GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY

Ingredients

• 1 domestic goose (about 10 lbs.)
• 1 cup chopped yellow onion, divided
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• 2 teaspoons salt, divided
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped carrot
• 2 bay leaves
• 1/2 teaspoon tarragon
• 3 cups ruby port

FOR THE GRAVY

• 2 teaspoons vegetable oil
• 1 goose chicken giblets, and neck
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup chopped carrot
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 bay leaves
• 1/2 teaspoon dried thyme
• 2 tablespoons flour
• 2 cups tawny port
• 2 cups water

Directions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl.

3. 3

   Remove the neck& giblets& set aside.

4. 4

   Remove any excess fat around the opening of the cavity of the goose.

5. 5

   Prick other fatty areas with a fork at intervals.

6. 6

   Do not prick the breast.

7. 7

   Stuff the cavity of the goose with vegetable mixture.

8. 8

   Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.

9. 9

   Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.

10. 10

    Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil.

11. 11

    Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.

12. 12

    Strain through a fine mesh strainer& allow to cool.

13. 13

    Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set.

14. 14

    Remove from the oven& allow to rest for 20 minutes before carving.

15. 15

    Serve with the Port Gravy.

16. 16

    FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.

17. 17

    Add the giblets& neck,& brown, stirring, 3 to 4 minutes.

18. 18

    Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.

19. 19

    Add the flour& stir to combine.

20. 20

    Cook, stirring, for 5 minutes.

21. 21

    Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.

22. 22

    Add the water& bring to a boil.

23. 23

    Reduce heat to medium& simmer for about 1 hour.

24. 24

    Remove from the heat& strain into a clean container& keep warm until ready to serve.

25. 25

    This yields about 2 cups of gravy.