• St. Raymond 12

    From Dave Drum@1:229/452 to All on Tue Jun 29 14:52:38 2021
    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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