Roast Goose With Oranges And Madeira
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
64
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Butter1.5 cups
Madeira4 small
Orange (quartered)1 cup
Orange Juice (fresh)1 tbsp
Cornstarch3 tbsps
HoneyDirections:
1
To make the goose: Remove excess skin, fat and quills from goose
2
Carefully lower goose into large pot of boiling water
3
Boil 1 minute
4
Remove from water
5
Pat dry
6
Place on rack in large pan
7
Chill uncovered 2 days
8
Melt butter in heavy large saucepan over medium heat
9
Add goose neck; cook until brown, turning once, about 5 minutes
10
Add slice shallots; sauté until tender, about 4 minutes
11
Add 1 1/2 cups Madeira and 1 orange
12
Boil until reduced by 1/3, scraping up browned bits, about 3 minutes
13
Add broth and juice
14
Boil until reduced to 2 cups liquid, about 45 minutes
15
Strain sauce into saucepan
16
(Can be made 2 days ahead
17
Chill
18
) Preheat oven to 325°F
19
Pierce goose skin (not meat) all over with fork
20
Place halved shallots and remaining 3 oranges in cavity of goose
21
Tie leg together to hold shape
22
Season with salt and pepper
23
Place goose, breast side down, on rack in roasting pan
24
Roast 1 1/2 hours
25
Transfer goose to platter
26
Pour off fat from pan
27
Place goose, breast side up, on rack in pan
28
Roast until thermometer inserted into thickest part of thigh registers 180°F
29
About 1 hour 15 minutes
30
Increase oven temperature to 450°F
31
Roast goose until golden, about 10 minutes
32
Transfer to platter
33
Pour off all fat from pan, leaving browned bits in pan
34
Pour 1/3 cup Madeira into pan
35
Gently heat pan while scraping up browned bits
36
Pour mixture into sauce
37
Dissolve cornstarch in remaining 2 tablespoons Madeira
38
Whisk into sauce
39
Boil until thickened to sauce consistency, about 7 minutes
40
Stir in 2 tablespoons honey
41
Season to taste with more honey, salt and pepper
42
Remove excess skin, fat and quills from goose
43
Carefully lower goose into large pot of boiling water
44
Boil 1 minute
45
Remove from water
46
Pat dry
47
Place on rack in large pan
48
Chill uncovered 2 days
49
Melt butter in heavy large saucepan over medium heat
50
Add goose neck; cook until brown, turning once, about 5 minutes
51
Add slice shallots; sauté until tender, about 4 minutes
52
Add 1 1/2 cups Madeira and 1 orange
53
Boil until reduced by 1/3, scraping up browned bits, about 3 minutes
54
Add broth and juice
55
Boil until reduced to 2 cups liquid, about 45 minutes
56
Strain sauce into saucepan
57
(Can be made 2 days ahead
58
Chill
59
) Preheat oven to 325°F
60
Pierce goose skin (not meat) all over with fork
61
Place halved shallots and remaining 3 oranges in cavity of goose
62
Tie leg together to hold shape
63
Season with salt and pepper
64
Place goose, breast side down, on rack in roasting pan
65
Roast 1 1/2 hours
66
Transfer goose to platter
67
Pour off fat from pan
68
Place goose, breast side up, on rack in pan
69
Roast until thermometer inserted into thickest part of thigh registers 180°F
70
About 1 hour 15 minutes
71
Increase oven temperature to 450°F
72
Roast goose until golden, about 10 minutes
73
Transfer to platter
74
Pour off all fat from pan, leaving browned bits in pan
75
Pour 1/3 cup Madeira into pan
76
Gently heat pan while scraping up browned bits
77
Pour mixture into sauce
78
Dissolve cornstarch in remaining 2 tablespoons Madeira
79
Whisk into sauce
80
Boil until thickened to sauce consistency, about 7 minutes
81
Stir in 2 tablespoons honey
82
Season to taste with more honey, salt and pepper
83
To make the shallots: Melt butter in heavy large saucepan over medium heat
84
Add shallots; sauté until golden, about 10 minutes
85
Stir in Madeira, broth and honey
86
Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes
87
(Glazed shallots can be made 1 day ahead
88
Cover and refrigerate
89
Rewarm over low heat, stirring often, before serving
90
) Carve goose
91
Arrange slices on plates
92
Top with Madeira-glazed Shallots and sauce and serve
93
Melt butter in heavy large saucepan over medium heat
94
Add shallots; sauté until golden, about 10 minutes
95
Stir in Madeira, broth and honey
96
Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes
97
(Glazed shallots can be made 1 day ahead
98
Cover and refrigerate
99
Rewarm over low heat, stirring often, before serving
100
) Carve goose
101
Arrange slices on plates
102
Top with Madeira-glazed Shallots and sauce and serve