Roast Goose With Oranges And Madeira Recipes

Steps:

• Add the wine, fresh ginger, olive oil, pepper, 4 cloves garlic and sliced onions to a large bowl and toss well. Add goose, cover and leave in fridge, turning goose once a day, for 2 days.
• Remove goose from marinade. Leave at room temperature for 2 hours.
• Prepare a roasting pan with a rack. Add ground ginger, 3 bay leaves and 2 cups water.
• Pat dry, and rub goose with salt and pepper.
• Heat roasting pan on low heat until water is simmering. Place goose on rack. Cover pan tightly with foil. Steam goose on low for 45 minutes.
• Preheat the oven to 375 degrees F.
• Uncover roasting pan and remove and reserve fat in the pan. Clean pan and place goose on the rack.
• Bake goose until legs can be detached by hand, about 1 hour 30 minutes. Remove breasts and legs. Increase the oven to 400 degrees F.
• Chop carcass. Add to simmering chicken stock in a large stockpot with peppercorns, whole onions, 6 cloves garlic and remaining 3 bay leaves. Cook for 3 hours. Skim regularly. Strain and reduce to 2 cups.
• Add the potatoes, rutabaga and turnips to a large pot of simmering salted water. Cook until tender.
• Add the goose fat to a roasting pan, then add the vegetables, shallots and remaining 8 cloves garlic and roast, turning occasionally, until golden brown. Remove vegetables from fat and keep hot.
• Reheat the goose and keep warm with vegetables.
• Make blood orange sauce: Zest 2 blood oranges. Cut away the remaining white pith, then cut the segments free from the membranes. Juice the remaining blood orange.
• Add cassis syrup and 1/2 cup blood orange juice to a saucepan. Cook until syrupy and lightly golden, then add limoncello. Add the goose stock and butter. Add blood orange sections at last minute.
• Carve goose, place on a platter and garnish with vegetables and blood orange sauce.

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.

Steps:

• Sprinkle goose with salt, sage and pepper; prick skin well with a fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates., Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside., Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through., Brush glaze over goose. Spoon orange sections and peel around goose.

Steps:

• If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
• With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
• Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
• Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
• Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
• Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.