This is bok choy with magpie goose breast and sweet soy sauce marinade.
I have eaten a lot of mutton bird back home in Tassie,
but I've never tried magpie goose. One thing is for certain.
There's nothing better than cooking meat on an open fire.
What we're gonna do is stick the knife straight in there, in the back bone, and
just gonna run it down on both sides.
And how long would you cook, traditionally, a bird for?
Look it would take about 20 minutes on the fire.
Traditionally, it's just straight on the coals.
It should just break open pretty easy.
Just like that.
So we're just going to chuck this bird on the coals.
It's been such a big part of our childhood and our upbringing,
not only in our family, but for every Darwin family growing up
even non-Aboriginal families or the multicultural families in Darwin.
Magpie goose is such a significant dish.
It's just a beautiful thing to be able to share with the rest of our friends,
our family, but also the rest of the country.
So we've got a bit of native thyme here.
Now why do you put them under the coals?
I suppose it's like smoking, I guess. I like to just put a little bit of native
thyme there just to go through the flavours.
You can already smell it now.
Coming to life and creates that bush taste I guess too.
So I've just cut up that bok choy, place that on the grill just creates that
smokiness.
So that's our bok choy, nice and soft now.
That's been steaming on there. We've just added a bit of water to it, just
breaks up that game flavour as well and a bit of freshness to go with our sauce.
Speaking of sauces.
So yeah, we're going to cut up some garlic here.
Gonna go with some sweet soy next, a little bit of sweetness.
That's plenty and a bit of oyster, a bit more flavour there and helps us thicken
up our sauce.
Some soy sauce is going to help marinate into the meat and add a bit of colour.
Curry powder for a bit of spice.
Now we're sort of starting to get a bit of a satay peanut sauce, I guess now
with the peanut butter.
Yeah, just give it a bit of a stir now, mix up those flavours. Perfect.
So what we're gonna do now is we're gonna get that straight onto the grill.
That'll just heat up slowly, no rush.
So what we're going to do is going to put the native thyme just on top,
just to get some more of that aroma through that magpie goose.
You can already smell that flavour.
I'm gonna take this off right now
before we overcook it.
So we're just chopping it in half straight down the front of the chest.
As you can see, you've got that big meaty bit, the breast through there.
And what I'm gonna do now is I'm going to take that breast off because that's
what we're going to be using.
Put it back on the fire, cook it a bit longer.
We can eat the windpipe?
Yeah, 100 per cent, we eat all have the goose to the giblets, the heart, pretty
much everything
so we don't waste any of the bird.
We're ready to go. So what I'm gonna do is I'm gonna take these two off.
Then we're gonna start to plate up.
So you can take couple of pieces and put it straight on top of our charcoal bok
choy. Looks beautiful.
And to finish it off, we'll get our sauce.
This is bok choy with magpie goose breast and sweet soy sauce marinade.
What's the verdict?
It's beautiful. It's a bit more fatty than mutton bird, which is what we eat
back home
but yeah, the sauces are beautiful, shallots on top.
Good, very good.
Takes me back to 10 years old sitting around a fire with the family.