ROAST GOOSE WITH POTATO & STUFFING
As a Christmas turkey alternative, roast goose - free-range and oozing with flavour - is hard to resist
Provided by Good Food team
Categories Dinner, Main course
Time 5h
Number Of Ingredients 13
Steps:
- Make the stock. Put the neck, giblets and wishbone from the goose into a large saucepan with the vegetables and bouquet garni. Cover with cold water and bring to the boil then simmer, half covered, for 11⁄2-2 hours. Strain the stock when it is ready. (You can make and strain the stock up to 24 hours ahead, and keep it in a covered container in the fridge.)
- Make the stuffing. Melt the butter in a heavy saucepan, add the onions, cover and sweat on a gentle heat for about 5 minutes. Tip in the apples, thyme and orange juice and cook, covered, until the apples are soft and fluffy - about 10 minutes.
- Boil the potatoes in their skins for about 20 minutes until tender. Drain and peel when cool enough to handle, then mash and add to the fruit and onion mixture with the zest and seasoning. Allow to get quite cold before stuffing the goose.
- Preheat the oven to 180C/gas 4/fan 160C. Season the cavity of the goose with salt and freshly ground pepper and rub a little salt into the skin. Stuff the cavity loosely and roast for about 2 hours. To test if it's done, prick a thigh at the thickest part: the juices that run out should be clear. If they are still pink, the goose needs a little longer.
- Put the goose on a serving platter and put it in a very low oven while you make the gravy. Spoon the fat from the roasting tin and save it in a covered container in the fridge - it will keep for months and is great for roast potatoes. Pour about 600ml/1 pint of the strained stock into the tin and bring to the boil on the hob. Using a small whisk, scrape the tin well to dislodge the flavourful meaty deposits. Taste, then strain and serve in a hot gravy boat. Serve the goose garnished with bay leaves and hand the gravy and apple sauce separately.
ROASTED CHRISTMAS GOOSE
Provided by Food Network
Categories main-dish
Time 16h35m
Yield 6 to 8 servings
Number Of Ingredients 32
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.
ROASTED GOOSE WITH BLACKBERRY GINGERED SAUCE
Provided by Danny Boome
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Wash the goose thoroughly inside and out. Dry well with paper towels. Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt. Stuff the bird with the cut fruit. Tuck the wings under so they are not exposed. Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack. Place the pan in the oven for 45 minutes. Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn. After 45 minutes, take the goose out of the oven. Turn it breast side up and prick the skin again. Carefully remove the excess fat by tilting the pan and using a baster. Add another 1/2-inch of water to the pan. Continue to roast for another 2 hours.
- The goose is cooked when its juices run clear when the thigh is pierced with a skewer. If they are at all bloody, roast for a further 15 minutes and check again. To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh. It should read 170 degrees F on an instant-read thermometer. Remove from the oven and let it rest for 15 minutes.
- Pour out excess fat leaving about 2 tablespoons. Add the scallions, ginger, blackberries, sugar and soy sauce. Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released. Add Zinfandel and reduce by half then add the chicken stock and reduce by half again. Pass sauce through a sieve and discard the pulp. Serve with the goose.
GOLDEN STUFFED GOOSE
This mix of the traditional and the trendy makes a glorious family lunch and a magnificent centrepiece
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h
Number Of Ingredients 22
Steps:
- Make the stuffing. Boil the potatoes for 10-15 minutes until soft enough to mash, then drain. Meanwhile, heat the butter in a large pan and fry the leeks, garlic and thyme leaves, stirring occasionally, for 8-10 minutes until soft. Mash the leeks and potatoes together with the parsley, lemon zest and salt and pepper. (This can be prepared up to a day ahead and kept in the fridge until needed.)
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Pull out the two big lumps of fat from inside the cavity of the goose. Use a skewer to prick the skin all over, especially on the legs - try not to pierce the flesh. Rub lots of salt over the skin and in the cavity. Pack the cavity with stuffing, then loosely tie the legs together with string.
- Lift the goose onto a roasting rack in a large roasting tin. Roast for 30 minutes. Reduce the oven to fan 160C/conventional 180C/gas 4 and roast for another 2⁄2½hours. Meanwhile, make the gravy and stuff the apples (see steps 4 and 5). Check during roasting that the fat released from the goose hasn't risen to touch the bird - if it's close, carefully pour it into a bowl. At the end of the roasting time, check the bird is cooked by inserting a skewer into the thickest part of the thigh to see if the juices run clear; if not, give it another 15 minutes and check again.Remove from the oven when ready and increase the heat to fan 180C/conventional 200C/gas 6, for the apples. Allow the goose to rest for 20 minutes before carving.
- For the gravy, heat the oil in a heavy-based pan over a highish heat. Fry the goose neck, gizzard and carrots for 10 minutes until brown. Add the onion, leek trimmings and herb stalks and cook for 5 minutes. Pour over the wine and port and boil for 5 minutes until reduced and syrupy. Pour in the stock, stir well and simmer for about 20 minutes until you have a mahogany gravy. Strain into a small pan, ready to reheat before serving.
- For the apples, mix the cranberry sauce and cranberries in a bowl. Cut a thin slice off the bottom of the apples. Score the skin all round their middles, then tunnel out the stalks and cores. Stand the apples on a shallow baking tray. Pile the cranberry mix into the cavities, top with a dot of butter and scatter over the sugar.While the goose is resting, increase the oven to fan 180C/conventional 200C/gas 6. Bake the apples for 20-30 minutes until soft and starting to split and the cranberries are oozing juice.
- Reheat the gravy. Put the goose on a large platter, surrounded by the apples and sprigs of parsley. Serve with the potato stuffing, Quick braised celery and carrots and the gravy. And what to do with all the goose fat? Use it to make the duck confit and the roast potatoes.
Nutrition Facts : Calories 1362 calories, Fat 79 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 88 grams protein, Sodium 1.24 milligram of sodium
More about "roasted goose with chestnut sweet potato stuffing and gingered plum sauce recipes"
ROAST GOOSE WITH CHESTNUT STUFFING - JACQUES HAERINGER
Web Nov 27, 2013 Add the Madeira and adjust seasonings. Keep warm. To Prepare the Stuffing: Preheat oven to 450 degrees. With a small sharp knife, incise an X through the outside shell of each chestnut. Put …
From chefjacques.com
From chefjacques.com
SWEET ROAST GOOSE (EASY INSTRUCTIONS ON HOW TO COOK …
Web Dec 13, 2015 Add cold water to cover the goose, stir in salt and refrigerate overnight (12-24 hours). Preheat oven to 450 degrees. Make basting syrup by whisking together all ingredients in a medium mixing bowl and setting …
From savoryexperiments.com
From savoryexperiments.com
HOW TO ROAST A GOOSE - THE SPRUCE EATS
Web Oct 19, 2019 Steps to Roast the Goose. Preheat the oven to 350 F. Prep the goose by pricking the skin with a heavy gauge needle or safety pin. Prick at an angle so you don't …
From thespruceeats.com
From thespruceeats.com
ROAST GOOSE WITH CHESTNUT STUFFING AND PAN GRAVY
Web Place goose, with the breast side down, in a roasting pan with a cup of water. Spread the onion, parsnip and carrot chunks and remaining chestnuts around the goose. Put …
From eatsmarter.com
From eatsmarter.com
HOW TO ROAST A CHRISTMAS CANADA GOOSE | FIELD & STREAM
Web Dec 11, 2014 Kosher salt. Directions. Preheat your oven to 375 degrees. Use a paper towel to pat the goose dry, then rub a generous amount of butter all over the bird. …
From fieldandstream.com
From fieldandstream.com
ROAST GOOSE WITH CHESTNUT STUFFING RECIPE | EAT SMARTER USA
Web Turn goose over and continue to baste and roast 2 more hours, adding more broth if necessary. About 30 minutes before end of roasting time, rinse apples and cut in half. …
From eatsmarter.com
From eatsmarter.com
ROAST GOOSE RECIPE, HOW TO ROAST A GOOSE - SIMPLY RECIPES
Web Oct 27, 2021 Put the goose (minus the breasts) back into the oven. Let this cook for another 30 to 40 minutes. Watch the goose gravy. If it gets too thick, add a little water. …
From simplyrecipes.com
From simplyrecipes.com
ROASTED GOOSE WITH CHESTNUT-SWEET POTATO STUFFING AND GINGERED …
Web Nov 23, 2010 In a large bowl, gently mix with the sweet potatoes, chestnuts and green scallions and check for seasoning. Pull the browned bird out of the oven and stuff with …
From empoweredmommy.wordpress.com
From empoweredmommy.wordpress.com
CHRISTMAS ROAST GOOSE RECIPE - BBC FOOD
Web Add the onions, ginger, bay leaves and nutmeg, and gently fry until golden-brown – about 20 minutes. In a separate pan make a stock, fry the goose neck, gizzards and heart in a …
From bbc.co.uk
From bbc.co.uk
ROAST GOOSE WITH CHESTNUT-PRUNE STUFFING RECIPE - PILLSBURY.COM
Web Heat over medium-high heat until hot. Add onion and celery; cook 3 to 4 minutes or until tender, stirring occasionally. 3. Stir in prunes and chestnuts. Cook 2 to 3 minutes or until …
From pillsbury.com
From pillsbury.com
ROAST GOOSE AND CHESTNUT STUFFING RECIPE - THE SPRUCE EATS
Web Nov 15, 2022 Place the goose into a large pan. Cover with water, then add the onion, carrots, and celery. Bring to the boil, simmer gently for 1 hour, turning occasionally. …
From thespruceeats.com
From thespruceeats.com
GOOSE RECIPES : FOOD NETWORK | FOOD NETWORK
Web 2 days ago Roasted Goose with Chestnut-Sweet Potato Stuffing and Gingered Plum Sauce Recipe | Courtesy of Ming Tsai Total Time: 3 hours 35 minutes 3 Reviews Goose …
From foodnetwork.com
From foodnetwork.com
ROAST GOOSE WITH GINGER AND ORANGE STUFFING RECIPE - BBC FOOD
Web Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20–25 minutes, turning once, until golden-brown and …
From bbc.co.uk
From bbc.co.uk
ROAST GOOSE WITH CHESTNUTS AND FIGS STUFFING - EAT SMARTER USA
Web 1. Preheat the oven to 160 ° C upper and lower heat. 2. Rinse goose and pat dry. Chop herbs coarsely. Rinse and quarter figs. Place chestnuts in a colander, rinse and drain. …
From eatsmarter.com
From eatsmarter.com
ROASTED GOOSE WITH CHESTNUT-SWEET POTATO STUFFING AND GINGERED …
Web Pre-heat the oven to 550 degrees with a roasting pan large enough to hold the bird. Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
ROASTED GOOSE WITH CHESTNUT-SWEET POTATO STUFFING AND GINGERED …
Web Jun 5, 2016 Place goose in the hot roasting pan in the oven. Let brown on top, about 20 to 30 minutes. Meanwhile, in a hot saute pan coated lightly with canola oil, add the sesame …
From recipenet.org
From recipenet.org
You'll also love