Roast Goose with Wild Rice, Hazelnuts & Apple Tyrone Roast
Goose (Irish)
Cooking Your Goose
. Buying:
Fresh Geese are bred for availability only for the Yuletide
season. When buying one, make sure it's plump, and well
formed with smooth skin, free of blemishes and pin feathers.
It is hard to judge the quality of a frozen Goose, so stick
to well known brands to assure consistency. Allow at least 2
days to thaw in the refrigerator or 5 - 6 hours immersed in
cold water in it's original wrap (change water often) A 10 -
11 pound (5 kg) goose is the largest you should consider.
Larger ones tend to be tough. A goose this size will serve
no more than 8 people (geese have large carcasses and
relatively little meat), with no leftovers. For a larger
crowd, buy two geese.
Preparing and Cooking
Goose contains a large amount of fat just below the surface
of the skin and should not be roasted in the same manner as
the much leaner turkey. A turkey needs to be basted with fat
while it roasts, the opposite is true with goose: grease
must be removed. So this what you do:
Pull out any loose pads of fat. Using a needle, pierce skin
and fatty layer without penetrating the lean meat. Here's
the most important secret: Pour boiling water (about 1 cup)
over top of the bird just before placing in the oven and
again (same amount) partway through the roasting time to
melt out fat, crisp the skin and prevent fat in roast pan
from catching fire. Discard drippings as they accumulate
during the first 2 1/2 hours of cooking. To remove
drippings, lift goose right out of the pan and place on work
surface. Pour off fatty drippings into a tin can, then
discard or reserve for other uses as is your choice.
Carving
Remove roasted goose from oven, cover loosely with foil and
let rest on the cutting board for 15 minutes. Discard
trussing strings. Remove stuffing and keep warm. Gently move
wing bone to locate shoulder joint. With large stiff bladed
chef's knife, cut down firmly through joint, severing
tendons to free wing. Cut through skin in an arc around leg.
Press knife down between thigh and body. Cut through joint
to free leg. Cut leg in two between thigh and drumstick.
Using long slender carving knife, carve breast into
lengthwise slices, slightly diagonal to breastbone.
Servings: 4
Roast Goose with Wild Rice, Hazelnuts & Apple
1 Goose (9 to 12 lbs) Salt 4 cup Wild rice; cooked 2/3 cup
Hazelnuts; coarsely chopped 2 lg Apples; green colored,
peeled, cored & cubed 1/2 cup Onion, finely chopped 2 ts
Dried savory 3 tb Parsley; chopped Black pepper; freshly
ground Flour . Remove the neck, heart, and gizzard from the
goose and put them in a saucepan with 4 cups of water. Let
simmer gently, partially covered, for several hours, until
reduced to slightly less than 2 cups. Season the broth to
taste with salt.
For the stuffing; mix together the wild rice, nuts, apples,
onion, and herbs, seasoning to taste with salt and pepper.
Fill the cavity of the goose with the stuffing, skewer
closed, and lace string around the skewers, then truss the
bird. Roast in a preheated 325 degree oven, breast side
down, for 11/2 hours, drawing off the fat as it
accumulates, then turn and roast another 11/2 hours, or
slightly more for an ll-12-pound bird. When done, the
juices should run clear when the bird is pricked where the
thigh attaches to the body.
Pour off all but 1 tablespoon of the fat, then sprinkle a
little flour over the bottom of the roashng pan-1 to 2
tablespoons, depending on how thick you like your gravy. Set
the pan over low heat and stir for 2 minutes, scraping up
all the browned bits. Add the reserved goose broth and whisk
until smooth. Taste and season with salt and pepper and
serve in a gravy boat alongside the bird. Remove trussing
strings and skewers before carving.
Servings: 4
Tyrone Roast Goose (Irish)
Goose 6 Cups Breadcrumbs 3 Tablespoons Sage
1/2 Cup Chopped cooked bacon 4 Ounces Butter 4 Finely
chopped shallots 2 Eggs Salt and pepper
2/2 Lemon
Wash and dry goose. Cut off any excess fat from around neck
cavity. [censored] skin well all over. Rub skin with lemon, and
season. Fry shallots in butter until softened, mix with
breadcrumbs, sage and bacon, season and bind with eggs, and
use to stuff bird. Sew up. Place in a very hot oven, 475F,
for 10 minutes. Then reduce heat to 340F, and cook for 3 1/2
- 4 hours. Serve with applesauce.
Servings: 4
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