Food Network: Roasted Goose with Chestnut-Sweet Potato Stuffing and Gingered Plum Sauce

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Roasted Goose with Chestnut-Sweet Potato Stuffing and Gingered Plum Sauce
Copyright, 2000, Ming Tsai, All Rights Reserved

Ingredients
1 whole goose around 15 pounds, soaked overnight in a
lightly salted brine liquid
Canola oil
Black pepper
1 teaspoon sesame oil
12 cloves garlic
1 tablespoon minced ginger
1 onion, 1/4-inch dice
1 large, peeled carrot, 1/4-inch dice
2 ribs celery, 1/4-inch dice
Salt and black pepper, to taste

2 large sweet potatoes, oven roasted until al dente (80 percent), peeled and
1/2-inch dice
12 chestnuts, roasted and peeled and halved
1 cup sliced scallions, separated, save white part for the sauce

1 tablespoon minced ginger
2 cups dehydrated plums (prunes), 1/4-inch dice
2 cups plum wine
2 cups Zinfandel
3 cups chicken stock
1 tablespoon naturally brewed soy sauce

Directions
Pre-heat the oven to 550 degrees with a roasting pan

large enough to hold the bird. Pull bird out of brine and rinse extremely well.
Pat dry and rub canola oil all over and inside the bird and season with black
pepper. Place goose in the hot roasting pan in the oven. Let brown on top, about
20 to 30 minutes. Meanwhile, in a hot saute pan coated lightly with canola oil,
add the sesame oil and saute the garlic cloves, ginger and onions until lightly
brown then add the carrots and celery, about 5 minutes. Season with salt and
pepper. In a large bowl, gently mix with the sweet potatoes, chestnuts and green
scallions and check for seasoning. Pull the browned bird out of the oven and
stuff with stuffing. Reduce oven to 325 degrees and cover with foil to prevent
burning. Cook an additional 11/2 to 2 hours (depending on size of bird) or until
juices run clear after puncturing between leg and breast. Let bird rest 10
minutes before slicing. Drain off fat in the roasting pan but leave at least 2
tablespoons of fat. Place roasting pan on a high burner and sautee white
scallions, ginger and plums. Deglaze with both wines. Reduce by 80 percent then

add stock. Reduce stock by 20 percent then add soy. Check for seasoning.

PLATING: Take out the stuffing and mound it on a large oval platter. Slice bird
and present on top of stuffing. Ladle sauce around the slices.

BEVERAGE Chateau Pichon Lalande