QUEBEC-STYLE ROAST GOOSE
Make and share this Quebec-Style Roast Goose recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Goose
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter.
- Stuff, truss and tie goose.
- Prick bird all over with fork.
- Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings.
- Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour.
- Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram.
- Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required.
- Transfer cooked goose to platter and keep warm.
- Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced.
- Then stir in white wine, tomato paste and chicken bouillon.
- Simmer for 10 - 15 minutes, then strain gravy.
- A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
- Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.
Nutrition Facts : Calories 1145.8, Fat 68.6, SaturatedFat 23.3, Cholesterol 255.1, Sodium 649, Carbohydrate 60.3, Fiber 6.9, Sugar 32.3, Protein 70.1
OLD-FASHIONED CRISPY ROAST GOOSE
Provided by Food Network
Time 5h40m
Number Of Ingredients 2
Steps:
- Preheat oven to 250 degrees F.
- Trim the goose. With a sharp knife, cut away excess fat and skin that hangs at both ends of the goose. Trim thoroughly. Fat can be discarded or used to render goose fat.
- Salt the cavity and prick thoroughly with a fork on both sides of the bird (25 to 30 pricks). Make sure to prick through the skin and subcutaneous fat only; do not prick the flesh of the goose.
- Place the goose on a rack set in a large roasting pan. Place the pan in the oven and roast the goose at 250 degrees F. After 1 hour, prick the goose thoroughly on one side and turn it over, and prick thoroughly on the other side. Continue to roast with the newly turned side up. Repeat this procedure every hour.
- After 4 hours of roasting, prick and turn once again. Increase the oven temperature to 350 degrees F. Continue roasting, pricking, and turning once for an additional 75 minutes.
- When the goose is done, let it sit for 15 minutes before carving. Season well with salt and pepper before serving.
ROASTED WILD GOOSE OR DUCK
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
Provided by Kitten
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
- Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
- Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
- Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
- Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.
Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g
ROAST CANADA GOOSE WITH MUSHROOM-PORT GRAVY
From October 2006 Cooking Light Magazine. Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a thermometer registers 165°).
Provided by DancingPanda
Categories Goose
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Tie the legs together with string. Place the goose, breast-side up, on the rack of a roasting pan.
- Bake at 325° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan.
- Heat reserved goose fat in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 5 minutes. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.
- Combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. Reduce heat to medium-low. Add milk mixture to pan; cook 2 minutes or until thick.
Nutrition Facts : Calories 678.5, Fat 41.5, SaturatedFat 13, Cholesterol 173.4, Sodium 493.4, Carbohydrate 15.2, Fiber 1, Sugar 9.9, Protein 53.4
ROAST GOOSE WITH SWEET GLAZE
While goose is thought of as a traditional Christmas entree, some people do not care for the all dark meat bird. My recipe will change their mind in one bite. The sweet citrus glaze compliments the rich, juicy meat perfectly. -Colleen Sturma, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Sprinkle goose and inside cavity with salt. Prick skin well with a fork. Place the oranges, onion and garlic in cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. Cover loosely with foil if goose browns too quickly. If necessary, drain fat from pan as it accumulates., In a small saucepan, combine the marmalade, mustard, soy sauce, brown sugar and pepper. Cook and stir over medium heat until heated through. During the last 15 minutes of cooking, baste some of the glaze over goose., Place goose on a serving platter; cover and let stand for 15 minutes before carving. Just before serving, brush with remaining glaze.
Nutrition Facts : Calories 728 calories, Fat 47g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 630mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 55g protein.
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