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| General Category : Main Course |
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| Food Group : Poultry-Other, Vegetables, Fruits, Nuts |
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| Preparation Method : Roast |
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| Other Criteria : Christmas |
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| For lovers of dark meat, no other bird beats a roast goose. To a traditional European roast goose, I have added the Chinese technique of searing the skin with boiling water and letting the goose air-dry in the refrigerator overnight to ensure a glassy, crisp skin. |
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Ingredients
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1 goose, with neck and giblets (about 10 lb/4.5 kg) |
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1/4 tsp (1 mL) each salt and pepper |
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1/2 cup (125 mL) dry white wine |
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1 tbsp (15 mL) white wine vinegar |
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2 tbsp (30 mL) brandy or dry white wine |
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3 tbsp (45 mL) all-purpose flour |
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2-1/2 cups (625 mL) Goose Stock (recipe below), or beef or chicken stock |
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Stuffing: |
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4 cups (1 L) cubed light rye or white bread |
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1/4 cup (60 mL) butter or vegetable oil |
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2 cups (500 mL) walnut halves |
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2 onions, chopped |
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2 stalks celery, chopped |
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1 clove garlic, minced |
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1-1/2 tsp (7 mL) caraway seeds |
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4 cups (1 L) diced peeled cored tart apples |
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1/2 cup (125 mL) chopped fresh parsley |
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1 tbsp (15 mL) minced fresh thyme (or 1 tsp/5 mL dried) |
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1/4 tsp (1 mL) each salt and pepper |
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1 egg, beaten |
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Preparation
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Remove neck and giblets from cavity of goose and cut off wing tips; reserve for stock. Finely chop liver and reserve. Rinse and pat dry goose; place in sink, breast side down.
Bring 16 cups (4 L) water to boil. Slowly pour one-third of the boiling water over goose skin; turn over and pour remaining boiling water over skin. Drain; pat dry. Place on rack, breast side up; refrigerate, uncovered, overnight.
Stuffing: Place bread in large bowl. In skillet, melt half of the butter over medium heat; fry walnuts until lightly toasted, 3 to 4 minutes. Using slotted spoon, add to bowl; mix with bread. Heat remaining butter; add onions, celery, garlic and caraway seeds to skillet. Fry, stirring often, until softened, about 5 minutes. Add reserved liver; cook for 1 minute. Stir in apples, parsley, thyme, salt and pepper; cook until apples are tender, about 7 minutes. Scrape into bowl; mix well. Mix in egg.
Pat goose cavities dry. Stuff neck and body cavities with stuffing; skewer or sew closed. Tie wings to body; tie legs together. Prick skin all over with point of sharp knife (do not prick into meat). Sprinkle with salt and pepper.
Place goose on rack in roasting pan; roast in 375°F (190°C) convection oven or 400°F (200°C) conventional oven for 30 minutes. Reduce heat to 350°F (180°C) or 375°F (190°C), respectively for convection or conventional oven; roast for 20 minutes. Remove from oven; pour fat from pan into heatproof container and reserve for another use.
Mix wine and vinegar; brush over goose. Return goose to oven; roast, basting often with wine mixture and pan juices, until thermometer inserted in thickest part of thigh registers 180°F (82°C), about 1-1/2 hours. Transfer goose to warmed platter; keep warm and let stand for at least 15 minutes.
Skim off all but 2 tbsp (30 mL) of the fat from pan, retaining all pan juices. Add brandy to pan; scraping up any brown bits. Sprinkle with flour; cook over medium heat, stirring, until lightly browned, about 2 minutes. Gradually whisk in stock; simmer until thickened, about 6 minutes. Strain into warmed gravy boat. Serve with goose and stuffing.
Makes 8 servings.
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More Information
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Goose Stock:
Chop neck into 5 or 6 pieces; clean gizzard of any fat or membranes and cut in half. Cut heart in half; rinse out any blood. Place in saucepan with wing tips and 7 cups (1.75 L) water; bring to boil. Skim off foam. Add 1 quartered onion, 1 chopped stalk celery with leaves, 1 chopped carrot, 1 clove garlic, 1 bay leaf, 3 sprigs parsley, 2 sprigs fresh thyme (or 1/4 tsp/1 mL dried thyme), 4 cloves and 1/2 tsp (2 mL) peppercorns. Cover and simmer for 3 hours. Discard solids. Makes about 5 cups (1.25 L).
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Nutritional information
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Per serving: about 785 cal, 59 g pro, 49 g total fat (14 g sat. fat), 26 g carb, 5 g fibre, 214 mg chol, 694 mg sodium. % RDI: 9% calcium, 51% iron, 11% vit A, 15% vit C, 35% folate.
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Source
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Homemakers Magazine: Dec./Jan. 2006
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