ROAST GOOSE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
- Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
- Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
- Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
ROAST GOOSE
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
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.
GORDON'S CHRISTMAS ROAST GOOSE
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses - a golden goose. Keep the fat to use through the winter months
Provided by Gordon Ramsay
Categories Dinner
Time 4h5m
Number Of Ingredients 8
Steps:
- Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
- If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better.
- Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
- Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
- Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
- Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
- Heat oven to 240C/fan 220C/gas 9.
- If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
- Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
- Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
- Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat - save this for the potatoes and other veg.
- At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
Nutrition Facts : Calories 800 calories, Fat 55 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 72 grams protein, Sodium 1.7 milligram of sodium
WILD GOOSE BREASTS WITH ORANGE GLAZE
This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.
Provided by ALIGORN
Categories Meat and Poultry Recipes Game Meats Goose
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
- In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
- Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 7.3 g, Cholesterol 93.6 mg, Fat 22.8 g, Fiber 1.3 g, Protein 26.8 g, SaturatedFat 7.1 g, Sodium 298.1 mg, Sugar 5.2 g
ROAST GOOSE
Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich - a cranberry relish, for instance, sweetened but not overly so.
Provided by Sam Sifton
Categories brunch, dinner, roasts, main course
Time 3h15m
Yield Serves 10 to 12.
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 57 grams, Carbohydrate 25 grams, Fat 89 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 26 grams, Sodium 933 milligrams, Sugar 1 gram
More about "roast wild goose recipes"
ROAST GOOSE RECIPE, HOW TO ROAST A GOOSE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (26)Total Time 2 hrs 40 minsCuisine AmericanCalories 222 per serving
JACQUES PéPIN ON HOW TO COOK A GOOSE - FOOD & WINE
From foodandwine.com
GOOSE RECIPES
From allrecipes.com
BEST WILD GOOSE RECIPES - GAME & FISH
From gameandfishmag.com
33 WAYS TO COOK A WILD GOOSE - SURVIVAL SULLIVAN
From survivalsullivan.com
20 BEST GOOSE BREAST RECIPES TO TRY
From gloriousrecipes.com
41 WILD GEESE RECIPES THAT ARE ABSOLUTELY DELICIOUS - NEW LIFE …
From newlifeonahomestead.com
- Bacon Wrapped Wild Goose Breasts. This classic recipe is sure to be a hit with everyone. Start by marinating the goose breasts in a mixture of garlic, rosemary, and olive oil for up to 24 hours.
- Instant Pot Goose Breasts. There’s no need to wait hours for your goose breasts to be ready when you use an Instant Pot! Start by seasoning both sides of the goose breast with salt and pepper before searing them in a hot pan lightly coated with oil.
- Goose Breasts with Orange Glaze. This sweet and savory dish is perfect for any special occasion or holiday dinner. Start by marinating the goose breasts in orange juice, honey, thyme, garlic, and olive oil overnight.
- Teriyaki Goose. If you’re looking for something tasty but not too complicated this teriyaki recipe is perfect for you! Start by making your teriyaki sauce using soy sauce, sugar or honey, ginger root powder or fresh ginger root finely chopped, garlic powder (or fresh minced garlic ), sesame oil, mirin, cornstarch, water, rice wine vinegar.
- Goose Tacos. Goose tacos are gaining in popularity all across the world, and for good reason – they are both delicious and fun to make. Rich and succulent goose with warm, freshly-made tortillas create a flavor sensation like nothing else, without the mess or complexity of more traditional tacos.
ROAST GOOSE RECIPE - BBC FOOD
From bbc.co.uk
ROAST GOOSE WITH JUNIPER BERRY SAUCE AND CHESTNUT CUSTARD
From foodnetwork.cel30.sni.foodnetwork.com
ROAST GOOSE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC ROAST GOOSE RECIPE: HOW TO COOK A GOOSE - THE OLD …
From almanac.com
BUTTER & HERB SLOW ROASTED WILD GOOSE - DEFAULT
From harvestyourown.ca
SLOW ROAST GOOSE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROASTED WILD GOOSE RECIPE | RECIPES.NET
From recipes.net
HOW TO ROAST A CHRISTMAS CANADA GOOSE | FIELD & STREAM
From fieldandstream.com
ROAST GOOSE AND STUFFING : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.cel30.sni.foodnetwork.com
HOW TO ROAST A GOOSE TO TENDER PERFECTION | KITCHEN FRAU
From kitchenfrau.com
ROAST WILD GOOSE - RECIPE - COOKS.COM
From cooks.com
TENDER ROASTED QUAIL | WILD HARVEST TABLE
From wildharvesttable.com
ROAST GOOSE | GOOSE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
BRAISED GOOSE FEET WITH BLACK MUSHROOMS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love