GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY

Recipe by Alan Leonetti
READY IN: 4hrs 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • 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.
  • Remove the neck& giblets& set aside.
  • 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 the cavity of the goose with vegetable mixture.
  • Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
  • 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.
  • 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.
  • Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
  • Strain through a fine mesh strainer& allow to cool.
  • 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.
  • Remove from the oven& allow to rest for 20 minutes before carving.
  • Serve with the Port Gravy.
  • FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
  • Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
  • Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
  • Add the flour& stir to combine.
  • Cook, stirring, for 5 minutes.
  • Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
  • Add the water& bring to a boil.
  • Reduce heat to medium& simmer for about 1 hour.
  • Remove from the heat& strain into a clean container& keep warm until ready to serve.
  • This yields about 2 cups of gravy.
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