ROAST GOOSE WITH ORANGES AND MADEIRA
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Categories Poultry Roast Christmas Orange Goose Fortified Wine Winter Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- To make the goose:
- Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
- Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
- Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
- Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
- Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
- To make the shallots:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
- Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.
STEAMED AND FIRE-ROASTED GOOSE WITH BLOOD ORANGE SAUCE
Provided by Food Network
Categories main-dish
Time P2DT9h10m
Yield 8 to 10 servings
Number Of Ingredients 21
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 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.
ORANGE MADEIRA POT ROAST
I am posting this recipe as a correction to one posted by another user. I found this recipe on southernfood.about.com after I did a web search because something didn't look right in the original recipe posted here. It is an exceptionally tasty dish, and something very different from your standard 'Pot Roast' fare. Try it when you want a change of flavor. Feel free to dress it up with your favorite vegetables or side dishes.
Provided by Fred Forlano
Categories Stew
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin.
- Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator.
- Remove meat from marinade; reserve liquid.
- Heat oil and butter in a large skillet on high; brown meat on all sides.
- Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top.
- Cover and cook on low for 9 to 11 hours, or until meat is tender.
- Remove to a warm platter and prepare sauce.
- Turn slow cooker/Crock Pot to high.
- Combine cornstarch and water; stir into the sauce mix.
- Add Madeira and orange slices and continue cooking for 15 minutes.
- Taste and adjust seasonings.
- Pour sauce over meat.
- Serves 6 to 8.
Nutrition Facts : Calories 1191.6, Fat 65.2, SaturatedFat 25, Cholesterol 261.6, Sodium 1118.5, Carbohydrate 59.9, Fiber 3.5, Sugar 50, Protein 83.6
CHRISTMAS GOOSE WITH ORANGE GLAZE
Steeped in tradition and rich with flavor, a holiday goose is an impressive centerpiece to your
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 725 calories, Fat 47g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 394mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 55g protein.
ROAST GOOSE WITH CITRUS AND HERBS
I have not tried this, but thought I'd post this for anyone thinking of making a goose for Christmas. This looks so easy! This is courtesy of the "21 Club" restaraunt in New York. From "Bon Appetit."
Provided by yooper
Categories Goose
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500.
- Remove giblets and neck from goose.
- Remove excess fat from main cavity of goose.
- Rinse goose inside and out with cold water.
- Pat dry with paper towels.
- Combine thyme, rosemary, salt and pepper in small bowl.
- Place goose, breast side down on a rack in a roasting pan.
- Sprinkle goose with half of herb mixture.
- Place orange and lime wedges in cavity of goose.
- Turn goose so that breast side is up.
- Sprinkle remaining herbs over goose.
- Roast goose 1 hour.
- Turn off oven (do not open oven door) and let goose stand in oven 45 minutes (thermometer inserted into thickest part of thigh will register 180.) Remove goose from oven; cover and let rest 10 minutes.
- Slice and serve.
Nutrition Facts : Calories 1114.3, Fat 79.1, SaturatedFat 24.8, Cholesterol 327.9, Sodium 1027.9, Carbohydrate 4.1, Fiber 1, Sugar 2.2, Protein 91
ROAST GOOSE WITH APPLE AND PRUNES
Provided by Moira Hodgson
Categories dinner, main course
Time 4h
Yield 6 - 8 servings
Number Of Ingredients 14
Steps:
- Soak the prunes for an hour in the port.
- Preheat oven to 350 degrees.
- Melt the butter in a skillet and soften the onion, garlic and celery in the butter. Add the parsley, thyme, sage and apples. Mix thoroughly and add the prunes and port. Cook for 15 to 20 minutes. Add the bread crumbs and season with salt and pepper.
- Remove excess fat from the goose cavity (use this for roasting potatoes) and dry the goose inside and out with paper towels. Rub inside and out with lemon juice and season.
- Stuff the goose with the stuffing mixture and truss. Place on a roasting rack and roast for three to three-and-a-half hours, basting occasionally. The goose is done when the juices in the thigh are pale yellow. Let it rest for 15 minutes before serving.
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