Recipe: Roast Red Wine Glazed Goose with Wine Gravy

[Guest guest]

Hi folks,

 

Just in time for New Years ... this is the goose recipe I made for the

day before Thanksgiving (that was the day we had a guest over) .. it was

inspired by Emeril Lagassi's

" Roast Port Glazed Goose with Tawny Port Gravy " and was adapted by me

 

Just an FYI - one New Year's Eve I made the entire meal from Emeril's

New Year's menu

http://www.foodnetwork.com/food/show_em/episode/0,1976,FOOD_9959_21181,0

0.html

 

Including Emeril's " Puff Pastry-wrapped Salmon and Watercress Mousse

with Champagne-Chive Butter Sauce and Buttered New Potatoes " but changed

the mousse to be a spinach mousse instead of watercress and it was out

of this world!

 

I haven't even thought about what I making for tomorrow night. Guess I'd

better get on it - 2005 is creeping up on us! ;-p

 

Happy eats!

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Roast Red Wine Glazed Goose with Wine Gravy

 

Recipe Summary

Difficulty: Medium

Prep Time: 1 hour

Cook Time: 2 hours 40 minutes

Yield: 4 servings

 

1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion

1/4 cup chopped celery

1/4 cup chopped bell pepper

2 small chopped apples, plus one small chopped apple

2 cloves garlic smashed, salted and coarsely chopped

2 sprigs of fresh rosemary, plus one sprig of fresh rosemary

1 teaspoon salt, plus 1 teaspoon salt

1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon

cayenne

1 teaspoon garlic powder

1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and

giblets reserved

1/2 teaspoon freshly ground black pepper

1/2 cup chopped carrots

2 bay leaves

3 cups Red Wine of choice

 

Wine Gravy, recipe follows

Goose Fat-Roasted Potatoes, recipe follows

 

Preheat oven to 400 degrees F.

 

Combine 1/2 cup of the onions, celery, bell peppers, apples, smashed

garlic, 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 and 2

sprigs of fresh rosemary. Season the outside of the goose with the

remaining 1 teaspoon salt, garlic powder, 1/4 teaspoon cayenne, and the

black pepper. Place the goose in a large roasting pan on a rack 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, apple, carrots, bay leaves,

rosemary sprig, and red 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 red 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 Wine Gravy, and Goose Fat-Roasted Potatoes.

 

Wine Gravy:

2 teaspoons vegetable oil

Giblets and neck from the goose

1/2 cup chopped onions

1/4 cup chopped celery

1/2 cup chopped carrots

1 small chopped apple

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 sprig fresh rosemary

5 bay leaves

1/2 teaspoon dried thyme

2 tablespoons flour

2 cups Red Wine of choice

2 cups water

 

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, apple, celery, carrots, salt, pepper, bay leaves,

rosemary 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. Yield: About 2 cups

 

Goose Fat Roasted Potatoes

2 pounds fingerling potatoes

1 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper

1/4 cup goose fat, or duck fat

2 teaspoons minced garlic

1 tablespoon fresh chopped rosemary

5 sprigs rosemary, as garnish

 

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 sauté pan or skillet over

medium-high heat and add the goose fat.

 

Once the fat is hot, add the seasoned potatoes to the sauté 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. Yield: 4

servings