ROASTED CHRISTMAS GOOSE
Provided by Food Network
Categories main-dish
Time 16h35m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
- Preheat oven to 450 degrees F.
- Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
- Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
- Carve goose and serve with Stuffing and Cumberland sauce.
- Mix all ingredients together in a small bowl.
- Preheat oven to 350 degrees F.
- Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
- Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
- In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.
ROASTED GOOSE WITH CHESTNUT-SWEET POTATO STUFFING AND GINGERED PLUM SAUCE
Steps:
- Pre-heat the oven to 550 degrees with a roasting pan large enough to hold the bird. Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the bird and season with black pepper. Place goose in the hot roasting pan in the oven. Let brown on top, about 20 to 30 minutes. Meanwhile, in a hot saute pan coated lightly with canola oil, add the sesame oil and saute the garlic cloves, ginger and onions until lightly brown then add the carrots and celery, about 5 minutes. Season with salt and pepper. In a large bowl, gently mix with the sweet potatoes, chestnuts and green scallions and check for seasoning. Pull the browned bird out of the oven and stuff with stuffing. Reduce oven to 325 degrees and cover with foil to prevent burning. Cook an additional 11/2 to 2 hours (depending on size of bird) or until juices run clear after puncturing between leg and breast. Let bird rest 10 minutes before slicing. Drain off fat in the roasting pan but leave at least 2 tablespoons of fat. Place roasting pan on a high burner and sautee white scallions, ginger and plums. Deglaze with both wines. Reduce by 80 percent then add stock. Reduce stock by 20 percent then add soy. Check for seasoning.
- PLATING: Take out the stuffing and mound it on a large oval platter. Slice bird and present on top of stuffing. Ladle sauce around the slices.
- BEVERAGE Chateau Pichon Lalande
GORDON'S CHRISTMAS ROAST GOOSE
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses - a golden goose. Keep the fat to use through the winter months
Provided by Gordon Ramsay
Categories Dinner
Time 4h5m
Number Of Ingredients 8
Steps:
- Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
- If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better.
- Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
- Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
- Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
- Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
- Heat oven to 240C/fan 220C/gas 9.
- If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
- Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
- Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
- Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat - save this for the potatoes and other veg.
- At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
Nutrition Facts : Calories 800 calories, Fat 55 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 72 grams protein, Sodium 1.7 milligram of sodium
GOOSE FAT ROAST POTATOES
Soggy roasties? Follow Sara's method for crispy spuds every time
Provided by Sara Buenfeld
Time 1h45m
Number Of Ingredients 3
Steps:
- Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.
- Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.
Nutrition Facts : Calories 327 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Protein 5 grams protein, Sodium 0.04 milligram of sodium
BROWNED POTATOES WITH ROAST
Make and share this Browned Potatoes With Roast recipe from Food.com.
Provided by Chris Reynolds
Categories Low Protein
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Parboil potatoes in salted water until slightly soft, about 7-10 minutes. Don't let them get too soft.
- Spray with Pam, or mix with a little oil.
- Place around the beef or pork roast about one hour before serving dinner.
- After 30 minutes, turn the potatoes once, if you want them browned on both sides (optional).
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 594.1, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
ROAST GOOSE WITH BROWNED POTATOES
A holiday favorite! Make an elegant statement with roast goose and potatoes browned to perfection.
Provided by Allrecipes Member
Time 4h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Remove excess fat from goose. Rub cavity of goose lightly with salt. Fasten neck skin of goose to back with skewer. Fold wings across back with tips touching. Tie drumsticks to tail. Prick skin all over with fork. Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thigh muscle and does not touch bone.
- Roast uncovered 3 to 3 1/2 hours, removing excess fat from pan occasionally, until thermometer reads 180 degrees F or drumstick moves easily and juice is no longer pink. If necessary, place a tent of aluminum foil loosely over goose to prevent excessive browning.
- One hour and 15 minutes before goose is done, place potatoes in roasting pan around goose. Brush potatoes with goose fat; sprinkle with salt, pepper and paprika. When done, place goose and potatoes on heated platter. Cover and let stand 15 minutes for easier carving. Garnish with kumquats and parsley if desired.
Nutrition Facts : Calories 818.7 calories, Carbohydrate 24.1 g, Cholesterol 212.6 mg, Fat 51.3 g, Fiber 3 g, Protein 61.6 g, SaturatedFat 16.1 g, Sodium 171.8 mg, Sugar 1.1 g
ROAST GOOSE WITH ORANGES AND MADEIRA
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Categories Poultry Roast Christmas Orange Goose Fortified Wine Winter Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- To make the goose:
- Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
- Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
- Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
- Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
- Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
- To make the shallots:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
- Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.
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ROAST GOOSE WITH POTATOES, ONIONS, AND APPLES RECIPE
From sunset.com
3/5 (16)Total Time 3 hrs 45 minsEstimated Reading Time 5 minsCalories 717 per serving
- The day before cooking, remove neck and giblets from cavity of goose (use for stock if you like), as well as any lumps of fat. Rinse goose inside and out and pat dry with paper towels. Cut lower two joints from wings, leaving one joint (use lower joints for stock). Transfer to a rack set in a rimmed baking sheet. Prick goose skin all over with a small metal skewer or paring knife, angling skewer or knife sideways so you only prick skin, not meat. Season generously inside and out with salt and pepper. Chill overnight, uncovered.
- Remove goose from refrigerator about 1 hour before roasting. Meanwhile, prep vegetables: Bring a large pot of water to a boil. Add onions and boil 1 minute. Lift out with a slotted spoon to a baking sheet to cool. To boiling water, add potatoes (keep whole so they're not waterlogged), 3 bay leaves, and about 1 tbsp. salt. When water returns to a boil, reduce heat and simmer potatoes until just tender, 15 to 20 minutes. Transfer to baking sheet with onions to cool.
- Preheat oven to 450°, with one rack in lower third of oven and another in upper third. Pat goose dry and peel 2 or 3 onions. Stuff the onions, a few thyme branches, 2 bay leaves, and 2 apple quarters into goose cavity. Tie kitchen twine around body to hold wings close to body and tie ends of legs together. Set a V-shaped rack in a large (12- by 16-in.) roasting pan. Set goose in rack, breast up.
- Roast goose 30 minutes. Carefully remove roasting pan from oven, lift goose in rack to a rimmed baking sheet, and pour accumulated fat from pan into a heatproof bowl. Reduce oven to 350° and return goose to roasting pan. Roast another 30 minutes, then pour off fat as before. Baste top of goose with 1 to 2 tbsp. fat. Continue roasting, checking temperature with an instant-read thermometer inserted in thigh joint every 30 minutes, until thermometer registers 170° to 175°, about 30 minutes more, pouring off fat if more than about 1 in. accumulates.
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