Subj : 9/29 Nat'l Goose Day - 4
To   : All
From : Dave Drum
Date : Sat Sep 28 2024 07:21 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Raymond's Roast Goose
Categories: Poultry, Herbs, Vegetables, Wine
     Yield: 9 Servings

     5 kg Goose; fat trimmed &
          - discarded, legs removed;
          - wings, neck and excess
          - carcass removed & chopped
          - in 2cm/1" pieces
     2    Bay leaves
     5    Thyme sprigs
     1 cl Garlic; sliced
          White pepper
     2 tb Goose fat
     1 sm Onion; in 3cm/1 1/4" pieces
     1    Carrot; in 3cm/1 1/4"
          - pieces
    25 g  Celery; in 3cm/1 1/4"
          - pieces
    85 g  Unsalted butter; softened
   200 ml Port
   100 ml Madeira
   1/4 ts Arrowroot, if needed
          Sprigs of fresh herbs; such
          - as bay, rosemary and thyme
          - to serve

 Take the goose out of the fridge 2 hrs before roasting.

 Set oven to 150ºC/300ºF/gas 2.

 Chop 1 bay leaf and the leaves from 2 thyme sprigs
 together. Mix with the garlic, 1/2 tsp coarse sea salt
 and 2 pinches of white pepper, then rub into the flesh
 of the goose legs.

 Heat the goose fat in a large flameproof roasting tin on
 a medium heat. Add the wings, neck and excess carcass
 and cook for 5 mins until lightly golden. Do not colour
 the bones too much, or the resulting jus will taste
 bitter. Add the onion, carrot and celery, and continue
 to brown for 3 mins.

 Place the goose legs, skin-side up, in the roasting tin
 with the bones and vegetables. Cover the tin tightly
 with foil and roast for 1 hr. Rub the goose crown with
 the butter and season well with sea salt and freshly
 ground white pepper. Remove the tin from the oven and
 increase the temperature to 230C/450ºF/gas 8. Remove
 the foil from the tin and sit the goose crown on top of
 the legs and bones, which will help the heat to
 circulate the crown, cooking it more evenly. Roast for
 30 mins until the crown is golden.

 Reduce oven to 150ºC/300ºF/gas 2.

 Add the remaining bay leaf, 3 thyme sprigs and 300ml hot
 water to the tin to lift the caramelised juices from the
 pan and the bones. (It will also keep the goose moist.)
 Continue to cook for 30-35 mins, basting every 10 mins
 with the juices, until a probe thermometer inserted into
 the breast reads 55C.

 Remove the crown from the oven and wrap tightly in foil.
 Rest for 30 mins to allow the meat to become tender.
 Continue to cook the goose legs during this time.
 Meanwhile, heat the Port and Madeira in a small pan and
 simmer to reduce by half. Remove the goose legs from the
 oven, then place on a tray, wrap in foil and leave to
 rest in a warm place.

 Pour off the excess fat from the roasting tin and
 reserve (see tip, below). Remove the bones and veg from
 the tin and place the tin on a medium heat. Bring to the
 boil and stir to lift the juices. Add the reduced
 alcohol. Taste and adjust the seasoning if required,
 then pour the resting juices which have collected under
 the goose into the jus. If the sauce is a little thin,
 mix the arrowroot with 1 tsp cold water, then add a
 little at a time to ensure that it does not become too
 thick. Sieve into a warmed gravy boat. Scatter herbs
 over a serving platter, loosely reassemble the goose on
 top and serve with the sauce.

 RECIPE FROM: https://www.crecipe.com

 Uncle Dirty Dave's Archives

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