Chef Johns Roast Christmas Goose Food

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CHEF JOHN'S ROAST CHRISTMAS GOOSE



Chef John's Roast Christmas Goose image

I used half the wings to make a basic reduction sauce and the subtle smokiness worked wonderfully with the red wine, balsamic vinegar, and blackberry notes. The sauce is certainly optional, as this could be served plain with just some cranberry sauce on the side. I hope you're able to give this very easy-to-prepare, gorgeous roast goose a try.

Provided by Chef John

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 3h40m

Yield 8

Number Of Ingredients 10

1 whole smoked goose
3 cups water
½ cup red wine
1 whole star anise
¼ cup aged balsamic vinegar
¼ cup blackberry jam
½ teaspoon ground black pepper
salt to taste
2 tablespoons cold butter, cut into 1/2-inch cubes
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting pan.
  • Combine wing sections, water, wine, and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.
  • Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees F (66 degrees C).
  • Stir balsamic vinegar, blackberry jam, and black pepper into red wine mixture; bring to simmer over medium heat. Simmer until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.
  • Brush melted goose fat from bottom of pan onto the goose breast. Drizzle with sauce and serve.

Nutrition Facts : Calories 1107.5 calories, Carbohydrate 8.6 g, Cholesterol 317.1 mg, Fat 77.5 g, Fiber 0.1 g, Protein 85.7 g, SaturatedFat 25.2 g, Sodium 263.8 mg, Sugar 7.6 g

ROASTED CHRISTMAS GOOSE



Roasted Christmas Goose image

Provided by Food Network

Categories     main-dish

Time 16h35m

Yield 6 to 8 servings

Number Of Ingredients 32

One 14- to 16-pound goose
1/4 cup sea salt
1 lemon, halved
1 apple, cut into chunks
1 potato, cut into chunks
1 orange, sliced
1 cup chopped celery
Basting Syrup, recipe follows
Stuffing, recipe follows
Cumberland Sauce, recipe follows
1/3 cup corn syrup
1/3 cup cane syrup
1/3 cup melted butter
1/4 cup light brown sugar
2 tablespoons brandy
3 cups whole chestnuts, roasted and peeled
One 14-ounce bag stuffing mix
1 cup raisins
1/2 cup chopped celery
1/4 cup diced apple
1/4 cup diced onion
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups chicken stock
3/4 cup melted butter
1/4 cup heavy cream
1 1/2 cups beef stock
3/4 cup port wine
3/4 cup red wine vinegar
3 shallots, peeled and chopped
1 tablespoon crushed black peppercorns
3 oranges, juiced

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.

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