STEAMED AND FIRE-ROASTED GOOSE WITH BLOOD ORANGE SAUCE
Provided by Food Network
Categories main-dish
Time P2DT9h10m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Add the wine, fresh ginger, olive oil, pepper, 4 cloves garlic and sliced onions to a large bowl and toss well. Add goose, cover and leave in fridge, turning goose once a day, for 2 days.
- Remove goose from marinade. Leave at room temperature for 2 hours.
- Prepare a roasting pan with a rack. Add ground ginger, 3 bay leaves and 2 cups water.
- Pat dry, and rub goose with salt and pepper.
- Heat roasting pan on low heat until water is simmering. Place goose on rack. Cover pan tightly with foil. Steam goose on low for 45 minutes.
- Preheat the oven to 375 degrees F.
- Uncover roasting pan and remove and reserve fat in the pan. Clean pan and place goose on the rack.
- Bake goose until legs can be detached by hand, about 1 hour 30 minutes. Remove breasts and legs. Increase the oven to 400 degrees F.
- Chop carcass. Add to simmering chicken stock in a large stockpot with peppercorns, whole onions, 6 cloves garlic and remaining 3 bay leaves. Cook for 3 hours. Skim regularly. Strain and reduce to 2 cups.
- Add the potatoes, rutabaga and turnips to a large pot of simmering salted water. Cook until tender.
- Add the goose fat to a roasting pan, then add the vegetables, shallots and remaining 8 cloves garlic and roast, turning occasionally, until golden brown. Remove vegetables from fat and keep hot.
- Reheat the goose and keep warm with vegetables.
- Make blood orange sauce: Zest 2 blood oranges. Cut away the remaining white pith, then cut the segments free from the membranes. Juice the remaining blood orange.
- Add cassis syrup and 1/2 cup blood orange juice to a saucepan. Cook until syrupy and lightly golden, then add limoncello. Add the goose stock and butter. Add blood orange sections at last minute.
- Carve goose, place on a platter and garnish with vegetables and blood orange sauce.
STEAM-ROASTED GOOSE
Steps:
- For a 9 1/2-to-11-pound roaster goose serving 8 to 10. Use essentially the same system as for duck (see page 56), but give it a trussing by running a skewer through the carcass at the shoulder to secure the wings in place, and another through the hips to secure the legs, then tie the drumstick ends together against the tailpiece. To aid in fat removal prick the skin with a sharp skewer around the lower breast and thighs. Count on about 1 hour for the first breast-up steaming, 1 1/2 to 2 hours for the oven braising, and 30 to 40 minutes for the final oven browning. Make the braising liquid as for the duck (see page 56), but with 2 1/2 cups of wine or chicken stock. You may wish to thicken it lightly at the end by simmering it for a few minutes with 1 1/2 tablespoons of cornstarch blended with 1/2 cup of dry port wine.
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.
ROAST GOOSE
Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich - a cranberry relish, for instance, sweetened but not overly so.
Provided by Sam Sifton
Categories brunch, dinner, roasts, main course
Time 3h15m
Yield Serves 10 to 12.
Number Of Ingredients 4
Steps:
- Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
- Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
- Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
- After an hour's roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
- After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
- Remove potatoes from pan and keep them warm under foil until ready to serve.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 57 grams, Carbohydrate 25 grams, Fat 89 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 26 grams, Sodium 933 milligrams, Sugar 1 gram
ROAST GOOSE
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
- With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
- Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
- Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
- Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
- Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.
ROASTED WILD GOOSE OR DUCK
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
Provided by Kitten
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
- Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
- Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
- Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
- Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.
Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g
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ROAST GOOSE - FOOD & WINE
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- Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly. Generously season the goose inside and out with salt and pepper.
- Set the goose on a rack in a heavy roasting pan, breast side up. Add the neck, gizzard, heart and 4 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes. Remove from the heat and let cool. Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. Bring the goose to room temperature before roasting.
- Preheat the oven to 350°. In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water. Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture. Carefully turn the goose breast side down. Roast for about 30 minutes longer, basting occasionally. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. Turn off the oven and let it cool to 160°. Transfer the goose to a heatproof platter, breast side up. Return the goose to the oven and let it rest for 20 minutes.
- Pour off the fat in the roasting pan. Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use. Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom. Pour the juices into a small saucepan. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute. Season the jus with salt and pepper and strain it into a gravy boat. Carve the goose and pass the jus at the table.
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