Restaurant Rucs Roast Goose With Sauerkraut Recipes

Steps:

• Preheat oven to 450 degrees. Spread the caraway seed and salt liberally over the goose and inside the cavity. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
• Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt. Boil for 30 minutes and drain. In a separate pan saute the onion with the bacon. Add to the sauerkraut. Season with sugar and vinegar to taste. Cook for five more minutes.
• Arrange goose on a serving dish and keep warm. Pour the fat off the cooking juices in the roasting pan. Stir in the flour, cook for a minute, then add the stock. Bring to a boil, season and serve separately in a sauce boat. Place the dumpling around the goose. Serve the sauerkraut in a bowl.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying special attention to the cavity. Poke holes all over the goose using a paring knife. This allows some of the fat to escape while cooking. Place breast-side up onto a broiler pan or roasting rack, and cover loosely with aluminum foil.
• Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool.
• Combine the shredded potatoes, sauerkraut, applesauce, and brown sugar in a slow-cooker. Remove as much meat from the goose as you can, leaving meat in large pieces. Add them to the mixture in the slow cooker. Place the lid on the cooker and cook on HIGH for 3 to 4 hours.

Steps:

• Preheat the oven to 350°F. Prick the goose skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Season the goose with salt and pepper and place it, breast side down, on a rack in a roasting pan.
• Roast the goose for 20 minutes, prick the exposed skin again, then roast for another 20 minutes, or until it begins to brown. Then turn the goose breast side up, prick again, and baste with some of the accumulated pan juices (there will be plenty). Roast for another hour, pricking the skin and basting 2 or 3 times during that period.
• Take the roasting pan out of the oven and remove the goose. Lay the sauerkraut on the bottom of the roasting pan and return the goose to the pan. Raise the heat to 400°F and continue to roast until the meat is done, about another 30 minutes. At that point, all juices, including those from the interior, should run clear, and the leg bone should wiggle a little in its socket. When the bird is done, an instant-read thermometer inserted into the thigh will read about 180°F.
• Remove the goose from the pan and set the pan over low heat on the stovetop. Stir in the sugar and wine, scraping the browned bits from the pan, and simmer until the sauce has reduced slightly and the sauerkraut is moist but not swimming in liquid.
• Carve the goose and serve with the sauerkraut.

Steps:

• Rub roast with mustard; sprinkle with garlic powder and sage. Place sauerkraut and half of the apples in a 6-qt. slow cooker. Top with roast. Pour apple juice around roast; top with remaining apples. , Cover and cook on high for 4-5 hours or until meat is tender.

Steps:

• Preheat the oven to 375°F. Prick the duck all over with a fork, then sprinkle it with salt and pepper and put it in a large, deep ovenproof skillet or Dutch oven that can later be covered. Roast the duck, checking occasionally to make sure it is browning steadily, for about 1 1/2 hours. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) At that point it will be nicely browned and will have rendered a great deal of fat; pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove. Don't worry if the duck does not appear to be fully cooked.
• Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in there. Turn the heat to low and cover. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
• Cook for another 15 minutes or so, until the duck is quite tender. Carve and serve.
• Variations
• As everyone knows from sad experience, a single duck provides skimpy servings for four people. You can make up for this with side dishes, but there are other solutions as well:
• Braise a piece of slab bacon and/or smoked or fresh pork along with the duck, after adding the sauerkraut; you'll have to increase the cooking time a bit.
• Peel and cut up some potatoes (or carrots, parsnips, or turnips) and cook them along with the duck and sauerkraut.
• Finally, you can simply cook more duck-start with 2 ducks or use a couple of duck legs or, best of all, sear a duck breast and serve the slices separately.

Steps:

• Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper.
• Stuff bird loosely with the combination and truss the legs.
• Place breast up on a rack in a shallow pan.
• Pour in boiling water.
• Cover and roast in 350° oven for around 45 minutes.
• Remove cover, drain liguid from pan.
• Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
• Garnish with with orange slices and parsley after removing from oven.
• This is also good stuffed with a nice wild-rice stuffing.