Braised Goose With Pears Or Apples Recipes

Steps:

• Turn heat to medium-high under a casserole or deep skillet, at least 12 inches across. A minute later, add goose pieces, skin side down. Cook, adjusting heat so the skin doesn't scorch and rotating pieces until skin side is browned and rendered of fat, 10 to 15 minutes. Turn, then sprinkle skin side with salt and pepper, and brown 2 or 3 minutes on the meat side. Remove goose, and pour off all but 1 tablespoon fat.
• Add bacon to the skillet, if desired, and cook until brown and crisp, about 10 minutes. Add onions, bay leaves and thyme, and cook, stirring occasionally, and seasoning with salt and pepper, until onions are soft, about 10 minutes. Add dried fruit, and cook a minute or 2 more, stirring occasionally. Add wine, and raise heat to high. Cook until wine is reduced by half, about 5 minutes.
• Return goose to skillet, and turn heat to very low. Cover, and cook (the mixture should be barely bubbling) for at least 2 hours, turning once or twice, until goose is very tender. Add vinegar, sliced fruit and a good grinding of black pepper, and cook, stirring occasionally, until fruit is tender, 10 to 15 minutes. Taste, and adjust seasonings Serve with crusty bread or over lightly buttered noodles.

Steps:

• Preheat the oven to 300°F. Cut the goose into about 8 pieces, discarding the neck. (If you can get your butcher to do this for you, so much the better; the bones are tough and the joints not readily apparent. But you can hack right through with a heavy knife or cleaver.) Put the butter and oil in a large flameproof casserole that can later be covered and turn the heat to medium-high; wait a minute or so, until the butter melts into the oil. Add the goose, skin side down, season it with salt and pepper, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the goose to a plate.
• Add the celery, onion, carrot, and thyme to the pan. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, stirring and scraping the bottom of the pan, until the wine bubbles and is slightly reduced. Return the goose to the pot, cover, and put in the oven. Cook, checking every now and then just to make sure the mixture is not drying out (it will not), for at least 2 hours, or until the meat is very tender and almost falling from the bone. (The dish may be prepared to this point and set aside for a few hours or refrigerated for up to a day, then reheated before proceeding.)
• Mix together the coffee and the cornstarch and stir into the sauce, cooking until it thickens slightly. Taste and adjust the seasoning, garnish, and serve.

Steps:

• Remove all the fat from inside the bird and use a skewer to prick the goose skin all over, especially under the wings. If you have time to spare (although this isn't essential), sit the goose in a sink, then slowly and carefully pour over 3 kettles of boiling water. Dry with kitchen paper, then leave for 1 hr or so to dry completely. This will help the skin to crisp.
• Heat oven to 200C/180C fan/gas 6. Season the goose cavity with salt and pepper and stuff with the oranges, bay leaves and the thyme. Rub the breast and legs with 2 tbsp oil and season generously with salt. Lay the carrots in the middle of a very large roasting tin. Sit the bird the right way up on top of the carrots. In a bowl, toss the parsnips and turnips with the rest of the oil and bay leaves, then scatter around the goose. Cover the tin with a large piece of foil, scrunching it up at the sides so it's a tight fit. Place the goose in the oven for 1½ hrs.
• Take the goose out of the oven. Remove the foil and carefully use a baster to suck out most of the fat from the tin into a bowl. Lightly baste the goose and turn the parsnips. Re-cover with foil and roast for another 1½ hrs. Suck the fat from the pan again and baste, then increase the heat to 220C/200C fan/gas 7. Return to the oven without any foil to brown for a final 30-40 mins until golden brown. Remove the goose from the oven and transfer to a large board or platter to rest in a warm-ish place for 30 mins. Scoop the vegetables out into another roasting tin and keep warm in a low oven. Keep the goose tin to finish making the gravy in.
• To make the gravy, remove the oranges from the goose using tongs. Pour off all the fat from the roasting tin into a bowl (it's great used for roasting potatoes). Scatter the sugar into the tin and stir to scrape off any tasty brown bits. Splash in the vinegar, simmer down until practically dry, then stir in the jelly to dissolve, bubble and cook down. Finally, add the stock and squeeze in the juice from the oranges. Bring everything to the boil, then strain into a jug or small saucepan to reheat later.
• Peel and halve the pears. Use a teaspoon to scoop out the cores, then cut the pears into quarters. In a bowl, toss the pears in the icing sugar until completely coated. Heat a large frying pan over a high flame and add the pears to the pan. Cook for 1 min or so, tossing constantly, until the pears are really well caramelised and slightly burnt around the edges.
• Serve the goose on a platter surrounded by watercress and pear wedges. Serve the slow-roasted vegetables in a separate bowl and the gravy in a gravy boat.

Steps:

• Soak the pitted prunes overnight.
• Clean out all excess fat from the goose (keep the fat to render for later use).
• Rub the goose inside and out with the lemon salt& pepper.
• Stuff the bird with the prunes& apples and truss the bird.
• Prick the goose all over to help the fat escape while roasting.
• Place the goose on a roasting rack on it's side in a 375F oven.
• After 30 minutes pour off the fat.
• Pour in the boiling stock& continue cooking.
• Baste the goose from time to time.
• After 1 1/2 hours turn the goose on it's other side.
• Roast for another 1 1/2 hours.
• 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat.
• During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water.
• Use the pan juices (fat removed to make your gravy).

Steps:

• Heat oil in a skillet over medium heat. Cook apple and onion in the hot oil until soft, 10 to 15 minutes. Remove from heat and place into a mixing bowl. Let cool completely, 10 to 15 minutes.
• Combine cooled apple mixture, goose, bread crumbs, egg whites, parsley, poultry seasoning, salt, sage, black pepper, and red pepper flakes in the mixing bowl, stirring until evenly combined.
• Form sausage mixture into patties.
• Heat a large skillet over medium-high heat. Cook sausage patties in the hot skillet until browned and no longer pink, 5 to 7 minutes.