Roast Goose With Port Gravy
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Roast Goose With Port Gravy
  Roast    Goose    Gravy  
Last updated 6/12/2012 12:59:13 AM. Recipe ID 22143. Report a problem with this recipe.
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      Title: Roast goose with port gravy
 Categories: Live
      Yield: 4 Servings
 
     12 lb Goose (with neck and
           Giblets; reserve liver for
           Another use) *
      3    Onions
      2    Celery ribs
           About 3 bread slices (any
           Type)
      2    Carrots
      1 c  Boiling water
      1 c  Dry white wine
    1/4 c  Tawny Port
    1/3 c  All purpose flour
      3 c  Chicken broth
           Garnish:
           Fresh flat leafed parsley
           Sprigs
 
  *Available by special order from some butchers and by mail order from
  D'Artagnan, 800-327-8246
  
  Preheat oven to 425 degrees. Discard loose fat from goose. With a
  cleaver or heavy knife cut goose neck 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 flameproof roasting pan (at
  least 2 inches, not non stick) and scatter onion and carrot pieces,
  neck pieces, and giblets in pan. Roast goose in middle of oven 30
  minutes. Reduce temperature to 325 degrees and carefully pour boiling
  water over goose (juices may splatter). Roast goose, skimming off fat
  (save fat for another use) 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 degrees
  and juices run clear. 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 to 3-quart heavy saucepan whisk together 1/4 cup reserved
  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.
  
  Yield: 8 servings
  




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Recipe ID 22143 (Apr 03, 2005)

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