Mustard and Garlic Roast Goose
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.
Ingredients
For the mustard and garlic 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, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 teaspoon dried savory
For the stock
- Three (14-ounce) cans low-sodium canned chicken broth, or 5 1/4 cups homemade chicken stock
- 1 carrot, cut into 1-inch (25-mm) pieces
- 1 small onion, sliced
- 3 1/2 tablespoons balsamic vinegar
- 3 sprigs flat-leaf parsley
- Reserved goose neck, (cut into 3-inch [8-cm] pieces), heart, gizzard, and wing tips
For the gravy
- 1/2 cup plus 2 tablespoons Tawny Port
- 1/3 cup all-purpose flour
Instructions
Make the mustard and garlic roast goose
- 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.
- 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.
- In a small bowl, whisk together the mustard, lemon juice, garlic, salt, pepper, and savory. 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. Move the goose to a platter; tent loosely with foil to keep warm. Reserve the pan juices.
Meanwhile, make the stock
- 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
- 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. In a medium saucepan, over medium low heat, whisk the flour and reserved 1/4 cup fat 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.
An LC Original
View More Original RecipesNutrition
Serving: 1 portionCalories: 940 kcalCarbohydrates: 16 gProtein: 42 gFat: 78 gSaturated Fat: 23 gMonounsaturated Fat: 41 gTrans Fat: 0.002 gCholesterol: 181 mgSodium: 701 mgFiber: 1 gSugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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