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A fine fat goose

Posted by Jeanne on December 24, 2009

I have been a terrible slacker on the blogging front this week.  It has been insanely busy at work and Kira was in the puppy hospital until last Friday afternoon.  But she was released, and now she’s at home with us.  Which calls for a whole lot of baking cookies and for roasting a whole goose, apparently.

Cookies later. First:  goose.  A few weeks ago our friend Gail decided she wanted to do a Dickens dinner for Christmas – roast goose and all kinds of sides.  I decided to make the goose because I like to make things I’ve never made before for large dinner parties.

I based our goose on this recipe.

Ingredients

1 (14 to 16-pound) goose – ours was actually 13 lbs.

1/4 cup sea salt

1 lemon, quartered

1 apple, quartered

1 orange, quartered

Basting syrup, recipe follows

Stuffing, recipe follows

Cumberland Sauce, recipe follows

Directions

Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.  (We did ours in a cooler which we then placed outside on the deck in the snow.  Yay December in Nebraska!)

Preheat oven to 450 degrees F.

Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Place the quartered lemon, apple, and orange inside the cavity of the goose.

I used a couple additional cut up oranges to balance the duck in the Pyrex baking dish so it wouldn’t move around.

Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F.  Cook until the internal temperature reads 165F, about 15 to 20 minutes per pound.  Baste the goose every half hour with the basting syrup.

During the cooking process, we had to pull the goose and pour off the fat twice – we got about 3 cups of fat the first time and probably 4 to 6 the second.  If you had a real roasting pan with some depth to it you could probably skip this step – we didn’t want the goose to be soaking in the fat.

Carve goose and serve with stuffing and Cumberland sauce.

Basting Syrup:

1/3 cup corn syrup

1/3 cup cane syrup (I used Lyle’s Golden Syrup – seriously, this stuff is so.  delicious.  I would like to bathe in it.)

1/3 cup melted butter

1/4 cup light brown sugar

2 tablespoons brandy

Mix all ingredients together in a small bowl.

Stuffing:

1.5 loaves (16 oz. each) of Italian bread

3 stalks chopped celery

1 medium apple, diced

1 medium onion, diced

Salt & pepper

3 cups chicken stock

1/4 cup heavy cream

2 to 3 TB butter

Preheat oven to 350 degrees F.

Melt 1 TB butter over medium heat in a skillet.  Add celery, apple, onion, and salt & pepper and sweat until softened but not browned, stirring often – about 10 to 15 minutes.

In a large bown, toss bread, sauteed veg, and salt and pepper.  Pour in the chicken stock and cream and mix until evenly moistened.

Transfer to a baking dish and dot with 1 to 2 TB butter.  Bake until the top is browned and crisp, about 1 hour.

Cumberland Sauce:

1 1/2 cups beef stock (I used beef Better Than Bouillon and 1.5 c water)

3/4 cup port wine

3/4 cup red wine vinegar (all we had was sherry vinegar, so I used about 1/2 cup of that)

3 shallots, peeled and chopped

1 tablespoon crushed black peppercorns

3 oranges, juiced

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 serve over roast goose.

Didn’t the goose turn out to be pretty?

We’re going to use the leftover fat to roast potatoes which will turn into goose hash tomorrow morning.  Since we are in the middle of a blizzard here in Omaha…

Merry Christmas, intertubes!

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One Response to “A fine fat goose”

  1. I would of loved to have this goose for a holiday dinner, it looks fabulous! Merry Christmas!

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