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Roast Goose with Port Gravy

Roast Goose with Port Gravy

Christine L.

I've made this goose several times, and it is fantastic. A perfect holiday meal!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 676 kcal
  • 34%
  • Fat:
  • 41.7 g
  • 64%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 50.7 g
  • 101%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper.
  2. Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan.
  3. Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.
  4. Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.
  5. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.
  6. 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 over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
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Reviews

czechmate
44
12/18/2009

I rate this based on the extensive and detailed recipe. I have been roasting a goose for last 40 years and the simple European recipe is still the best. Only salt and caraway rubbed inside and outside. Never pick the skin until the last 30-40 minutes stage of roasting. It holds the precious juices that will come out for the sauce you keep. You collect the clear fat( very precious stuff for roux and even medicinal purpose) every 30 minutes. After you finally prick the meat you add broth from the neck and giblets. (You can fry the liver on the goose fat for the pate).Goose is not done ,until the legs move freely when pushed. Rule is the same as with the rotisserie roasting: do not rush to get the color on the skin. It will get golden when it's time comes!

VENITRA
18
1/12/2005

I served this meal on Christmas Eve to my typically Midwestern family. They couldn't believe how juicy the goose was without being greasy, and my mom loved the gravy the best! I did turn the goose over for about 20 minutes to get it brown all over, but I will use this recipe again!

gerryz
15
12/24/2005

Excellent recipe, but 1 point to make. Use the fat removed prior to cooking by making goose-fat pastry. For the pastry: remove the large, visible chunks of fat you'll see inside the raw goose. They are obvious. Put them in a pan with some cold water and heat very slowly until melted. Cool, then chill in the fridge. Lift off the fat; freeze it. For ordinary shortcrust pastry use 2oz of fat to 7oz of flour, plus salt as usual. Grate the frozen fat into the flour, rubbing in in the normal way, then binding with very cold water. Rest, then use. PS I always add some lemon juice before the cold water. (Goose fat has a very low boiling point, so it has to be frozen to make pastry).