GORDON'S CHRISTMAS ROAST GOOSE
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses - a golden goose. Keep the fat to use through the winter months
Provided by Gordon Ramsay
Categories Dinner
Time 4h5m
Number Of Ingredients 8
Steps:
- Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
- If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better.
- Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
- Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
- Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
- Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
- Heat oven to 240C/fan 220C/gas 9.
- If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
- Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
- Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
- Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat - save this for the potatoes and other veg.
- At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
Nutrition Facts : Calories 800 calories, Fat 55 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 72 grams protein, Sodium 1.7 milligram of sodium
ROAST CHRISTMAS GOOSE
I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. -Rosemarie Force, White Stone, Virginia
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.
Nutrition Facts : Calories 376 calories, Fat 26g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.
ROASTED CHRISTMAS GOOSE
Provided by Food Network
Categories main-dish
Time 16h35m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
- Preheat oven to 450 degrees F.
- Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
- Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
- Carve goose and serve with Stuffing and Cumberland sauce.
- Mix all ingredients together in a small bowl.
- Preheat oven to 350 degrees F.
- Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
- Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
- In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.
CHEF JOHN'S ROAST CHRISTMAS GOOSE
I used half the wings to make a basic reduction sauce and the subtle smokiness worked wonderfully with the red wine, balsamic vinegar, and blackberry notes. The sauce is certainly optional, as this could be served plain with just some cranberry sauce on the side. I hope you're able to give this very easy-to-prepare, gorgeous roast goose a try.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Goose
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting pan.
- Combine wing sections, water, wine, and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.
- Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees F (66 degrees C).
- Stir balsamic vinegar, blackberry jam, and black pepper into red wine mixture; bring to simmer over medium heat. Simmer until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.
- Brush melted goose fat from bottom of pan onto the goose breast. Drizzle with sauce and serve.
Nutrition Facts : Calories 1107.5 calories, Carbohydrate 8.6 g, Cholesterol 317.1 mg, Fat 77.5 g, Fiber 0.1 g, Protein 85.7 g, SaturatedFat 25.2 g, Sodium 263.8 mg, Sugar 7.6 g
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- Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper.
- Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board.
- Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.)
- To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out.
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