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

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