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, 800-327-8246Recipe
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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