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











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By annemay212_5936069
Washington, DC
on December 12, 2006
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Great sauce. Excellent flavor. I had to cook my goose much longer for the juices to run clear though. An extra hour.
By troll_house_2042275
Salt Lake City, UT
on February 06, 2005
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The element that makes this dish is the ginger plum sauce. It is just sweet enough to complement the goose very well. I would never use another sauce for goose after trying this one. The addition of the sauce also helps with the inherent gamey taste and adds great moistness to the goose. You can usually find the plum wine at any place that sells wine and spirits. An excellent dish for Christmas or any holiday.
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