GOOSE – ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY
🕒 Cook Time: 3 hours 45 minutes
🕒 Prep Time: 40 minutes
🕒 Total Time: 4 hours 25 minutes
👨🍳 Description: This makes a delicious goose! Originally inspired by Emeril Lagasse, this recipe is elevated with the addition of aromatic tarragon, making for a flavorful and succulent dish.
🍽 Recipe Category: Goose
🔑 Keywords: Poultry, Meat
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Goose |
| 1 | Yellow onion |
| 1/4 | Celery |
| 1/4 | Green bell pepper |
| 2 | Salt |
| 1/4 | Cayenne pepper |
| 1/2 | Garlic powder |
| 1/2 | Ground black pepper |
| 1/2 | Carrot |
| 2 | Bay leaves |
| 1/2 | Tarragon |
| 3 | Chicken giblets |
| 2 | Onion |
| 1 | Celery |
| 1/2 | Carrot |
| 1 | Salt |
| 1/2 | Ground black pepper |
| 5 | Bay leaves |
| 1/2 | Dried thyme |
| 2 | Flour |
| 2 | Water |
Instructions:
-
Preheat oven to 400 degrees.
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Prepare the Goose: Combine 1/2 cup of chopped onions, celery, green bell pepper, 1 teaspoon of salt, and 1/4 teaspoon of cayenne pepper in a mixing bowl.
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Prepare the Goose (Continued): Remove the neck and giblets from the goose, setting them aside. Trim any excess fat from the cavity opening and pierce fatty areas with a fork, except for the breast.
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Stuff the Goose: Stuff the cavity of the goose with the prepared vegetable mixture.
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Season the Goose: Season the outside of the goose with the remaining salt, ground black pepper, garlic powder, and tarragon.
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Roast the Goose: Place the goose in a large roasting pan and roast uncovered in the preheated oven for 1 hour and 45 minutes, or until the drumsticks and thighs are tender.
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Prepare the Port Glaze: In a medium-sized saucepan, combine the remaining 1/2 cup of onion, carrots, bay leaves, and port wine. Bring to a boil over medium heat and continue cooking until the mixture thickens and reduces to about 1/2 cup, approximately 30 minutes. Strain the mixture through a fine mesh strainer and allow it to cool.
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Glaze the Goose: Using a pastry brush, generously glaze the roasted goose with the prepared port wine reduction. Return the goose to the oven for 5 minutes to allow the glaze to caramelize and set.
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Rest and Serve: Remove the goose from the oven and let it rest for 20 minutes before carving. Serve with Tawny Port Gravy.
Tawny Port Gravy:
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Brown the Giblets: In a large saucepan, heat oil over medium-high heat. Add the giblets and neck, and brown them, stirring occasionally for 3 to 4 minutes.
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Add Vegetables: Stir in the onions, celery, carrots, salt, ground black pepper, bay leaves, and thyme. Cook, stirring often, for an additional 3 to 4 minutes.
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Incorporate Flour: Add the flour to the saucepan and stir to combine. Cook, stirring constantly, for 5 minutes.
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Deglaze with Wine: Pour in the wine, bring the mixture to a boil, and cook for about 5 minutes, stirring occasionally.
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Simmer and Strain: Add water to the saucepan and bring the mixture to a boil. Reduce the heat to medium and simmer for approximately 1 hour. Remove the gravy from the heat and strain it into a clean container. Keep warm until ready to serve. This recipe yields about 2 cups of flavorful Tawny Port Gravy.
Enjoy this delectable Roast Port Glazed Goose with Tawny Port Gravy, a perfect centerpiece for any special occasion or holiday feast!
