Roast Goose With Sweet Glaze Recipes

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.

Steps:

• Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
• Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
• Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
• Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

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:

• Pat goose dry inside and out. Prick skin all over with a toothpick.
• Toast coriander, cumin, and sesame seeds with 1 tablespoon salt in a skillet over medium heat for 5 minutes. Let cool. Finely grind. Rub 1 tablespoon mixture inside cavity of goose, and rub the remainder over skin. Place ginger, garlic, scallions, and orange in cavity. Secure wings to body with metal skewers. Tie legs together with twine.
• Place goose, breast down, on a rack set in a roasting pan. Add enough water to come just below rack. Cover with parchment and several layers of foil. Bring to a simmer over 2 burners, and steam goose 1 hour, adding water as necessary. Flip goose, and steam 1 1/2 hours more.
• Transfer goose to a wire rack; let cool for 10 minutes. Carefully tip goose over a bowl to catch juices from cavity. Let cool. (Goose and juices can be refrigerated overnight; let stand at room temperature for up to 1 hour before roasting.)
• Preheat oven to 450 degrees. Place vegetables on a rimmed baking sheet. Add water and reserved juices from cavity, and roast vegetables for 30 minutes.
• Place goose on wire rack over vegetables, and brush goose with 3 tablespoons molasses. Roast, adding water if vegetables darken too quickly, until goose is browned, about 15 minutes.
• Transfer goose and rack to a second rimmed baking sheet, and let rest. Discard vegetables. Place baking sheet with pan juices over 2 burners on medium heat. Stir in sherry, and bring to a boil. Strain into a large saucepan. Stir in pomegranate juice, stock, remaining molasses, salt, and pepper. Boil until reduced to 1 1/2 cups, 10 to 12 minutes.
• Transfer goose to a platter. Garnish with pomegranates. Serve with gravy.

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.