ROAST PORT GLAZED GOOSE WITH TAWNY PORT GRAVY
Provided by Emeril Lagasse
Categories main-dish
Time 3h40m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Preheat oven to 400 degrees F.
- Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
- Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
- Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.
- In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
- Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
- Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve.
- Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.
- Preheat oven to 400 degrees F.
- Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.
- Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs.
GOOSE - ROAST PORT GLAZED GOOSE WITH TAWNY PORT GRAVY
This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon.
Provided by Alan Leonetti
Categories Goose
Time 4h25m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees.
- Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl.
- Remove the neck& giblets& set aside.
- Remove any excess fat around the opening of the cavity of the goose.
- Prick other fatty areas with a fork at intervals.
- Do not prick the breast.
- Stuff the cavity of the goose with vegetable mixture.
- Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
- Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.
- Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil.
- Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
- Strain through a fine mesh strainer& allow to cool.
- Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set.
- Remove from the oven& allow to rest for 20 minutes before carving.
- Serve with the Port Gravy.
- FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
- Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
- Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
- Add the flour& stir to combine.
- Cook, stirring, for 5 minutes.
- Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
- Add the water& bring to a boil.
- Reduce heat to medium& simmer for about 1 hour.
- Remove from the heat& strain into a clean container& keep warm until ready to serve.
- This yields about 2 cups of gravy.
ROAST GOOSE WITH APPLE-RAISIN STUFFING
A tempting Thanksgiving goose is a family tradition I've kept up. Paired with moist, lightly sweet apple-raisin stuffing, it's a special main dish that makes us count our blessings. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. , In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. , Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.
Nutrition Facts :
HONEY-GLAZED SPICED ROAST GOOSE & CONFIT POTATOES
Cook goose glazed in honey and spices for an alternative to turkey this Christmas. Serve with herby confit potatoes
Provided by Tommy Banks
Categories Dinner, Lunch, Main course
Time 4h
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. For the glaze, mix the honey with the spices and lots of cracked pepper, then set aside. Remove all the fat from inside the bird and, using the point of a small knife or skewer, prick the skin all over, paying particular attention to the areas under the wings and around the legs. Sit the goose in an empty sink and slowly pour over a kettleful of boiling water. Repeat the process a few more times (the more the better) until the skin is tight and glossy. Leave the goose to cool, then pat dry with kitchen paper.
- Season the inside of the goose and stuff with the onions, halved garlic bulb, rosemary and orange. Rub the goose all over with the oil and season generously with salt. Sit the goose on a wire rack in a large roasting tin and tightly cover with a large piece of foil. Cook in the oven for 1 hr 30 mins.
- Remove from the oven, discard the foil and use oven gloves to lift the rack (and the goose) out of the roasting tin. Pour all the fat from the tin into a bowl and set aside. Scatter the potato slices in the roasting tin, season with salt and mix with a small drizzle of the fat. Sit the goose back in the tin - on top of the potatoes - and cover with foil, then roast for 1 hr. Remove the foil, then brush the goose all over with the honey glaze and return to the oven for 15 mins. Transfer the goose to a large board or platter to rest, uncovered, in a warmish place for 30 mins.
- Carefully pour away most of the fat from the potatoes. If your roasting tin is flameproof, finish browning the potatoes on top of the stove; if not, place the potatoes back in the oven until crisp and golden brown. Stir the parsley and the chopped garlic through the potatoes just before serving. Carve the goose at the table and serve with the potatoes.
Nutrition Facts : Calories 818 calories, Fat 49 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 54 grams protein, Sodium 0.5 milligram of sodium
ROAST GOOSE WITH ORANGES AND MADEIRA
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Categories Poultry Roast Christmas Orange Goose Fortified Wine Winter Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- To make the goose:
- Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
- Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
- Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
- Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
- Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
- To make the shallots:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
- Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.
ROAST GOOSE WITH MOLASSES GINGER GLAZE
Make and share this Roast Goose With Molasses Ginger Glaze recipe from Food.com.
Provided by Mercy
Categories Goose
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- For molasses glaze: In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic and coarsely ground black pepper; mix well and set aside.
- Preheat oven to 425°F.
- Remove giblets from goose to use another time or discard.
- Rinse goose in cold water, removing as much fat as possible from body cavity.
- Pat goose dry with paper towels and pierce skin all over with prongs of large fork.
- Season goose with salt, inside and out.
- Arrange breast side up on rack in large shallow roasting pan.
- Roast at 425°F for 15 minutes then reduce oven temperature to 350°F.
- Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180°F (make sure thermometer does not touch bone).
- Drain off all fat from pan.
- Brush some of molasses glaze completely over goose.
- Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.
- Remove goose from oven; cover with foil and let stand 15 minutes before carving.
Nutrition Facts : Calories 672.1, Fat 41.2, SaturatedFat 12.9, Cholesterol 171.1, Sodium 169, Carbohydrate 25.4, Sugar 18.7, Protein 47.3
ROAST GOOSE WITH CARAMELIZED APPLES
Steps:
- Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan.
- Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
- Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour.
- Serve goose with caramelized apples.
More about "roast goose with sweet glaze food"
JACQUES PéPIN ON HOW TO COOK A GOOSE - FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrs 20 minsServings 6
- Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly. Generously season the goose inside and out with salt and pepper.
- Set the goose on a rack in a heavy roasting pan, breast side up. Add the neck, gizzard, heart and 4 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes. Remove from the heat and let cool. Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. Bring the goose to room temperature before roasting.
- Preheat the oven to 350°. In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water. Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture. Carefully turn the goose breast side down. Roast for about 30 minutes longer, basting occasionally. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. Turn off the oven and let it cool to 160°. Transfer the goose to a heatproof platter, breast side up. Return the goose to the oven and let it rest for 20 minutes.
- Pour off the fat in the roasting pan. Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use. Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom. Pour the juices into a small saucepan. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute. Season the jus with salt and pepper and strain it into a gravy boat. Carve the goose and pass the jus at the table.
ROAST GOOSE RECIPE WITH SWEDE AND CITRUS - GREAT …
From greatbritishchefs.com
20 BEST GOOSE BREAST RECIPES TO TRY
From gloriousrecipes.com
ROAST GOOSE WITH HONEY GLAZE | RECIPE - WORLD FOOD …
From worldfoodwine.com
SWEET ROAST GOOSE (EASY INSTRUCTIONS ON HOW TO COOK …
From savoryexperiments.com
ROAST GOOSE WITH SWEET GLAZE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 10Total Time 3 hrsCategory DinnerCalories 728 per serving
ROASTED GOOSE LEGS WITH SOUR CHERRY GLAZE AND GRAVY
From foodandwine.com
Cuisine GermanAuthor Melanie HanscheServings 6Total Time 3 hrs 5 mins
SLOW ROAST GOOSE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category MainTotal Time 13 hrs
HOW TO ROAST A CHRISTMAS CANADA GOOSE | FIELD & STREAM
From fieldandstream.com
ROAST GOOSE WITH GINGER AND ORANGE STUFFING RECIPE - BBC FOOD
From bbc.co.uk
ROAST GOOSE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICED ROAST GOOSE | GAME RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
ROAST GOOSE WITH SWEET GLAZE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
ROAST GOOSE WITH SWEET GLAZE | RECIPE | RECIPES, SWEET GLAZE …
From pinterest.com
STICKY-SPICY GLAZED SWEET POTATOES RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love