Roast Goose With Molasses Ginger Glaze Recipes

ROAST GOOSE WITH POMEGRANATE GLAZE

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.

ROASTED GOOSE WITH BLACKBERRY GINGERED SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash the goose thoroughly inside and out. Dry well with paper towels. Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt. Stuff the bird with the cut fruit. Tuck the wings under so they are not exposed. Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack. Place the pan in the oven for 45 minutes. Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn. After 45 minutes, take the goose out of the oven. Turn it breast side up and prick the skin again. Carefully remove the excess fat by tilting the pan and using a baster. Add another 1/2-inch of water to the pan. Continue to roast for another 2 hours.
• The goose is cooked when its juices run clear when the thigh is pierced with a skewer. If they are at all bloody, roast for a further 15 minutes and check again. To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh. It should read 170 degrees F on an instant-read thermometer. Remove from the oven and let it rest for 15 minutes.
• Pour out excess fat leaving about 2 tablespoons. Add the scallions, ginger, blackberries, sugar and soy sauce. Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released. Add Zinfandel and reduce by half then add the chicken stock and reduce by half again. Pass sauce through a sieve and discard the pulp. Serve with the goose.

ROAST GOOSE WITH MOLASSES GINGER GLAZE

Steps:

• For molasses glaze: In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic and coarsely ground black pepper; mix well and set aside.
• Preheat oven to 425°F.
• Remove giblets from goose to use another time or discard.
• Rinse goose in cold water, removing as much fat as possible from body cavity.
• Pat goose dry with paper towels and pierce skin all over with prongs of large fork.
• Season goose with salt, inside and out.
• Arrange breast side up on rack in large shallow roasting pan.
• Roast at 425°F for 15 minutes then reduce oven temperature to 350°F.
• Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180°F (make sure thermometer does not touch bone).
• Drain off all fat from pan.
• Brush some of molasses glaze completely over goose.
• Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.
• Remove goose from oven; cover with foil and let stand 15 minutes before carving.