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Ингредиенты
- 1 c. minced yellow onion divided
- 1/4 c. minced celery
- 1/4 c. minced bell pepper
- 2 tsp salt divided
- 1/2 tsp cayenne divided
- 1 x domestic goose - (abt 10 lbs) well rinsed,
- Â Â and patted dry, neck and giblets reserved
- 1/2 tsp freshly-grnd black pepper
- 1/2 c. minced carrots
- 2 x bay leaves
- 3 c. Ruby port
- 2 tsp vegetable oil
- Â Â Giblets and neck from the goose
- 1/2 c. minced onions
- 1/4 c. minced celery
- 1/2 c. minced carrots
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 5 x bay leaves
- 1/2 tsp dry thyme
- 2 Tbsp. flour
- 2 c. Tawny port
- 2 c. water
- 2 lb fingerling potatoes
- 2 tsp salt divided
- 1/2 tsp freshly-grnd black pepper
- 1/4 c. goose fat, or possibly duck fat
- 2 tsp chopped garlic
- 1 Tbsp. fresh minced rosemary
- 5 sprg rosemary as garnish
Инструкции
- Preheat oven to 400 degrees.
- Combine 1/2 c. of the onions, celery, bell peppers, 1 tsp. of the salt, and 1/4 tsp. 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. Don't prick the breast. Stuff cavity of goose with vegetable mix. Season the outside of the goose with the remaining 1 tsp. salt, 1/4 tsp. cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 min, or possibly till the drumsticks and thighs are easy to remove.
- Combine the remaining 1/2 c. 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 till the mix thickens and reduces to about 1/2 c., about 30 min. Strain through a fine mesh strainer and let cold.
- Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 min to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 min before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.
- Tawny Port Gravy: In a large saucepan, heat the oil over medium-high heat. Add in the giblets and neck, and brown, stirring, 3 to 4 min.
- Add in the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 min. Add in the flour and stir to combine. Cook, stirring, for 5 min.
- Add in the wine, bring to a boil, and cook, stirring occasionally, for 5 min. Add in 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 hot till ready to serve. (
- Makes about 2 c.)
- Goose Fat Roasted Potatoes: Scrub potatoes and place in a large pot. Cover with cool water and add in 1 tsp. salt. Bring to a boil. Reduce the heat to medium-low and simmer till just fork tender, 10 to 15 min. Drain and cold under cool running water. When completely cooled, slice them in half lengthwise, and place in a bowl.
- Preheat oven to 400 degrees.
- Season the potatoes with 1 tsp. of salt and 1/2 tsp. of black pepper. Place a 12-inch, non-stick, ovenproof saute/fry pan or possibly skillet over medium-high heat and add in the goose fat.
- Once the fat is warm, add in the seasoned potatoes to the saute/fry pan, cut-side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 min. Remove the pan from the stove, and add in the garlic and minced rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs.
- Makes 4 servings)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 680g | |
| Recipe makes 4 servings | |
| Calories 677 | |
| Calories from Fat 268 | 40% |
| Total Fat 30.12g | 38% |
| Saturated Fat 10.22g | 41% |
| Trans Fat 0.06g | |
| Cholesterol 215mg | 72% |
| Sodium 3132mg | 131% |
| Potassium 2111mg | 60% |
| Total Carbs 51.62g | 14% |
| Dietary Fiber 8.2g | 27% |
| Sugars 6.34g | 4% |
| Protein 50.7g | 81% |
