ROAST GOOSE WITH POMEGRANATE GLAZE
This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 16
Steps:
- Pat goose dry inside and out. Prick skin all over with a toothpick.
- Toast coriander, cumin, and sesame seeds with 1 tablespoon salt in a skillet over medium heat for 5 minutes. Let cool. Finely grind. Rub 1 tablespoon mixture inside cavity of goose, and rub the remainder over skin. Place ginger, garlic, scallions, and orange in cavity. Secure wings to body with metal skewers. Tie legs together with twine.
- Place goose, breast down, on a rack set in a roasting pan. Add enough water to come just below rack. Cover with parchment and several layers of foil. Bring to a simmer over 2 burners, and steam goose 1 hour, adding water as necessary. Flip goose, and steam 1 1/2 hours more.
- Transfer goose to a wire rack; let cool for 10 minutes. Carefully tip goose over a bowl to catch juices from cavity. Let cool. (Goose and juices can be refrigerated overnight; let stand at room temperature for up to 1 hour before roasting.)
- Preheat oven to 450 degrees. Place vegetables on a rimmed baking sheet. Add water and reserved juices from cavity, and roast vegetables for 30 minutes.
- Place goose on wire rack over vegetables, and brush goose with 3 tablespoons molasses. Roast, adding water if vegetables darken too quickly, until goose is browned, about 15 minutes.
- Transfer goose and rack to a second rimmed baking sheet, and let rest. Discard vegetables. Place baking sheet with pan juices over 2 burners on medium heat. Stir in sherry, and bring to a boil. Strain into a large saucepan. Stir in pomegranate juice, stock, remaining molasses, salt, and pepper. Boil until reduced to 1 1/2 cups, 10 to 12 minutes.
- Transfer goose to a platter. Garnish with pomegranates. Serve with gravy.
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Yam Tam
[email protected]The glaze was a bit too sweet for my taste. I would reduce the amount of sugar next time.
Timothy Shockley
[email protected]The goose was a bit dry, but the glaze was delicious. I think I would try brining the goose next time to help keep it moist.
Shagor Vhai
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The goose was cooked to perfection, and the glaze was amazing. I served it with mashed potatoes and green beans, and it was a hit with my family.
Looky Mohamed
[email protected]I love roast goose, and this recipe did not disappoint. The meat was moist and tender, and the glaze was delicious. I especially liked the addition of pomegranate seeds, which added a nice tartness to the dish.
Ms Najmin
[email protected]This was my first time cooking goose, and I was a little intimidated. But the recipe was easy to follow and the results were fantastic. The goose was juicy and flavorful, and the glaze was perfect. I will definitely be making this again.
Rashad Guli
[email protected]I'm not a big fan of goose, but I decided to give this recipe a try and was pleasantly surprised. The glaze was amazing and really elevated the flavor of the goose. I'll definitely be making this again.
Official Joshuayeboah
[email protected]This recipe was easy to follow and the results were delicious. The goose was moist and tender, and the glaze was perfect. I will definitely be making this again.
mt mehedihasan
[email protected]Overall, this was a good recipe. The goose was cooked well, and the glaze was flavorful. I would definitely make it again.
Tina Love
[email protected]The glaze was a bit too sweet for my taste. I would reduce the amount of sugar next time.
Hadaka Kon
[email protected]The goose was a bit dry, but the glaze was delicious. I think I would try brining the goose next time to help keep it moist.
Mumenie Jalloh
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The goose was cooked to perfection, and the glaze was amazing. I served it with mashed potatoes and green beans, and it was a hit with my family.
Mizan 080
[email protected]I love roast goose, and this recipe did not disappoint. The meat was moist and tender, and the glaze was delicious. I especially liked the addition of pomegranate seeds, which added a nice tartness to the dish.
Matyas Tebabu
[email protected]This was my first time cooking goose, and I was a little intimidated. But the recipe was easy to follow and the results were fantastic. The goose was juicy and flavorful, and the glaze was perfect. I will definitely be making this again.
Christina Segarra
[email protected]I'm not a big fan of goose, but I decided to give this recipe a try and was pleasantly surprised. The glaze was amazing and really elevated the flavor of the goose. I'll definitely be making this again.
KARIUKI MBUGUA
[email protected]This recipe is a keeper! The goose was cooked to perfection, and the pomegranate glaze was the perfect complement. I will definitely be making this again for special occasions.
700KG Gaming
[email protected]I followed the recipe exactly, and the goose turned out perfect. The skin was crispy, the meat was moist, and the glaze was delicious. I served it with roasted potatoes and brussels sprouts, and it was a hit with my guests.
Gift Kudzala
[email protected]This roast goose with pomegranate glaze was an absolute delight! The meat was juicy and tender, and the glaze added a beautiful tangy-sweet flavor. My family and friends raved about it. Will definitely be making this again!