ROASTED CHRISTMAS GOOSE
Provided by Food Network
Categories main-dish
Time 16h35m
Yield 6 to 8 servings
Number Of Ingredients 32
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 GOOSE WITH CHESTNUT-SWEET POTATO STUFFING AND GINGERED PLUM SAUCE
Steps:
- Pre-heat the oven to 550 degrees with a roasting pan large enough to hold the bird. Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the bird and season with black pepper. Place goose in the hot roasting pan in the oven. Let brown on top, about 20 to 30 minutes. Meanwhile, in a hot saute pan coated lightly with canola oil, add the sesame oil and saute the garlic cloves, ginger and onions until lightly brown then add the carrots and celery, about 5 minutes. Season with salt and pepper. In a large bowl, gently mix with the sweet potatoes, chestnuts and green scallions and check for seasoning. Pull the browned bird out of the oven and stuff with stuffing. Reduce oven to 325 degrees and cover with foil to prevent burning. Cook an additional 11/2 to 2 hours (depending on size of bird) or until juices run clear after puncturing between leg and breast. Let bird rest 10 minutes before slicing. Drain off fat in the roasting pan but leave at least 2 tablespoons of fat. Place roasting pan on a high burner and sautee white scallions, ginger and plums. Deglaze with both wines. Reduce by 80 percent then add stock. Reduce stock by 20 percent then add soy. Check for seasoning.
- PLATING: Take out the stuffing and mound it on a large oval platter. Slice bird and present on top of stuffing. Ladle sauce around the slices.
- BEVERAGE Chateau Pichon Lalande
ROAST GOOSE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
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.
POTATOES ROASTED IN GOOSE FAT
Click here for [Roast Goose with Port Gravy](/recipes/recipe_views/views/14707) recipe.
Yield Serves 4 as a side dish or 6 as an hors d'oeuvre
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Have ready a bowl of cold water. Peel potatoes and witha 3/4-inch melon-ball cutter cut out potato balls, dropping into water as cut. Drain potatoes in a colander and transfer them to several layers of paper towels, patting very dry.
- In a 12-inch ovenproof heavy skillet (preferably cast-iron) heat goose fat over moderate heat until hot but not smoking. Add potatoes, stirring to coat with fat, and roast in middle of oven, turning potatoes every 15 minutes, until crisp and golden, about 45 minutes.
- While potatoes are roasting, in a very small saucepan cook garlic in butter over low heat, stirring occasionally, until softened, about 3 minutes.
- With a slotted spoon transfer potatoes to a large bowl and stir in garlic butter, parsley, and salt to taste.
ROAST GOOSE WITH BROWNED POTATOES
A holiday favorite! Make an elegant statement with roast goose and potatoes browned to perfection.
Provided by Allrecipes Member
Time 4h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Remove excess fat from goose. Rub cavity of goose lightly with salt. Fasten neck skin of goose to back with skewer. Fold wings across back with tips touching. Tie drumsticks to tail. Prick skin all over with fork. Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thigh muscle and does not touch bone.
- Roast uncovered 3 to 3 1/2 hours, removing excess fat from pan occasionally, until thermometer reads 180 degrees F or drumstick moves easily and juice is no longer pink. If necessary, place a tent of aluminum foil loosely over goose to prevent excessive browning.
- One hour and 15 minutes before goose is done, place potatoes in roasting pan around goose. Brush potatoes with goose fat; sprinkle with salt, pepper and paprika. When done, place goose and potatoes on heated platter. Cover and let stand 15 minutes for easier carving. Garnish with kumquats and parsley if desired.
Nutrition Facts : Calories 818.7 calories, Carbohydrate 24.1 g, Cholesterol 212.6 mg, Fat 51.3 g, Fiber 3 g, Protein 61.6 g, SaturatedFat 16.1 g, Sodium 171.8 mg, Sugar 1.1 g
GORDON'S CHRISTMAS ROAST GOOSE
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses - a golden goose. Keep the fat to use through the winter months
Provided by Gordon Ramsay
Categories Dinner
Time 4h5m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 800 calories, Fat 55 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 72 grams protein, Sodium 1.7 milligram of sodium
BROWNED POTATOES WITH ROAST
Make and share this Browned Potatoes With Roast recipe from Food.com.
Provided by Chris Reynolds
Categories Low Protein
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Parboil potatoes in salted water until slightly soft, about 7-10 minutes. Don't let them get too soft.
- Spray with Pam, or mix with a little oil.
- Place around the beef or pork roast about one hour before serving dinner.
- After 30 minutes, turn the potatoes once, if you want them browned on both sides (optional).
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 594.1, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
GOOSE FAT ROASTED POTATOES
Inspired by the Parisian style goose fat potatoes. Crispy on the outside and soft on the inside. My favorite way to serve potatoes.
Provided by DoctorDave
Categories Potato
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes and cut each into eight pieces.
- Boil salted water and place potatoes in boiling water for 7 minutes.
- Drain water carefully into the sink and in the same pot with a cover on shake the potato pieces up until all the edges are rough looking.
- Add salt and pepper and dried herbes de Provence to the potato pieces. Mince the garlic and parsley and coat the potato pieces.
- Preheat the oven to 425. Heat an oven safe roasting pan or skillet uncovered. You can start on the stove if you have a pan that can handle both oven and stove.
- Add a generous amount of rendered goose fat to the heated pan (about half inch deep when melted should be good).
- Carefully add coated potatoes to the hot oil making sure each piece is turned and coated in goose fat.
- Roast in oven at 425 F for one hour turning the potato pieces every 15 minutes to ensure browning on all sides.
- Remove potato from pan and serve.
Nutrition Facts : Calories 125, Fat 0.2, Sodium 6.2, Carbohydrate 28.9, Fiber 2.5, Sugar 1.2, Protein 2.8
ROAST GOOSE WITH BROWNED POTATOES
A holiday favorite! Make an elegant statement with roast goose and potatoes browned to perfection.
Provided by Allrecipes Member
Time 4h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Remove excess fat from goose. Rub cavity of goose lightly with salt. Fasten neck skin of goose to back with skewer. Fold wings across back with tips touching. Tie drumsticks to tail. Prick skin all over with fork. Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thigh muscle and does not touch bone.
- Roast uncovered 3 to 3 1/2 hours, removing excess fat from pan occasionally, until thermometer reads 180 degrees F or drumstick moves easily and juice is no longer pink. If necessary, place a tent of aluminum foil loosely over goose to prevent excessive browning.
- One hour and 15 minutes before goose is done, place potatoes in roasting pan around goose. Brush potatoes with goose fat; sprinkle with salt, pepper and paprika. When done, place goose and potatoes on heated platter. Cover and let stand 15 minutes for easier carving. Garnish with kumquats and parsley if desired.
Nutrition Facts : Calories 818.7 calories, Carbohydrate 24.1 g, Cholesterol 212.6 mg, Fat 51.3 g, Fiber 3 g, Protein 61.6 g, SaturatedFat 16.1 g, Sodium 171.8 mg, Sugar 1.1 g
IRISH GOOSE WITH POTATO STUFFING
Make and share this Irish Goose With Potato Stuffing recipe from Food.com.
Provided by Olha7397
Categories Goose
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing.
- Place potatoes in medium saucepan. Cover with cold water; add 1/2 teaspoon salt. Bring to boil over moderate heat. Cover; cook on low 20 to 30 minutes or until tender. Drain. Place tea towel over pan; steam gently a few minutes.
- Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve.
- Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork.
- Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture.
- Put potatoes through ricer or mash with potato masher.
- Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool.
- Stuff goose with potato mixture; truss bird. Place in open roasting pan, breast side up, on rack or trivet. Prick goose well on legs and wing joints to release fat. Roast in preheated 325°F oven 2 to 2 1/2 hours or until leg joint moves easily. Allow to stand 15 to 20 minutes before carving.
- Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings.
- Irish Cooking.
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ROAST GOOSE WITH POTATOES, ONIONS, AND APPLES - SUNSET …
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3/5 (14)Total Time 3 hrs 45 minsServings 8-10Calories 717 per serving
- The day before cooking, remove neck and giblets from cavity of goose (use for stock if you like), as well as any lumps of fat. Rinse goose inside and out and pat dry with paper towels. Cut lower two joints from wings, leaving one joint (use lower joints for stock). Transfer to a rack set in a rimmed baking sheet. Prick goose skin all over with a small metal skewer or paring knife, angling skewer or knife sideways so you only prick skin, not meat. Season generously inside and out with salt and pepper. Chill overnight, uncovered.
- Remove goose from refrigerator about 1 hour before roasting. Meanwhile, prep vegetables: Bring a large pot of water to a boil. Add onions and boil 1 minute. Lift out with a slotted spoon to a baking sheet to cool. To boiling water, add potatoes (keep whole so they're not waterlogged), 3 bay leaves, and about 1 tbsp. salt. When water returns to a boil, reduce heat and simmer potatoes until just tender, 15 to 20 minutes. Transfer to baking sheet with onions to cool.
- Preheat oven to 450°, with one rack in lower third of oven and another in upper third. Pat goose dry and peel 2 or 3 onions. Stuff the onions, a few thyme branches, 2 bay leaves, and 2 apple quarters into goose cavity. Tie kitchen twine around body to hold wings close to body and tie ends of legs together. Set a V-shaped rack in a large (12- by 16-in.) roasting pan. Set goose in rack, breast up.
- Roast goose 30 minutes. Carefully remove roasting pan from oven, lift goose in rack to a rimmed baking sheet, and pour accumulated fat from pan into a heatproof bowl. Reduce oven to 350° and return goose to roasting pan. Roast another 30 minutes, then pour off fat as before. Baste top of goose with 1 to 2 tbsp. fat. Continue roasting, checking temperature with an instant-read thermometer inserted in thigh joint every 30 minutes, until thermometer registers 170° to 175°, about 30 minutes more, pouring off fat if more than about 1 in. accumulates.
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