Christmas Goose With Orange Glaze Recipes

Steps:

• Sprinkle goose and inside cavity with salt. Prick skin well with a fork. Place the oranges, onion and garlic in cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. Cover loosely with foil if goose browns too quickly. If necessary, drain fat from pan as it accumulates., In a small saucepan, combine the marmalade, mustard, soy sauce, brown sugar and pepper. Cook and stir over medium heat until heated through. During the last 15 minutes of cooking, baste some of the glaze over goose., Place goose on a serving platter; cover and let stand for 15 minutes before carving. Just before serving, brush with remaining glaze.

Steps:

• Add the wine, fresh ginger, olive oil, pepper, 4 cloves garlic and sliced onions to a large bowl and toss well. Add goose, cover and leave in fridge, turning goose once a day, for 2 days.
• Remove goose from marinade. Leave at room temperature for 2 hours.
• Prepare a roasting pan with a rack. Add ground ginger, 3 bay leaves and 2 cups water.
• Pat dry, and rub goose with salt and pepper.
• Heat roasting pan on low heat until water is simmering. Place goose on rack. Cover pan tightly with foil. Steam goose on low for 45 minutes.
• Preheat the oven to 375 degrees F.
• Uncover roasting pan and remove and reserve fat in the pan. Clean pan and place goose on the rack.
• Bake goose until legs can be detached by hand, about 1 hour 30 minutes. Remove breasts and legs. Increase the oven to 400 degrees F.
• Chop carcass. Add to simmering chicken stock in a large stockpot with peppercorns, whole onions, 6 cloves garlic and remaining 3 bay leaves. Cook for 3 hours. Skim regularly. Strain and reduce to 2 cups.
• Add the potatoes, rutabaga and turnips to a large pot of simmering salted water. Cook until tender.
• Add the goose fat to a roasting pan, then add the vegetables, shallots and remaining 8 cloves garlic and roast, turning occasionally, until golden brown. Remove vegetables from fat and keep hot.
• Reheat the goose and keep warm with vegetables.
• Make blood orange sauce: Zest 2 blood oranges. Cut away the remaining white pith, then cut the segments free from the membranes. Juice the remaining blood orange.
• Add cassis syrup and 1/2 cup blood orange juice to a saucepan. Cook until syrupy and lightly golden, then add limoncello. Add the goose stock and butter. Add blood orange sections at last minute.
• Carve goose, place on a platter and garnish with vegetables and blood orange sauce.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
• In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
• Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

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.