Roast Goose With Juniper Berry Sauce And Chestnut Custard Recipes

ROAST GOOSE WITH JUNIPER SAUCE

Steps:

• Preheat the oven to 425°F
• Remove the lumps of fat from the inside cavity and prick the goose all over with a fork.
• Rub salt thoroughly on the inside and outside of the goose, and wrap aluminum foil around the legs.
• Place in a roasting pan upside down and place pan in oven to roast for twenty five minutes.
• Turn the oven temperature down to 350°F Roast 1 hour, then remove the bird to pour out the fat that has accumulated in the pan and take the foil off the legs.
• Be very careful, because the fat is dangerously hot.
• He also suggests adding parboiled potatoes to the pan now.
• Turn the bird right side up and put it back in the oven for another 30 minutes to an hour.
• While the goose is in the oven, prepare the juniper sauce by cooking the onion in the olive oil on low heat about 30 minutes, stirring occasionally.
• Stir in the flour and cook a few more minutes.
• Now stir in the marsala, stock, and juniper berries.
• Season with salt, pepper, and mustard powder, and simmer gently 20 minutes.
• Then stir in the grain mustard and simmer 5 more minutes.
• When the thigh meat on the goose is pierced and the juices run clear, the bird is done.
• Let the meat rest about 10 minutes, then carve.
• Just before serving, stir redcurrant jam into sauce.

CHEF JOHN'S ROAST CHRISTMAS GOOSE

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.

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.