Roast Watertown Goose Recipes

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 ORANGES AND MADEIRA

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.

GORDON'S CHRISTMAS ROAST GOOSE

Steps:

• Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
• If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better.
• Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
• Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
• Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
• Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
• Heat oven to 240C/fan 220C/gas 9.
• If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
• Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
• Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
• Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat - save this for the potatoes and other veg.
• At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

ROAST GOOSE

Steps:

• Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
• Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
• Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
• After an hour's roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
• After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
• Remove potatoes from pan and keep them warm under foil until ready to serve.

ROAST GOOSE

Steps:

• Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
• Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
• Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
• Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

ROAST WATERTOWN GOOSE

Steps:

• For the wild rice stuffing: Wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
• Drain and add remaining ingredients; toss lightly.
• For the apricot stuffing: Cover apricots with cold water and cook until tender; drain and chop finely.
• Combine crumbs and seasonings, celery and parsley; stir in butter and add apricots.
• Mix well.
• Preheat oven to 375°F.
• Clean goose; wipe dry but do not stuff.
• Place in an open roasting pan, prick through the skin into the fat layer around the legs and wings, and bake for 15 minutes.
• Remove from oven and let cool to room temperature; repeat this procedure 2 more times.
• Reduce oven to 325°F.
• Rub goose with salt.
• Fill fruit stuffing in the neck cavity and rice stuffing in abdominal cavity.
• Truss; weigh to estimate cooking time.
• Place breast up on rack in an uncovered roasting pan and place in oven.
• Allow 25 minutes per pound (If the goose weighs less than 8 pounds, roast at 375F, allowing 35 minutes per pound.).
• Basting is unnecessary, but if desired, the juice and grated rind of one orange and lemon juice may be sprinkled over the breast during the baking period.

ROASTED CHRISTMAS GOOSE

Steps:

• Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
• Preheat oven to 450 degrees F.
• Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
• Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
• Carve goose and serve with Stuffing and Cumberland sauce.
• Mix all ingredients together in a small bowl.
• Preheat oven to 350 degrees F.
• Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
• Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
• In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

ROASTED WILD GOOSE OR DUCK

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.

ROAST GOOSE

Steps:

• Place the oven rack in lowest position, and preheat your oven to 425f.
• Trim and discard any excess fat around the goose's neck and cavity.
• Rinse the bird with cool water.
• Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
• Place the garlic, onion and lemon halves in the cavity.
• Tie the legs together to close the cavity.
• Season the bird with the salt and pepper and place breast up in a roasting pan.
• Place the neck next to the goose.
• Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
• This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
• Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
• Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
• Discard the neck.
• Pour off any further excess fat, and place the pan on a burner over medium heat.
• Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
• Add the broth, and reduce to a thinish gravy consistency.
• Add the prunes, cook for 5 minutes, or until the fruit has plumped up.
• Check for seasonings and serve with the goose meat.
• Discard the cavity filling.

ROAST CHRISTMAS GOOSE

Steps:

• Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.