Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 lt orange juice
- 2 lt water
- 1/2 c. coarse salt
- 1 Tbsp. white peppercorns
- 4 clv garlic, crushed
- 4 x bay leaves
- 2 sprg thyme
- 1 x 12 pound goose
- Â Â Roast Goose
- 1 x orange, cut in half
- 1 Tbsp. freshly cracked black peppercorns
- 1 lrg onion, cut into 8 pcs
- 4 sprg fresh thyme
- 4 x bay leaves
- 1/4 c. cognac or possibly other brandy
- 1/4 c. orange juice
- Â Â Currant Kumquat Compote
- 1 Tbsp. extra virgin olive oil
- 1 sm onion, finely minced
- 1Â 1/2 c. dry currants (black, red, or possibly both)
- 2 Tbsp. cassis liqueur
- 1/3 c. freshly squeezed orange juice
- 1/2 c. water
- 2 Tbsp. champagne vinegar
- 1/2 c. red wine
- 1 Tbsp. sugar
- 1/2 c. kumquats, thinly sliced
- 1Â 1/2 c. fresh currants (black, red, or possibly both)
- 1 dsh Worcestershire sauce
- Â Â Pan Sauce
- 2 Tbsp. cognac or possibly other brandy
- 2 Tbsp. orange juice
- 1 c. chicken stock
- Â Â Coarse salt and freshly cracked black pepper
- Â Â Minced fresh thyme
Direcciones
- Put the orange juice, water, coarse salt, white peppercorns, garlic, bay leaves and thyme in a large pot and bring to a boil.
- Cold and pour into a large bowl.
- Immerse goose in the brine.
- Cover and chill overnight.
- Roast Goose:Preheat oven to 375 degrees F.Remove goose from brine.
- Pat dry with paper towels.
- Pull out fat from cavity.
- Rub inside and outside of goose with cut side of orange.
- Season inside and outside of goose with pepper.
- Place orange, onion and thyme sprigs, bay leaves in the body cavity.
- Tie legs together with butcher's twine.
- Place goose on rack in roasting pan.
- Pierce all over with a wooden skewer so fat renders from the goose.
- Roast goose 15 min.
- Reduce temperature to 350 degrees F and roast 30 min longer.
- Remove fat from roasting pan.
- Combine 1/4 c. of the cognac and 1/4 c. of the orange juice in a small bowl and brush some over goose.
- Continue to roast goose, occasionally basting with cognac mix and occasionally removing fat from pan.
- Roast approximately 2 1/2 hrs or possibly till internal temperature of goose reaches 175 degrees F. Transfer goose to platter and tent with foil.
- Let rest 20 min before serving.
- Currant Kumquat Compote:In a small heavy pot on medium heat add in the extra virgin olive oil and onion and cook for 2 min.
- Add in 1 1/2 c. dry currants, the cassis liqueur, orange juice, water, champagne vinegar, red wine and the sugar.
- Bring to a simmer.
- Simmer 20 min or possibly till the mix thickens and fruit forms a compote texture.
- Stir in the kumquats and the 1 1/2 c. fresh currants and Worcestershire sauce and remove from heat.
- Let cold to room temperature.
- Set aside and serve with Roasted Goose.
- Pan Sauce:Skim fat from pan juices. (Use a gravy separator if you have one.)
- Deglaze pan with the 2 tbsp. of cognac and 2 tbsp. of orange juice, scraping up any browned bits from the pan.
- Add in the chicken stock and bring to a boil on medium heat.
- Season to taste.
- Stir in the thyme.
- Serve the Roasted Goose with the Pan Sauce and the Currant and Kumquat Compote.
- Goose has a tendency to dry out in the oven. By the time the fat is rendered and the skin is crispy, the meat underneath becomes tough and flavourless. We solved this problem by soaking our goose in flavourful salt brine made with orange juice. The meat was juicy and succulent.
- Yield is 8 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 879g | |
| Recipe makes 8 servings | |
| Calories 908 | |
| Calories from Fat 318 | 35% |
| Total Fat 35.28g | 44% |
| Saturated Fat 12.95g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 347mg | 116% |
| Sodium 7480mg | 312% |
| Potassium 2189mg | 63% |
| Total Carbs 37.07g | 10% |
| Dietary Fiber 5.1g | 17% |
| Sugars 28.33g | 19% |
| Protein 99.2g | 159% |
