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Roasted Goose
Roasted Goose

If you are looking for something different as the main
course for a Sunday dinner, Christmas or Easter Dinner, Roasted Goose is a favourite especially for those who love dark meat and a flavour that is more roboust than either chicken or turkey.

ROAST GOOSE WITH ORANGES AND MADEIRA

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin. Offer buttered peas and carrots with the goose, and pour a Pinot Noir. A pear tart would end the evening in style.

For the goose:
1 12 1/2-pound goose, neck reserved

1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira or a Sweet Sherry
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice

4 large shallots, halved

1/3 cup plus 2 tablespoons Madeira or a Sweet Sherry
1 tablespoon cornstarch
2 tablespoons (about) honey

For the shallots:
1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira or a Sweet Sherry
3/4 cup canned low-salt chicken broth
3 tablespoons honey

To make the goose:
Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.

Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)

Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.

Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°:F, about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.

Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.

To make the shallots:
Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)

Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

Serves 6 Bon Appetit December 1995

Super Crispy Roasted Goose with Wild Rice Stuffing

Ingredients

1 (10 pound) fresh goose
1 1/2 cups wild rice
5 cups cold water
1 tablespoon butter
1 onion, chopped
2 1/2 cups fresh sliced shiitake mushrooms
1 egg
1 tablespoon poultry seasoning
salt and freshly ground black pepper to taste
2/3 cup dry sherry
2 cups giblet gravy

Directions

Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.

Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.

Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).

Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.

To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.

Comment sent  November 30, 2002

Just to let you know that I made the Roast Goose for Thanksgiving dinner and it was heavenly, probably one of the best dinners ever. What a great recipe! My son says, every Thanksgiving, it will be GOOSE!

Thank you very much for your website. 


Jan Lake

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