ROAST CHRISTMAS GOOSE
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Remove excess fat from goose cavity. Cut off the wing tips. Rub the goose with lemon juice, salt and pepper. Tie the legs together. Prick the skin of the goose all over lightly (without piercing the flesh underneath) with a skewer or darning needle. This will help the fat escape.
- Place the goose, breast up, on a rack in a roasting pan. Pour in a couple of inches of water. Cover the pan and bring to a boil on top of the stove. Turn down the heat and steam the goose for 45 minutes to an hour, depending on its size. If the water boils off, add a little more hot water.
- Make the stock. Simmer the gizzard, heart, neck and wing tips with the onion, carrot, celery and herb bouquet in lightly salted water to cover for two hours. Strain and put in the freezer while the goose roasts (this will help solidify the fat quickly and it can be easily removed).
- Remove the goose from the steamer and cool it. Save the liquid from the roaster. Stuff the goose (see below).
- Preheat the oven to 325 degrees. Place the goose, breast down, on a roasting rack and place the stock vegetables around the goose with the white wine and a cup of goose-steaming liquid. Cover and braise for an hour to an hour and a half, depending on the weight of the goose. Baste from time to time, and if necessary, add more steaming liquid.
- Turn the goose breast up and brown it for 30 minutes, uncovered. Put it on a serving platter and let it rest in the oven with the door open.
- Make the sauce. Pour the fat from the roasting pan and stir in the cornstarch, blending it first to a smooth paste with a little water. Cook for two minutes, scraping up the juices, then add the port. Bring to a boil and add the stock. Stir well and simmer until the sauce has thickened enough to coat the spoon (about five minutes). Stir in the red currant jelly and add a little lemon juice if necessary. Correct seasoning and serve in a heated sauceboat, sprinkled with parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Laiseli Talafina
[email protected]I've never cooked goose before, but this recipe made it easy. The goose turned out moist and tender, and the stuffing was delicious. I will definitely be making this again.
Sharon Andanje
[email protected]The recipe was easy to follow and the end result was amazing. The goose was cooked to perfection and the stuffing was flavorful. My family loved it!
Faad Abbasi
[email protected]I tried this recipe for Christmas dinner and it was a success! The goose was cooked evenly and the meat was juicy and flavorful. The stuffing was also a hit with my family and friends. I will definitely be making this again next year.
Samiat Omolabake
[email protected]This Christmas goose recipe was a hit! The goose was perfectly cooked, moist and tender on the inside, with crispy, flavorful skin. The stuffing was also delicious, with a nice blend of herbs and spices. I would definitely recommend this recipe to an