soften slightly. Let it cool 2 minutes, then fold in the mint, cilantro and half the toasted rice powder. Taste: it should be sour first, then salty and hot. Add the last 1 tbsp fish sauce or more lime if it needs it.
Spoon the larb into the lettuce leaves, sprinkle with the remaining rice powder and serve right away, while the meat is warm and the herbs are bright.

When it's done: 165°F

The federal chart lists ground poultry at 165°F, and Kansas State University Extension says to fully cook game birds to at least 165°F. Check the center of a patty or several spots in loose meat.

If it goes wrong

Dry and crumbly: Goose is very lean and dries out a few degrees past done. Add the splash of water and take it off the heat as soon as it reaches 165°F; the dressing keeps it juicy.
Too salty: Fish sauce brands vary. Start with 2 tbsp and add the rest after tasting.
Flat or heavy: It needs acid. Squeeze in more lime until the flavor jumps.
Herbs wilted and dark: They went in while the meat was still sizzling. Let it cool a couple of minutes first.
Livery taste: Trim all bloodshot meat and silver skin before grinding, and do not skimp on the lime and herbs.

Leftovers. Serve right away. Refrigerate leftovers within 2 hours and reheat the meat to 165°F before adding fresh herbs.