Spiced Roast Goose With Dried Fruit Pan Sauce Recipes

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SPICED ROAST GOOSE WITH DRIED-FRUIT PAN SAUCE



Spiced Roast Goose with Dried-Fruit Pan Sauce image

Categories     Poultry     Roast     Christmas     Dinner     Dried Fruit     Goose     Cognac/Armagnac     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

8 oz dried figs (preferably Calmyrna; 1 1/3 cups), stems discarded
8 oz dried apricots (1 1/4 cups)
8 oz pitted prunes (1 1/4 cups)
1 tablespoon whole allspice
1 tablespoon mixed peppercorns (black, white, green, and pink)
1/2 stick (1/4 cup) unsalted butter, melted
1 (12-lb) goose, wing tips removed
2 medium onions, quartered
1/3 cup finely chopped shallots (2 large)
2/3 cup Armagnac
2 cups veal demiglace
2 tablespoons apricot jam or preserves
Special equipment: 5 (8-inch) metal or wooden skewers; small pliers; kitchen string; an adjustable V-rack; a large flameproof roasting pan at least 2 inches deep (not nonstick); a metal bulb baster (not plastic)

Steps:

  • Prepare dried fruit:
  • Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.
  • Prepare goose:
  • Preheat oven to 425°F.
  • Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
  • Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.
  • Roast goose:
  • Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
  • Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
  • Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.
  • Make pan sauce while goose stands:
  • Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
  • Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.

PERFECT SPICED ROAST GOOSE



Perfect Spiced Roast Goose image

You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags.

Provided by Kittencalrecipezazz

Categories     Goose

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 17

4 cups water, divided
2/3 cup soy sauce
1 stalk celery, chopped
1/4 cup dried onion flakes or 1 small onion, chopped
1 tablespoon sugar
1 (10 -12 lb) goose
1 tablespoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 tablespoons vegetable oil
2 teaspoons cinnamon
1 teaspoon garlic powder
1 teaspoon anise seed
1/4 cup cider vinegar
1 tablespoon soy sauce
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
  • Cool mixture to room temperature.
  • Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
  • Refrigerate for 4 hours turning several times.
  • After 4 hours of refrigeration time discard marinade.
  • Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
  • Rub the outside of the goose with vegetable oil.
  • Place goose on a shallow roasting pan.
  • Set oven to 325 degrees.
  • In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
  • Bake UNCOVERED for 30 minutes.
  • Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
  • Remove the goose from oven and baste the goose generously with honey mixture.
  • Sprinkle lightly with salt.
  • Return to oven and bake UNCOVERED for another 30 minutes.
  • Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
  • Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
  • For the gravy; strain pan juices, then skim and discard any fat.
  • In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
  • Serve the gravy with the goose.
  • Delicious!

Nutrition Facts : Calories 1088, Fat 73.4, SaturatedFat 22.1, Cholesterol 285.1, Sodium 3348.8, Carbohydrate 20.1, Fiber 1.2, Sugar 15.4, Protein 83

ROASTED GOOSE WITH BLACKBERRY GINGERED SAUCE



Roasted Goose with Blackberry Gingered Sauce image

Provided by Danny Boome

Categories     main-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 13

1 (10-pound) goose, cleaned and trimmed with innards removed
Sea salt
1 orange, quartered
1 lemon, quartered
1 apple, cored and quartered
2 tablespoons goose fat
1/2 cup scallions
2 tablespoons grated ginger
2 cups blackberries
1 tablespoon sugar
1 tablespoon soy sauce
2 cups Zinfandel
2 cups chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • Wash the goose thoroughly inside and out. Dry well with paper towels. Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt. Stuff the bird with the cut fruit. Tuck the wings under so they are not exposed. Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack. Place the pan in the oven for 45 minutes. Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn. After 45 minutes, take the goose out of the oven. Turn it breast side up and prick the skin again. Carefully remove the excess fat by tilting the pan and using a baster. Add another 1/2-inch of water to the pan. Continue to roast for another 2 hours.
  • The goose is cooked when its juices run clear when the thigh is pierced with a skewer. If they are at all bloody, roast for a further 15 minutes and check again. To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh. It should read 170 degrees F on an instant-read thermometer. Remove from the oven and let it rest for 15 minutes.
  • Pour out excess fat leaving about 2 tablespoons. Add the scallions, ginger, blackberries, sugar and soy sauce. Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released. Add Zinfandel and reduce by half then add the chicken stock and reduce by half again. Pass sauce through a sieve and discard the pulp. Serve with the goose.

SPICED ROAST GOOSE



Spiced Roast Goose image

As pretty as a picture with its caramelized seasoning rub, this festive goose is guaranteed to be a holiday showstopper! Best of all, it tastes as delicious as it looks and fills the house with an incredible aroma as it cooks.

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 14

4 cups water, divided
2/3 cup plus 1 tablespoon soy sauce, divided
1/4 cup chopped celery
1/4 cup dried minced onion
1 tablespoon sugar
1 domestic goose (10 to 12 pounds)
Salt and pepper to taste
2 teaspoons ground cinnamon
1 teaspoon garlic powder
1 teaspoon aniseed
1/4 cup cider vinegar
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender. Remove from the heat; allow to cool. , Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times. , Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes., Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half. , Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving., For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose.

Nutrition Facts : Calories 887 calories, Fat 59g fat (19g saturated fat), Cholesterol 245mg cholesterol, Sodium 1449mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 71g protein.

SPICY ROAST GOOSE WITH APPLE STUFFING



Spicy Roast Goose with Apple Stuffing image

We always have goose for Christmas, and this recipe makes an already special dish magnificent.

Provided by Caroline65

Categories     World Cuisine Recipes     European     French

Time 3h45m

Yield 12

Number Of Ingredients 7

1 (12 pound) goose, thawed if purchased frozen
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
salt and black pepper to taste
8 apples, peeled, cored and sliced
½ cup Calvados (apple brandy)
2 teaspoons ground cinnamon

Steps:

  • Wash the goose thoroughly and pat dry with paper towels. Let the goose sit at room temperature for about 30 minutes. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub.
  • Remove any lumps of visible fat from the cavity of the goose, and render the goose fat in a skillet over medium heat until the fat is liquid and the remaining bits are crisp and brown, about 15 minutes. Reserve 3 tablespoons of goose fat and save the rest for another use, or discard.
  • Working in batches if necessary, fry the sliced apples in the reserved goose fat in a large skillet over medium heat until the apple slices are browned, about 10 minutes per batch. Remove the browned apple slices to a large mixing bowl, let cool slightly, and sprinkle with the Calvados and 2 teaspoons of cinnamon. Mix lightly to combine.
  • With the point of a sharp knife, prick the entire skin of the goose, being careful not to cut into the meat. Rub the exterior of the goose well with the spice rub, massaging the spices into the skin.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Spoon the apple stuffing lightly into the cavity of the goose, and lay it on a large sheet of aluminum foil big enough to wrap over the entire goose. Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Place the bird breast side up, on a rack set into a large baking pan, and roast the goose in the preheated oven until no longer pink at the bone and the juices run clear, about an hour and a half. Peel the foil back from the breast meat and roast for another 45 minutes until the skin browns, basting once or twice to prevent burning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Remove the goose from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before serving.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 13.8 g, Cholesterol 141.7 mg, Fat 34.3 g, Fiber 2.5 g, Protein 39.4 g, SaturatedFat 10.7 g, Sodium 110 mg, Sugar 10.2 g

ROASTED GOOSE WITH PORT WINE CHERRY SAUCE



Roasted Goose with Port Wine Cherry Sauce image

Juicy and crispy, this goose is roasted to perfection and drizzled with a warm, rich, fruity sauce. Perfect for a special occasion!

Provided by Krystal

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 3h30m

Yield 6

Number Of Ingredients 13

1 (10 pound) whole goose
sea salt to taste
½ orange
½ lemon
½ Granny Smith apple
2 tablespoons goose fat
1 cup cherries, pitted and halved
1 cup port wine
1 ½ teaspoons grated fresh ginger root
¼ cup thinly sliced green onion
1 tablespoon white sugar
1 ½ teaspoons soy sauce
½ cup chicken stock

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.

Nutrition Facts : Calories 887.3 calories, Carbohydrate 10.1 g, Cholesterol 237.3 mg, Fat 60.7 g, Fiber 1.3 g, Protein 65.1 g, SaturatedFat 18.8 g, Sodium 367.4 mg, Sugar 7.2 g

ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING



Roast Goose With Wild Rice-Chestnut Stuffing image

This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"

Provided by Outta Here

Categories     Goose

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup wild rice, raw
10 lbs goose
salt and pepper
4 tablespoons orange zest, grated
6 slices bacon, chopped
1 onion, chopped
1 cup celery, sliced (with leaves)
1/2 cup Italian parsley, chopped
1 (17 ounce) can whole chestnuts, drained and coarsely chopped
3 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
1 teaspoon dried thyme
1 teaspoon dried marjoram

Steps:

  • Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
  • Preheat oven to 350ºF.
  • Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
  • Prick skin and fat with a skewer in several places, being careful not to pierce meat.
  • Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
  • Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
  • Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
  • Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
  • Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
  • Remove to cutting board and let rest 15 minutes.
  • Remove stuffing to a bowl and carve goose.

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From therecipes.info


GOOSE STUFFED WITH DRIED FRUIT RECIPE - COOKITSIMPLY.COM
2021-11-03 Roast for 3 1/2 hours, breast side down basting frequently with pan juices. After first hour, turn goose over and prick legs to allow fat to run out. During next 2 1/2 hours, brush goose frequently with cold salted water.
From cookitsimply.com


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