Roast Goose With Sage And Onion Stuffing And Port Wine Cherry Sauce Recipes

ROAST GOOSE WITH SAGE AND ONION STUFFING AND PORT WINE CHERRY SAUCE

Steps:

• Preheat oven to 425°F.
• Prepare stuffing and set aside. (See below.)
• Unwrap goose and remove giblets. Reserve neck to make bone broth with the goose carcass after you've finished eating your meal.
• Reserve the heart and the gizzard to include in the stuffing.
• Cooks Note: Sauté the liver in some butter and enjoy as a cook's treat!
• Remove wing tips, and reserve the tips with the neck to make bone broth with goose carcass after you've finished eating your meal.
• Remove the tail and reserve it with the neck and wing tips to make bone broth with carcass.
• Trim off any extra fat or skin from the goose. (See video.)
• Pierce the skin of the entire goose with the tines of a sharp fork. (See video.)
• Stuff the goose with all the stuffing, and place the goose, breast side up, on a rack in a roasting pan.
• Place the roasting pan into the oven and lower the oven temperature to 325°F.
• After 30 minutes, open the oven door, remove the roasting pan from the oven, and place the pan on a heatproof surface. Using a baster, remove the rendered goose fat from the bottom of the roasting pan. (See video.)
• Return the roasting pan to the oven and continue to roast the goose. Check the roasting pan every 30 minutes to remove rendered goose fat.
• A 9-10 pound stuffed goose will take approximately 3 1/2 hours to roast to an internal temperature of 170°F. (See the video where I discuss different internal temperatures based on how rare or how well done you want your goose meat to be.)
• If the goose browns too quickly, you can tent it with aluminum foil. Just remember to remove the foil at about the last 5 minutes of roasting time.
• Once the goose is finished roasting, remove the roasting pan to a heatproof surface and allow the goose to rest for at least 10 minutes.
• Remove the stuffing from the goose and place it in a serving dish.
• Carve the goose and serve it with Port Wine Cherry sauce on the side. (See recipe below.)
• Goose is best enjoyed when first cooked. However, you can store the leftovers well-wrapped in the refrigerator or freezer. If stored in the fridge, the goose will stay fresh for 3 days. If stored in the freezer, the goose will stay fresh for 2-3 months.
• Reheat the goose wrapped in aluminum foil at 325°F until warmed through. (If frozen, allow to thaw in the refrigerator before reheating.)
• Place stale bread cubes in a large bowl.
• Chop goose heart and gizzard into small pieces and add to melted butter. Stir well. Set aside.
• One at a time, add onions, ground sage, and then butter with giblets into the bowl with bread cubes. Mix well after each addition.
• Use this stuffing mixture to stuff the goose.
• Add butter, Port wine, and cherry jam or preserves to a small saucepan and bring up to a simmer on the stovetop, continuing to stir well. Once the mixture comes up to a simmer, turn the heat down to the lowest setting and allow the mixture to reduce by half. This process will take approximately 30 minutes. Once reduced, set aside and keep warm.
• Scrub the exterior of the potatoes and then cut each one in half.
• If you have an angled roasting rack, you can place the potatoes cut side down into the bottom of the roasting pan one hour before the goose has finished cooking. The potatoes will roast in the rendered goose fat.
• If you do not have an angled roasting rack or prefer not to roast your potatoes in the oven, take 1/4 cup of the goose fat and pour it into a large skillet set to medium-low heat on the stovetop.
• Once the goose fat has warmed, place the cut potatoes cut side down into the skillet until the skillet is full. You will need to do this in two batches if you are using 5 pounds of potatoes.
• Cover the skillet with a lid and allow the cut side of the potatoes to brown and each potato to cook through. Depending on the size of your potatoes, this process may take 15-20 minutes.
• Check the cut side of the potatoes periodically to make sure that they are not over-browning. If they begin to brown too quickly and are not cooked through, lower the heat setting from medium-low to low.
• The potatoes are done once a knife can pierce through them smoothly without any resistance.
• Repeat this process with the next batch of potatoes, adding an additional 1/4 cup of the rendered goose fat to the skillet.

ROASTED GOOSE WITH PORT WINE CHERRY SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water.
• Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.
• Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

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 GARLIC, ONION AND SAGE STUFFING

Steps:

• For stuffing:
• Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.
• For goose:
• Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.
• Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.

ROAST GOOSE

Steps:

• If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
• With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
• Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
• Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
• Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
• Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.

ROAST GOOSE WITH PORT GRAVY

Steps:

• Preheat oven to 425°F.
• Discard loose fat from goose. With a cleaver or heavy knife cut goose kneck into 2-inch pieces. Quarter 1 onion and quarter celery crosswise. Rinse goose inside and out and pat dry. Pierce skin of goose all over with a fork to allow fat to drain and help skin to become crisp. Season goose with salt and pepper and loosely pack neck cavity with enough bread to fill out cavity (this will prevent cavity skin from collapsing during roasting). Fold neck skin under body and fasten with a small skewer. Fill body cavity with quartered onion and celery and tie legs together loosely with kitchen string (or insert legs through slit in lower skin flap if provided).
• Cut remaining 2 onions and carrots into 2-inch pieces. Transfer goose, breast side up, to a rack set in a deep flame-proof roasting pan and scatter onion and carrot pieces, neck pieces, and giblets in pan. Roast goose in middle of oven 30 minutes. Reduce temperature to 325°F. and carefully pour boiling water over goose (juices may splatter). Roast goose, skimming off fat (save fat; click here for a recipe) and basting with pan juices using a metal bulb baster every 20 minutes, 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175°F. and juices run clear when thigh is pierced with a skewer. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil.
• With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices and reserve. On top of stove, deglaze pan with white wine and Port over moderately high heat, scraping up brown bits, and boil mixture until reduced by about half. In a 2 1/2- 3-quart heavy saucepan whisk together 1/4 cup reeserved fat (save remainder for another use) and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Port mixture and broth in a stream, whisking to prevent lumps, and bring gravy to a boil, whisking constantly.
• Simmer gravy, whisking frequently, 5 minutes, or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
• Garnish goose with parsley.