Danny's Mustard and Garlic Roast Goose Recipe

Mustard and Garlic Roast Goose by David Leite by David Leite
Serves 6

This dish from my Connecticut neighbor is the best goose I’ve ever eaten. But in Danny’s inimitable way, she simply insists it be served with red currant jelly; nothing else will do.—David Leite

convert Ingredients
For the goose
One 13-pound goose (thawed if frozen); neck, heart, gizzard, and wing tips reserved for stock
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried savory

For the stock
Three 14-ounce cans low-salt chicken broth
1 carrot, cut into 1-inch pieces
1 small onion, sliced
3 1/2 tablespoons balsamic vinegar
3 fresh Italian parsley sprigs
Reserved goose neck (cut into 3-inch pieces), heart, gizzard, and wing tips

For the gravy
1/2 cup plus 2 tablespoons Tawny Port
1/3 cup all purpose flour

Directions
Make the goose
1. Position the oven rack in the bottom third of the oven and preheat to 425°F (220°C). Remove any excess fat and skin from the main body cavity and neck cavity. Pierce the goose with a sharp fork, especially where the fat is thickest on the legs and lower breast. Sprinkle the cavities and skin with salt and pepper. Tie the legs together to hold their shape. Place the goose, breast-side down, on a V-shaped rack set in a roasting pan. Add enough water to the pan to reach a depth of 1/2 inch. Roast for 40 minutes. Spoon off the fat from the surface of the liquid in pan; reserve 1/4 cup of the fat.

2. Reduce the oven temperature to 350°F (175°C). Using tongs as an aid, turn the goose onto 1 side. Roast for 30 minutes. Turn the goose onto the other side. Roast for 30 minutes.

3. Whisk the mustard, lemon juice, garlic, salt, pepper, and savory in a small bowl to blend. Turn the goose breast-side up. Brush the goose with the mustard-garlic mixture. Roast until a meat thermometer inserted into thickest part of the thigh registers 175°F (80°C) and the juices from the thigh run clear when pierced with fork, about 50 minutes. Transfer the goose to a platter; tent loosely with foil to keep warm. Reserve the pan juices.

Meanwhile, make the stock
1. While the goose is roasting, bring all the stock ingredients to a boil in a large saucepan. Reduce the heat to medium and simmer, uncovered, until reduced to 3 cups, occasionally skimming the surface, about 1 hour. Strain the stock into a bowl; spoon off fat. Set aside.

Make the gravy
1. Spoon off the fat from the top of the reserved juices in the roasting pan. Add 1/2 cup of Port to the pan. Place the roasting pan atop 2 burners and boil until the mixture is reduced to 1 cup, whisking occasionally, about 5 minutes. Whisk the flour and reserved 1/4 cup fat in a medium saucepan over medium-low heat until the roux is light brown, about 5 minutes. Gradually whisk in the Port mixture and 2 1/2 cups degreased stock. Simmer until the gravy thickens enough to coat a spoon, whisking constantly, about 3 minutes. Stir in 2 tablespoons of Port. Season with salt and pepper. Carve the goose and serve with the gravy.