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Hans Prager’s Roast Goose




Source of Recipe


Hans Prager, owner of The Ritz restaurant in Newport Beach.


List of Ingredients




1 (8-10-pound) domestic goose, completely thawed in refrigerator if frozen
Salt and ground pepper to taste
1 large Granny Smith apple, cut into wedges
Cotton string
About 1 tablespoon vegetable oil
About 4 cups chicken broth, homemade or canned (low-sodium preferred)
1/4 cup all-purpose flour
1/2 cup lingonberries preserved in jam, Felix brand preferred

Recipe



Preliminaries: Place oven rack in lowest position. Preheat oven to 450 degrees.

1. Remove neck and organs from cavity; reserve neck. Rinse with cold water and pat dry with paper towels. Remove all visible fat from sides of opening of cavity. Season inside of cavity with salt and pepper. Fill cavity loosely with apple wedges. Tie legs together with cotton string. Cut off first and second wing joints; reserve.

2. Place vegetable oil in a large, heavy-bottomed roasting pan with sides that are at least 21/2 inches tall. Place in preheated oven. Remove pan just as oil begins to smoke, 1-2 minutes. Place goose on its side in roasting pan for 45 minutes (without a v-rack), removing fat in pan as needed, using a bulb baster, if desired. Turn goose onto opposite side (heatproof oven mitts are a good precaution), grasping goose with wads of clean paper towels at both ends. Roast 45 minutes, removing fat as needed.

3. Meanwhile, place 4 cups chicken broth, neck and wing joints in a saucepan. Bring to simmer on high heat; reduce heat to medium-low and simmer. Continue to simmer while goose finishes roasting.

4. Reduce oven temperature to 325 degrees. Remove all fat. Turn goose breast-side down and roast 45 minutes. Remove all fat and turn goose breast-side up. Roast 15 minutes.

5. Check for doneness. If goose is nicely browned (and an instant-read thermometer inserted in thickest part of thigh registers 175 degrees and juices run clear), remove from oven. If not, increase oven temperature to 375 degrees and roast an additional 15-20 minutes. Test again for doneness.

6. Reserve 1/4 cup pan drippings. Remove goose from pan and set aside. Drain broth and measure 3 cups. In a large saucepan, combine reserved drippings and flour. Stir over medium heat until slightly browned. Remove from heat and whisk in 3 cups of broth. Stir over medium-high heat until simmering. Lower heat to medium-low; simmer 10 minutes, adding more broth if mixture becomes too thick. Add lingonberries; stir to combine. Cook until heated through; do not boil. Taste; add salt and pepper if necessary.

7. Carve goose. If it needs warming, place on baking sheet in 350-degree oven until crisp and hot.

Presentation: Serve piping hot accompanied with sauce. If desired, serve with mashed potatoes, cooked red cabbage and stewed Gala apples.

Yield: 4 servings