Roast Goose With Ginger And Orange Stuffing Recipes

ROAST GOOSE WITH STUFFING

Steps:

• In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
• Wash goose inside and out. Pat dry. 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 in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
• In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
• Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.

ROAST GOOSE WITH GINGER AND ORANGE STUFFING

Steps:

• Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180°C/Gas 4. 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. This will help release the fat. Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20-30 minutes if you like your goose well done. A 6kg goose will need about 3 hours. While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets - it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put the rest of the giblets in a big pan with the neck cut into 3 or 4 pieces and make stock in the same way as the turkey stock (see page 108). To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1-2 minutes until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill until ready to bake. To make the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use. After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes. To check that 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. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don't leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200°C/Gas 6. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20-30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20-25 minutes, turning once, until golden brown and cooked throughout. While the stuffing balls are baking, make the gravy with the giblet stock and ginger wine (see page 109). Remove the tea towel and foil. Place the stuffing balls around the goose, adding a few bay leaves. Pour the gravy into a warmed jug and serve with the goose. Tip: Roast potatoes are fantastic cooked in the goose fat that is released from the bird as it cooks, but creamy mashed potatoes work just as well with goose and are the perfect accompaniment if you only have one oven.

STEAMED AND FIRE-ROASTED GOOSE WITH BLOOD ORANGE SAUCE

Steps:

• Add the wine, fresh ginger, olive oil, pepper, 4 cloves garlic and sliced onions to a large bowl and toss well. Add goose, cover and leave in fridge, turning goose once a day, for 2 days.
• Remove goose from marinade. Leave at room temperature for 2 hours.
• Prepare a roasting pan with a rack. Add ground ginger, 3 bay leaves and 2 cups water.
• Pat dry, and rub goose with salt and pepper.
• Heat roasting pan on low heat until water is simmering. Place goose on rack. Cover pan tightly with foil. Steam goose on low for 45 minutes.
• Preheat the oven to 375 degrees F.
• Uncover roasting pan and remove and reserve fat in the pan. Clean pan and place goose on the rack.
• Bake goose until legs can be detached by hand, about 1 hour 30 minutes. Remove breasts and legs. Increase the oven to 400 degrees F.
• Chop carcass. Add to simmering chicken stock in a large stockpot with peppercorns, whole onions, 6 cloves garlic and remaining 3 bay leaves. Cook for 3 hours. Skim regularly. Strain and reduce to 2 cups.
• Add the potatoes, rutabaga and turnips to a large pot of simmering salted water. Cook until tender.
• Add the goose fat to a roasting pan, then add the vegetables, shallots and remaining 8 cloves garlic and roast, turning occasionally, until golden brown. Remove vegetables from fat and keep hot.
• Reheat the goose and keep warm with vegetables.
• Make blood orange sauce: Zest 2 blood oranges. Cut away the remaining white pith, then cut the segments free from the membranes. Juice the remaining blood orange.
• Add cassis syrup and 1/2 cup blood orange juice to a saucepan. Cook until syrupy and lightly golden, then add limoncello. Add the goose stock and butter. Add blood orange sections at last minute.
• Carve goose, place on a platter and garnish with vegetables and blood orange sauce.

ROAST GOOSE AND STUFFING

Steps:

• Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven 425 degrees F. You can make the stuffing in advance.
• Soak the prunes in hot tea (Earl Grey) until soft, stone them and drain, or get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. Strain but reserve the liquid.
• Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, stirring all the while. Place in a mixing-bowl which will hold all the ingredients. Boil the port in the same pan until reduced to two tablespoons, scrape round the sides and add to the liver mixture. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes.
• Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 minutes.
• Lower heat to 350 degrees F, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 minutes onto its back again. Throughout the cooking, baste every 20 minutes with three tablespoons of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices should run pale yellow.
• When ready, the goose should be put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few minutes, adjust the seasoning, strain into a sauce boat and hand round separately.

CHRISTMAS GOOSE WITH ORANGE GLAZE

Steps:

• Sprinkle goose with salt, sage and pepper; prick skin well with a fork. Cut three oranges into quarters; place in goose 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., Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside., Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through., Brush glaze over goose. Spoon orange sections and peel around goose.