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LOCATION: Recipes >> Poultry >> Roast Goose 07

Print this Recipe    Roast Goose 07

Roast Goose With Port Gravy

12 pound goose, (with neck and giblets; reserve liver for another use)
3 onions
2 celery ribs
3 bread slices
2 carrots
1 cup boiling water
1 cup dry white wine
1/4 cup tawny port
1/3 cup all purpose flour
3 cups chicken broth
Fresh flat leafed parsley sprigs

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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