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    Goose: Roast Goose w/ Port Gravy


    Source of Recipe


    Cooking Live

    List of Ingredients




    12 lb Goose (with neck and Giblets reserve liver for Another use) *
    3 Onions
    2 Celery ribs About 3 bread slices (any Type)
    2 Carrots
    1 c Boiling water
    1 c Dry white wine
    1/4 c Tawny Port
    1/3 c All purpose flour
    3 c Chicken broth

    Garnish:
    Fresh flat leafed parsley Sprigs

    *Available by special order from some butchers and by mail order from D'Artagnan, 800-327-8246

    Recipe



    Preheat oven to 425 degrees. Discard loose fat from goose. With a
    cleaver or heavy knife cut goose neck into 2-inch pieces. Quarter 1
    onion and quarter celery crosswise. Rinse goose inside and out and
    pat dry. Pierce skin of goose all over with a fork to allow fat to
    drain and help skin to become crisp. Season goose with salt and
    pepper and loosely pack neck cavity with enough bread to fill out
    cavity (this will prevent cavity skin from collapsing during
    roasting). Fold neck skin under body and fasten with a small skewer.
    Fill body cavity with quartered onion and celery and tie legs
    together loosely with kitchen string (or insert legs through slit in
    lower skin flap if provided).

    Cut remaining 2 onions and carrots into 2-inch pieces. Transfer goose,
    breast side up, to a rack set in a deep flameproof roasting pan (at
    least 2 inches, not non stick) and scatter onion and carrot pieces,
    neck pieces, and giblets in pan. Roast goose in middle of oven 30
    minutes. Reduce temperature to 325 degrees and carefully pour boiling
    water over goose (juices may splatter). Roast goose, skimming off fat
    (save fat for another use) and basting with pan juices using a metal
    bulb baster every 20 minutes, 2 to 2 1/2 hours more, or until a meat
    thermometer inserted in fleshy part of thigh registers 175 degrees
    and juices run clear. Transfer goose to a heated platter. Remove
    skewer and discard string. Keep goose warm, loosely covered with foil.

    With a slotted spoon discard vegetables, neck pieces, and giblets
    from pan. Spoon off fat from pan juices and reserve. On top of stove
    deglaze pan with white wine and Port over moderately high heat,
    scraping up brown bits, and boil mixture until reduced by about half.
    In a 2 1/2 to 3-quart heavy saucepan whisk together 1/4 cup reserved
    fat (save remainder for another use) and flour and cook roux over
    moderately low heat, whisking, 3 minutes. Add Port mixture and broth
    in a stream, whisking to prevent lumps, and bring gravy to a boil,
    whisking constantly. Simmer gravy, whisking frequently, 5 minutes, or
    until thickened. Season gravy with salt and pepper. Transfer gravy to
    a heated sauceboat. Garnish goose with parsley.

    Yield: 8 servings

 

 

 


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