Roast Christmas Goose

Yield 6
RECIPE Ingredients
  • 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
Recipe notes
This recipe for roast goose results in a succulent, flavorful bird with crispy skin. By poaching first, the goose requires only a half-hour at high heat in the oven.
RECIPE Preparation
  1. 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.
  2. 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.
  3. Pour chicken stock and white wine into a covered roasting dish large enough to hold the goose, and bring to a boil. Place goose breast side down on a rack covered with parchment and lower into stock. Add browned giblets 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 simmering liquid into the sauté pan used in step 2, deglaze the pan, then scrape the thickened liquid back into the roasting pan.
  4. Cover pan and cook very gently, regulating heat, if necessary, to keep it just simmering.
  5. After an hour, turn goose over, being careful not to break the skin. (A pair of rubber gloves is helpful here). 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.
  6. Recipe may be done ahead to this point.
  7. To finish immediately, preheat oven to 450° F.
  8. 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 15 to 20 minutes.
  9. 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.
  10. Add porcini and soaking liquid, cherries, Armagnac, and red currant jelly. Season to taste with salt and pepper, and keep warm until needed.
  11. 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.