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Roast Goose With Brandied Fruit Compote

Source of Recipe

Master Chef Don Easley


Recipe Introduction

Serves 6

List of Ingredients

9 to11- pound Goose
1 lemon, thinly sliced
1 orange, thinly sliced

Compote:
½ cup orange juice
3 tablespoons honey
1 teshtmloon grated orange peel
5 whole allspice
¼ teshtmloon ground ginger
1 cinnamon stick, about 2 inches long
½ cup raisons
1 small apple, thinly sliced
2 cups mixed dried fruit
½ cup brandy or orange juice
1 tablespoon cornstarch


Recipe

1. Make compote: In a 3-quart pan, combine 2 cups water, orange juice, honey, orange peel, allspice, ground ginger, and cinnamon stick. Stir in raisons, apple and dried fruit. Bring to a boil over high heat; reduce heat, cover, and simmer for 3 minutes. Remove from heat and stir in brandy. Let cool, then cover and refrigerate for at least 4 hours or until next day. Before serving goose, stir together ½ cup of fruit liquid and cornstarch; then stir into fruit. Cook over medium-high heat, stirring, until thickened. Let cool slightly.
2. Remove goose neck and giblets; reserve for other uses, if desired. Discard lumps of fat. Rinse goose inside and out; pat dry. Place lemon and orange slices in cavities; truss both cavities. Prick skin all over at 1- inch intervals.
3. Place goose, breast down, on a rack in a large, shallow roasting pan. Roast, uncovered, in a 400°F oven for 1 hour. Every 30 minutes, siphon (or spoon out) and discard fat from pan. Turn goose breast up, reduce oven temperature to 325°F, and continue to roast until meat near thighbone is no longer pink when slashed, 1-1/2 to 2 more hours. Continue to siphon (or spoon out) fat from pan every 30 minutes.
4. Carve the goose and pass compote at the table.