Best Roasted Goose With Port Wine Cherry Sauce Recipes

ROASTED CHRISTMAS GOOSE

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.

ROAST GOOSE WITH STUFFING

Steps:

• In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
• Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
• Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
• In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
• Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.

ROASTED WILD GOOSE OR DUCK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
• Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
• Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
• Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
• Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.

ROAST GOOSE WITH PORT GRAVY

Steps:

• Preheat oven to 425°F.
• Discard loose fat from goose. With a cleaver or heavy knife cut goose kneck into 2-inch pieces. Quarter 1 onion and quarter celery crosswise. Rinse goose inside and out and pat dry. Pierce skin of goose all over with a fork to allow fat to drain and help skin to become crisp. Season goose with salt and pepper and loosely pack neck cavity with enough bread to fill out cavity (this will prevent cavity skin from collapsing during roasting). Fold neck skin under body and fasten with a small skewer. Fill body cavity with quartered onion and celery and tie legs together loosely with kitchen string (or insert legs through slit in lower skin flap if provided).
• Cut remaining 2 onions and carrots into 2-inch pieces. Transfer goose, breast side up, to a rack set in a deep flame-proof roasting pan and scatter onion and carrot pieces, neck pieces, and giblets in pan. Roast goose in middle of oven 30 minutes. Reduce temperature to 325°F. and carefully pour boiling water over goose (juices may splatter). Roast goose, skimming off fat (save fat; click here for a recipe) and basting with pan juices using a metal bulb baster every 20 minutes, 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175°F. and juices run clear when thigh is pierced with a skewer. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil.
• With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices and reserve. On top of stove, deglaze pan with white wine and Port over moderately high heat, scraping up brown bits, and boil mixture until reduced by about half. In a 2 1/2- 3-quart heavy saucepan whisk together 1/4 cup reeserved fat (save remainder for another use) and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Port mixture and broth in a stream, whisking to prevent lumps, and bring gravy to a boil, whisking constantly.
• Simmer gravy, whisking frequently, 5 minutes, or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
• Garnish goose with parsley.

ROAST PORT GLAZED GOOSE WITH TAWNY PORT GRAVY

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.

GOOSE - ROAST PORT GLAZED GOOSE WITH TAWNY PORT GRAVY

Steps:

• 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.

ROAST GOOSE

Steps:

• Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
• Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
• Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
• After an hour's roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
• After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
• Remove potatoes from pan and keep them warm under foil until ready to serve.