Recipe Archives->Gamebirds->Roast Goose 03

Roast Goose with Apricot & Rice Stuffing

1 cup dried apricots, coarsely chopped
1/2 cup dried currants
2 cups ruby Port

4 cups chicken stock
2 tablespoons butter
2 tablespoons vegetable oil
2 small onions, minced
2 celery stalks, chopped
2 cups long-grain rice

1/2 cup chopped fresh parsley
2 tablespoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups apple cider
4 cups Goose Stock

11-to-13 pound goose, fat removed from cavity, neck, gizzard and heart reserved
1 lemon halved
1 tablespoon salt
1 tablespoon freshly ground pepper

2 cups Goose Stock

1/2 cup currant jelly

For stuffing, place apricots and currants in separate bowls.  Pour
1 cup Port over each.  Let macerate 6 hours.

Bring stock to boil in medium saucepan.  Melt butter with oil in
large saucepan over medium heat.  Add onoins and celery and saute
5 minutes.  Add rice and stir until translucent.  Add hot stock
and mix well.  Reduce heat to low and cook until all liquid is
absorbed.  Transfer to a large bowl.

Drain apricots and currants; reserve 1 cup Port.  Mix apricots,
currants, parsley, thyme, salt and pepper into rice.  Set aside.

For sauce, boil cider in heavy medium saucepan until reduced to
one cup.  Add stock and 1 cup reserved Port.  Reduce heat and simmer
until reduced to 1 1/2 cups, stirring constantly.

For goose, preheat oven to 350F.  Pierce goose skin (not meat) all
over with fork.  Cut off wing tips at joint.  Rub goose inside and
out with lemon, salt and pepper.  Fill main cavity and neck loosely
with stuffing.  Skewer neck cavity closed.  Leave main cavity open.
Tie legs together.  Place any remaining stuffing in a small buttered
baking dish; cover with foil.

Place goose breast side up on a rack set in a large roasting pan.
Roast goose 1 3/4 hours, basting every 30 minutes with pan drippings.

Pour off fat accumulated in pan.  Continue roasting goose until
meat thermometer inserted in thickest part of thigh registers 180F,
basting goose with stock and drippings in pan every 30 minutes and
covering goose with foil if browining too quickly, about 1 hour.
(Place stuffing in baking dish in oven during last hour and baste
with stock every 30 minutes).

Transfer goose to a heated platter.  Strain pan juices into bowl
and degrease.  Set roasting pan over medium heat.  Return juices
and bring to a boil, scraping up any browned bits.  Transfer juices
to heavy saucepan.  Add Port sauce and simmer until reduced to 1
1/2 cups, about 10 minutes.  Add jelly and stir over medium heat
until jelly is melted.  Serve goose and dressing, passing sauce
separately.


Goose Stock

9 cups chicken stock
  neck, gizzard and heart from one goose
2 celery stalks, chopped
1 carrot, peeled and chopped
1 bouquet garni (1 celery stalk, 1 bay leaf, 2 thyme sprigs, 6
  peppercorns)

Simmer all ingredients in heavy large pot until liquid is reduced
to 6 cups, skimming surface occasionally.  Strain.

Printable version: roast-goose03.txt.