This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon.
Provided by Alan Leonetti
Categories Goose
Time 4h25m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees.
- Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl.
- Remove the neck& giblets& set aside.
- Remove any excess fat around the opening of the cavity of the goose.
- Prick other fatty areas with a fork at intervals.
- Do not prick the breast.
- Stuff the cavity of the goose with vegetable mixture.
- Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
- Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.
- Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil.
- Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
- Strain through a fine mesh strainer& allow to cool.
- Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set.
- Remove from the oven& allow to rest for 20 minutes before carving.
- Serve with the Port Gravy.
- FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
- Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
- Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
- Add the flour& stir to combine.
- Cook, stirring, for 5 minutes.
- Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
- Add the water& bring to a boil.
- Reduce heat to medium& simmer for about 1 hour.
- Remove from the heat& strain into a clean container& keep warm until ready to serve.
- This yields about 2 cups of gravy.
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Larry Soule
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the goose and the gravy. I will definitely be making this again.
Caelan Gore
[email protected]This was my first time making goose and I was really happy with the results. The goose was delicious and the gravy was amazing. I will definitely be making this again.
Top Viral
[email protected]I've made this goose roast several times now and it's always a hit. The meat is always tender and juicy, and the gravy is to die for. I highly recommend this recipe.
Sophia How
[email protected]This recipe is a keeper! The goose was cooked to perfection and the gravy was so flavorful. I will definitely be making this again.
Allan's Showcasing
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the goose and the gravy. I will definitely be making this again.
Asad Mehar
[email protected]This was my first time making goose and I was really happy with the results. The goose was delicious and the gravy was amazing. I will definitely be making this again.
MD ShaWon Vai
[email protected]I've made this goose roast several times now and it's always a hit. The meat is always tender and juicy, and the gravy is to die for. I highly recommend this recipe.
hassan md
[email protected]This recipe was easy to follow and the results were amazing. The goose was perfectly cooked and the gravy was so flavorful. I will definitely be making this again.
Wannyana Esther
[email protected]I'm not a big fan of goose, but this recipe changed my mind. The port glaze and gravy really elevated the flavor of the goose. It was so good, I even went back for seconds.
Axcell Sandoval
[email protected]I made this goose roast for my family's Christmas dinner and it was a huge success! Everyone loved it. The goose was cooked to perfection and the gravy was delicious. I will definitely be making this again.
Ms Manha
[email protected]This roast goose recipe is a winner! The port-glazed goose was incredibly tender and juicy, with a crispy, flavorful skin. The tawny port gravy was rich and decadent, perfectly complementing the goose. I highly recommend this recipe for a special occ