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    You are in: Home / Recipes / GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY Recipe
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    GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY

    GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY. Photo by twissis

    1/1 Photo of GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 25 mins

    40 mins

    3 hrs 45 mins

    Alan Leonetti's Note:

    This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE GRAVY

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl.
    3. 3
      Remove the neck& giblets& set aside.
    4. 4
      Remove any excess fat around the opening of the cavity of the goose.
    5. 5
      Prick other fatty areas with a fork at intervals.
    6. 6
      Do not prick the breast.
    7. 7
      Stuff the cavity of the goose with vegetable mixture.
    8. 8
      Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
    9. 9
      Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.
    10. 10
      Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil.
    11. 11
      Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
    12. 12
      Strain through a fine mesh strainer& allow to cool.
    13. 13
      Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set.
    14. 14
      Remove from the oven& allow to rest for 20 minutes before carving.
    15. 15
      Serve with the Port Gravy.
    16. 16
      FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
    17. 17
      Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
    18. 18
      Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
    19. 19
      Add the flour& stir to combine.
    20. 20
      Cook, stirring, for 5 minutes.
    21. 21
      Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
    22. 22
      Add the water& bring to a boil.
    23. 23
      Reduce heat to medium& simmer for about 1 hour.
    24. 24
      Remove from the heat& strain into a clean container& keep warm until ready to serve.
    25. 25
      This yields about 2 cups of gravy.

    Browse Our Top Goose Recipes

    Ratings & Reviews:

    • on November 13, 2007

      55

      We made this for Thanksgiving and it was absolutely terrific. The goose was so tender and juicy. I followed the directions exactly. We'll be making it for Christmas this year! Make sure you get the right wine. It's important you get the tawny port as it's very syrupy sweet and not like a regular wine.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2006

      55

      This recipe is absolutely amazing. A little expensive to make but worth every penny- especially if you're trying to impress your guests. I made it for christmas and people are still talking about it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2010

      55

    Read All Reviews (4)

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    Nutritional Facts for GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY

    Serving Size: 1 (617 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1730.9
     
    Calories from Fat 786
    45%
    Total Fat 87.3 g
    134%
    Saturated Fat 26.9 g
    134%
    Cholesterol 352.1 mg
    117%
    Sodium 2075.7 mg
    86%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 2.3 g
    9%
    Sugars 27.3 g
    109%
    Protein 99.5 g
    199%

    The following items or measurements are not included:

    chicken giblets

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