ALSATIAN GOOSE WITH PEARS
My Granny used to make this dish. She came from Alsace in France and learned this dish from her mother.
Provided by Member 610488
Categories Goose
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat to 325°F
- Remove giblets and neck from cavity. Pull out any lumps of fat. Using a sharp fork, poke the skin of the goose all over. Dont pierce the meat, just the skin. Rinse goose inside and out; pat dry with absorbent paper. Sprinkle inside and out with salt, pepper, and 1 teaspoon ginger. Poke a few slits in the skin of the cavity. Place garlic slices into body cavity slits. Place the carrots, onion, and celery into the body cavity.
- Tie the bird up. Place goose on rack, breast side up, in large roasting pan. Place the orange slices on top of the bird.
- Roast goose 1 1/2 hours, basting with drippings. When the wings begin to brown, cover with aluminium foil. Turn goose over, breast side down. Cover the wings with aluminium foil. The roasting pan will have accumulated lots of fat; spoon 6 tbsp into a metal bowl and reserve.
- Roast another 1 1/2 hours until a thermometer in the thickest part of thigh registers 175°F Let rest, covered, for 10 minutes.
- Meanwhile prepare the pears so they can be roasted with the goose for one hour. Toss pears and lemon juice in large bowl. Pour 6 tablespoons goose fat into large baking dish. Place the pears in baking dish and toss with fat. Add sugar, 1/2 cup liqueur and remaining ginger to pears; toss.
- Bake pears alongside goose until very tender and golden, about 1 hour. Spoon the pears into a serving dish with a slotted spoon to reserve as much liquid as possible.
- Pour liquid into a saucepan, add stock, remaining liqueur. Bring to a simmer and reduce by half a cup. Sprinkle in flour while whisking and continue to cook a few more minutes so it is slightly thickened.
- Serve goose with caramelized pears.
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Imtiaz Rahmon Robi
[email protected]I'm not a big fan of goose, but this recipe changed my mind. The goose was cooked perfectly and the pears were a delicious addition.
Roy McHone
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The goose is melt-in-your-mouth tender and the pears are perfectly cooked.
Iqra Arooj
[email protected]This is my go-to recipe for Alsatian goose. It's always a crowd-pleaser.
MD Akibul Islam
[email protected]I've made this recipe several times and it's always a hit. The goose is always tender and juicy, and the pears add a delicious sweetness.
Jasmine Kelley
[email protected]This dish was a bit too rich for my taste. The goose was fatty and the pears were too sweet.
MOHAMMAD MAHBUB
[email protected]I made this recipe for my family and they loved it! The goose was tender and flavorful, and the pears added a nice sweetness.
Malik ali Malik ali
[email protected]This dish was amazing! The goose was cooked perfectly and the pears were a delicious addition. I will definitely be making this again.
Salman Aslam
[email protected]I was disappointed with this recipe. The goose was tough and the pears were mushy.
Purity Kariuki
[email protected]This recipe is a keeper! The goose was so tender and juicy, and the pears were perfectly cooked. I will definitely be making this again.
mamunart29
[email protected]I made this dish for a dinner party and everyone raved about it. The goose was cooked to perfection and the pears added a lovely sweetness and tartness.
Kallu Yadav
[email protected]I followed the recipe exactly, but my goose turned out dry. I'm not sure what went wrong.
Anjoy Dorcus
[email protected]This dish was absolutely divine! The goose was moist and succulent, and the pears were the perfect complement. I highly recommend this recipe.
Eshak miha
[email protected]The goose was cooked perfectly, but the pears were a bit too sweet for my taste.
Hm Faysal
[email protected]This Alsatian goose recipe was a hit with my family! The goose was tender and flavorful, and the pears added a delicious sweetness. I will definitely be making this dish again.