Roast Goose With Juniper Sauce Recipes

ROAST GOOSE WITH JUNIPER BERRY SAUCE AND CHESTNUT CUSTARD

Steps:

• Place goose in an oiled roasting pan. Season goose, inside and out with salt and pepper. Inside goose, place thyme, rosemary, bay leaves, half a head of garlic and juniper berries. Roast in a preheated 350 degree oven for 1 1/2 to 2 hours, depending on size of goose (14 minutes per pound). During that time, peel and cut the vegetables in cubes of 1 to 1 1/2 inches, and set aside. Baste the goose with its own fat every 10 minutes. 45 minutes before the goose is done, remove the excess fat from the pan and add the vegetables and half a head of garlic.
• Roast the bones in a 350 degree oven for 35 minutes. When half done, add the vegetables and roast together. In the last 5 minutes, add the tomato paste. Remove from the oven and transfer to pot and cover with water (or chicken stock if available). De-glaze, with red wine, the pan in which the bones had been roasted, reduce 50 percent and add to the stock. Crush the juniper berries on a cutting board with the bottom of a sauce pot, add to the stock with the thyme, rosemary, bay leaf and garlic, simmer 1 1/2 hours. Strain into a saucepan and reduce gravy to a fine chinois consistency (when it coats the back of a spoon). Finish by whisking in butter, add gin, salt and pepper and reserve in a hot bain marie (double boiler).
• Mix all the ingredients, starting with the cream and finishing with diced chestnuts. Butter 8 small dariol molds and divide the mixture between them. Cook in a bain marie (double boiler) in a preheated 325 degree oven for 20 minutes. Cool for a few minutes before un-molding onto the serving platter with the goose and the roast vegetables.

OLD-FASHIONED CRISPY ROAST GOOSE

Steps:

• Preheat oven to 250 degrees F.
• Trim the goose. With a sharp knife, cut away excess fat and skin that hangs at both ends of the goose. Trim thoroughly. Fat can be discarded or used to render goose fat.
• Salt the cavity and prick thoroughly with a fork on both sides of the bird (25 to 30 pricks). Make sure to prick through the skin and subcutaneous fat only; do not prick the flesh of the goose.
• Place the goose on a rack set in a large roasting pan. Place the pan in the oven and roast the goose at 250 degrees F. After 1 hour, prick the goose thoroughly on one side and turn it over, and prick thoroughly on the other side. Continue to roast with the newly turned side up. Repeat this procedure every hour.
• After 4 hours of roasting, prick and turn once again. Increase the oven temperature to 350 degrees F. Continue roasting, pricking, and turning once for an additional 75 minutes.
• When the goose is done, let it sit for 15 minutes before carving. Season well with salt and pepper before serving.

ROASTED CHRISTMAS GOOSE

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.

ROAST GOOSE

Steps:

• Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
• Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
• Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
• Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

ROASTED GOOSE WITH PORT WINE CHERRY SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water.
• Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.
• Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

DANISH ROAST GOOSE WITH PRUNES & APPLES

Steps:

• Soak the pitted prunes overnight.
• Clean out all excess fat from the goose (keep the fat to render for later use).
• Rub the goose inside and out with the lemon salt& pepper.
• Stuff the bird with the prunes& apples and truss the bird.
• Prick the goose all over to help the fat escape while roasting.
• Place the goose on a roasting rack on it's side in a 375F oven.
• After 30 minutes pour off the fat.
• Pour in the boiling stock& continue cooking.
• Baste the goose from time to time.
• After 1 1/2 hours turn the goose on it's other side.
• Roast for another 1 1/2 hours.
• 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat.
• During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water.
• Use the pan juices (fat removed to make your gravy).

ROAST GOOSE WITH ORANGES AND MADEIRA

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.

ROAST GOOSE WITH JUNIPER SAUCE

Steps:

• Preheat the oven to 425°F
• Remove the lumps of fat from the inside cavity and prick the goose all over with a fork.
• Rub salt thoroughly on the inside and outside of the goose, and wrap aluminum foil around the legs.
• Place in a roasting pan upside down and place pan in oven to roast for twenty five minutes.
• Turn the oven temperature down to 350°F Roast 1 hour, then remove the bird to pour out the fat that has accumulated in the pan and take the foil off the legs.
• Be very careful, because the fat is dangerously hot.
• He also suggests adding parboiled potatoes to the pan now.
• Turn the bird right side up and put it back in the oven for another 30 minutes to an hour.
• While the goose is in the oven, prepare the juniper sauce by cooking the onion in the olive oil on low heat about 30 minutes, stirring occasionally.
• Stir in the flour and cook a few more minutes.
• Now stir in the marsala, stock, and juniper berries.
• Season with salt, pepper, and mustard powder, and simmer gently 20 minutes.
• Then stir in the grain mustard and simmer 5 more minutes.
• When the thigh meat on the goose is pierced and the juices run clear, the bird is done.
• Let the meat rest about 10 minutes, then carve.
• Just before serving, stir redcurrant jam into sauce.