Peppercorn And Thyme Roasted Goose Recipes

Steps:

• To prepare the glaze: Stir together the cracked peppercorns, thyme leaves, olive oil, and garlic in a small bowl and season with salt.
• To prepare the goose: Preheat the oven to 375°F. Season the outside and inner cavity of the goose with salt and pepper. Brush the glaze all over the outside of the goose, reserving any extra to use while roasting. Place the onions, carrots, and celery in a roasting pan and place the goose on top of the vegetables. Roast for 2 to 2 1/2 hours, basting occasionally with the remaining peppercorn mixture and any drippings, until golden brown and crispy and the juice from the cavity runs clear. Remove the goose from the oven and let rest for 15 minutes before carving.
• To prepare the sauce: Strain the pan drippings through a fine-mesh sieve. Skim off the grease, leaving the meat juices, and place in a small saucepan. Whisk the butter into the meat juices, add the chopped thyme, and season with salt and pepper.
• Carve the goose and serve with the pan sauce.

Steps:

• Take the goose out of the fridge 2 hrs before roasting. Heat oven to 150C/130C fan/gas 2. Chop 1 bay leaf and the leaves from 2 thyme sprigs together. Mix with the garlic, 1/2 tsp coarse sea salt and 2 pinches of white pepper, then rub into the flesh of the goose legs.
• Heat the goose fat in a large flameproof roasting tin on a medium heat. Add the wings, neck and excess carcass and cook for 5 mins until lightly golden. Do not colour the bones too much, or the resulting jus will taste bitter. Add the onion, carrot and celery, and continue to brown for 3 mins.
• Place the goose legs, skin-side up, in the roasting tin with the bones and vegetables. Cover the tin tightly with foil and roast for 1 hr.
• Rub the goose crown with the butter and season well with sea salt and freshly ground white pepper. Remove the tin from the oven and increase the temperature to 230C/210C fan/gas 8. Remove the foil from the tin and sit the goose crown on top of the legs and bones, which will help the heat to circulate the crown, cooking it more evenly. Roast for 30 mins until the crown is golden.
• Reduce oven to 150C/130C fan/gas 2. Add the remaining bay leaf, 3 thyme sprigs and 300ml hot water to the tin to lift the caramelised juices from the pan and the bones. (It will also keep the goose moist.) Continue to cook for 30-35 mins, basting every 10 mins with the juices, until a probe thermometer inserted into the breast reads 55C.
• Remove the crown from the oven and wrap tightly in foil. Rest for 30 mins to allow the meat to become tender. Continue to cook the goose legs during this time. Meanwhile, heat the Port and Madeira in a small pan and simmer to reduce by half. Remove the goose legs from the oven, then place on a tray, wrap in foil and leave to rest in a warm place.
• Pour off the excess fat from the roasting tin and reserve (see tip, below). Remove the bones and veg from the tin and place the tin on a medium heat. Bring to the boil and stir to lift the juices. Add the reduced alcohol. Taste and adjust the seasoning if required, then pour the resting juices which have collected under the goose into the jus. If the sauce is a little thin, mix the arrowroot with 1 tsp cold water, then add a little at a time to ensure that it does not become too thick. Sieve into a warmed gravy boat. Scatter herbs over a serving platter, loosely reassemble the goose on top and serve with the sauce.

Steps:

• For stuffing:
• Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.
• For goose:
• Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.
• Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.

Steps:

• In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
• Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
• Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
• In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
• Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.