Best Spiced Roast Goose With Dried Fruit Pan Sauce Recipes

PERFECT SPICED ROAST GOOSE

Perfect Spiced Roast Goose image

You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags.

Provided by Kittencalrecipezazz

Categories Goose

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

4 cups water, divided
2/3 cup soy sauce
1 stalk celery, chopped
1/4 cup dried onion flakes or 1 small onion, chopped
1 tablespoon sugar
1 (10 -12 lb) goose
1 tablespoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 tablespoons vegetable oil
2 teaspoons cinnamon
1 teaspoon garlic powder
1 teaspoon anise seed
1/4 cup cider vinegar
1 tablespoon soy sauce
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
Cool mixture to room temperature.
Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
Refrigerate for 4 hours turning several times.
After 4 hours of refrigeration time discard marinade.
Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
Rub the outside of the goose with vegetable oil.
Place goose on a shallow roasting pan.
Set oven to 325 degrees.
In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
Bake UNCOVERED for 30 minutes.
Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
Remove the goose from oven and baste the goose generously with honey mixture.
Sprinkle lightly with salt.
Return to oven and bake UNCOVERED for another 30 minutes.
Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
For the gravy; strain pan juices, then skim and discard any fat.
In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
Serve the gravy with the goose.
Delicious!

Nutrition Facts : Calories 1088, Fat 73.4, SaturatedFat 22.1, Cholesterol 285.1, Sodium 3348.8, Carbohydrate 20.1, Fiber 1.2, Sugar 15.4, Protein 83

ROAST GOOSE WITH ORANGES AND MADEIRA

Roast Goose with Oranges and Madeira image

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.

Categories Poultry Roast Christmas Orange Goose Fortified Wine Winter Shallot Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

For the goose:
1 12 1/2-pound goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) honey
For the shallots:
1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

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.