Ingredients

  • 5 ½ kilograms goose
  • 3 onions
  • 2 celery ribs
  • 3 bread slices
  • 2 carrots
  • 235 milliliters water boiling
  • 235 milliliters white wine
  • 55 milliliters port, tawny
  • 40 grams plain flour
  • 710 milliliters chicken stock

Directions

1. Preheat oven to 425*F/220*C/GM 7.
2. Discard loose fat from goose. Cut goose neck into 5 cm pieces. Quarter 1 onion and quarter celery. Rinse goose and pat dry. Pierce skin of goose all over. Do not pierce meat. Season with salt and pepper and loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body and fasten with a small skewer. Fill body cavity with quartered onion and celery and tie legs together loosely with string.
3. Cut remaining 2 onions and carrots into 5 cm pieces. Transfer goose, breast side up, to a rack set in a deep roasting pan and scatter onon and carrot pieces, neck pieces and giblets in pan. Roast goose for 30 minutes. Reduce temperature to 325*F/160*C/GM 3 and carefully pour boiling water over goose. Roast goose, skimming off fat and basting with pan juices every 20 minutes for 2 to 2 1/2 hours more (10 minutes per pound plus 10 minutes). Transfer goose to a heated platter. Remove skewer and string. Keep warm, loosely covered with foil.
4. With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices and reserve. On top of stove deglaze pan with white wine and Port. Reduce mixture by 1/2. In a saucepan whisk together 1/2 cup reserved fat and flour and cook roux until lightly brown. Add Port mixture and broth, whisking to prevent lumps, and bring gravy to a boil. Simmer until spoon coating consistency. Season.

Notes
Serving Ideas:Original recipe serves 8.


Categories
Game, main course
Keywords
Game, main course
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