Roast Port Glazed Goose with Tawny Port Gravy

Total Time:
2 hr 25 min
Prep:
20 min
Inactive:
20 min
Cook:
1 hr 45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell pepper
  • 1 teaspoon salt, plus 1 teaspoon salt
  • 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
  • 1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped carrots
  • 2 bay leaves
  • 3 cups Ruby port
  • Tawny Port Gravy, recipe follows
  • Goose Fat-Roasted Potatoes, recipe follows
  • Port Gravy:
  • 2 teaspoons vegetable oil
  • Giblets and neck from the goose
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 bay leaves
  • 1/2 teaspoon dried thyme
  • 2 tablespoons flour
  • 2 cups Tawny port
  • 2 cups water
  • Goose Fat Roasted Potatoes:
  • 2 pounds fingerling potatoes
  • 1 teaspoon salt, plus 1 teaspoon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup goose fat, or duck fat
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh chopped rosemary
  • 5 sprigs rosemary, as garnish
Directions
  • Preheat oven to 400 degrees F.

  • Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.

  • Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.

  • Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.

Port Gravy:
  • In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.

  • Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.

  • Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve.

  • Yield: About 2 cups

Goose Fat Roasted Potatoes:
  • Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.

  • Preheat oven to 400 degrees F.

  • Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.

  • Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs.

  • Yield: 4 servings


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