Roast Goose With Juniper Berry Sauce And Chestnut Custard

Serves: 4

Amos O'Hara

1 January 1970

Based on User reviews:

51

Spice

50

Sweetness

45

Sourness

43

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1

Salt

1

Black Pepper

2 sprigs

Thyme

1 sprig

Rosemary

3

Bay Leaves

1

Garlic (head)

2

Carrots

1

Celery Root

2

Sweet Potatoes

2

Turnips

2

Parsnips

910 g

Chicken Bone

2

Onions

2 stalks

Celery

1

Carrot

1 tbsp

Tomato Paste

1

Red Wine (quart)

1

Bay Leaf

60 g

Butter

30 g

Corn Oil

30 g

Gin

280 g

Cream

3

Eggs

140 g

Chestnut Puree

110 g

Chestnut (boiled, diced)

Directions:

1

Place goose in an oiled roasting pan

2

Season goose, inside and out with salt and pepper

3

Inside goose, place thyme, rosemary, bay leaves, half a head of garlic and juniper berries

4

Roast in a preheated 350 degree oven for 1 1/2 to 2 hours, depending on size of goose (14 minutes per pound)

5

During that time, peel and cut the vegetables in cubes of 1 to 1 1/2 inches, and set aside

6

Baste the goose with its own fat every 10 minutes

7

45 minutes before the goose is done, remove the excess fat from the pan and add the vegetables and half a head of garlic

8

Roast the bones in a 350 degree oven for 35 minutes

9

When half done, add the vegetables and roast together

10

In the last 5 minutes, add the tomato paste

11

Remove from the oven and transfer to pot and cover with water (or chicken stock if available)

12

De-glaze, with red wine, the pan in which the bones had been roasted, reduce 50 percent and add to the stock

13

Crush the juniper berries on a cutting board with the bottom of a sauce pot, add to the stock with the thyme, rosemary, bay leaf and garlic, simmer 1 1/2 hours

14

Strain into a saucepan and reduce gravy to a fine chinois consistency (when it coats the back of a spoon)

15

Finish by whisking in butter, add gin, salt and pepper and reserve in a hot bain marie (double boiler)

16

Mix all the ingredients, starting with the cream and finishing with diced chestnuts

17

Butter 8 small dariol molds and divide the mixture between them

18

Cook in a bain marie (double boiler) in a preheated 325 degree oven for 20 minutes

19

Cool for a few minutes before un-molding onto the serving platter with the goose and the roast vegetables