Roast Christmas Goose
D'Artagnan | Yield: 6
Forget your fear of flabby, greasy goose! This do-ahead method produces a succulent, flavorful bird with crispy skin. After poaching, only a half-hour of high heat roasting is needed before serving.
- One 9 to 11lb goose
- 3 tablespoons rendered goose fat
- 1½ cups each coarsely chopped carrots, onions, and celery
- 6 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups dry white wine
- 4 sprigs flat-leaf parsley
- Peelings from 1 green apple (optional)
- 6 cloves
- 1 large bay leaf
- 1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
- ½ cup dried cherries
- 2 tablespoons Armagnac
- 1 tablespoon red currant jelly
- Salt and freshly ground black pepper to taste
- Remove giblets and neck from cavity, pull off any loose fat, and cut off first 2 wing joints, if still attached, and reserve. Wash goose, tie legs together, with a fork, prick the goose all over, and set aside.
- Put goose fat in a large sauté pan over medium-high heat, and render about 3 tablespoons of fat. Remove and discard remaining fat (or use later). Add giblets, wing pieces, neck, and vegetables to pan. Sauté until vegetables are browned, about 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often.
- Pour chicken stock and white wine into a covered roasting dish large enough to hold the goose, and bring to a boil. Add goose, breast side down, pieces of browned goose, and vegetables, parsley, apple peelings, cloves, and bay leaf. Pour in enough water to cover goose by about two-thirds, and bring to a simmer. Whisk a cup of this liquid into the sauté pan, then scrape the thickened liquid back into the roasting pan.
- Cover pan and cook very gently, regulating heat, if necessary, to keep it just simmering.
- After an hour, turn goose over, being careful not to break the skin. (A pair of rubber gloves is an easy way to do this.) Poach goose a total of 2 to 3 hours, or until meat is tender when pierced with a fork. Turn off heat and finish immediately, later in the day, or the next day.
- Recipe may be done ahead to this point.
- To finish immediately, preheat oven to 450° F.
- Remove goose from liquid, drain, and place on a rack in a shallow roasting pan. Roast until skin is brown and crispy, about 30 minutes. Take out of oven, and allow to stand for about 5 to 20 minutes.
- Meanwhile, skim grease from pan liquid and strain to remove pieces of goose, vegetables, and seasonings. Discard pieces of goose and seasonings. Purée vegetables in a blender or food processor, and add back to pan. Boil quickly to reduce liquid by about half.
- Add porcini and soaking liquid, cherries, Armagnac, and red currant jelly. Season to taste with salt and pepper, and keep warm until needed.
- To finish later or the next day, cover pan and set in refrigerator. When ready, remove layer of fat from liquid. Lift out goose and bring liquid to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10 minutes while preheating oven. Proceed with recipe as above.