GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY Recipe #80727
This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon.
4½ hours | 40 min prep
SERVES 4 -6
- 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
- Preheat oven to 400 degrees.
- 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.
- Remove the neck& giblets& set aside.
- Remove any excess fat around the opening of the cavity of the goose.
- Prick other fatty areas with a fork at intervals.
- Do not prick the breast.
- Stuff the cavity of the goose with vegetable mixture.
- Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
- 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.
- 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.
- Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
- Strain through a fine mesh strainer& allow to cool.
- 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.
- Remove from the oven& allow to rest for 20 minutes before carving.
- Serve with the Port Gravy.
- FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
- Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
- Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
- Add the flour& stir to combine.
- Cook, stirring, for 5 minutes.
- Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
- Add the water& bring to a boil.
- Reduce heat to medium& simmer for about 1 hour.
- Remove from the heat& strain into a clean container& keep warm until ready to serve.
- This yields about 2 cups of gravy.
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5 stars