|
Ingredients (Serves 8) |
1 goose (12 to 14), left at
room temperature 1 hour
before cooking |
1 medium-size bulb (head)
garlic, cut in half |
|
1 small onion, cut in half |
1 lemon or small orange,
cut in half |
¼ teaspoon each salt and
pepper |
1/3 cup sweet red wine,
such as port, sherry or
marsala, or apple juice |
|
1 tablespoon cornstarch |
|
1/3 cup water |
|
2 cups canned beef broth |
|
1 cup pitted prunes, halved |
|
 Place oven rack in lowest position. Heat oven 425 F.
Remove giblets, neck and any excess fat from around goose's body and
neck cavities, cutting with a small sharp knife when necessary. Discard
fat. Rinse bird inside and out with cool water. Taking care not to stab
the flesh, pierce skin all over with a fork; this will help render fat
from skin. Cut off wing tips and discard.
Put garlic, onion and lemon halves in body cavity. Tie ends of drumsticks
together to close cavity. Rub bird with salt and
pepper. Place breast up directly in a roasting pan. Place
neck next to goose.
Roast 30 minutes, then place roasting pan on stovetop.
Remove fat from pan to a 1-quart heatproof bowl
or glass measuring cup; you will remove about 2 cups. Turn bird
breast-side down; roast 30 minutes more, remove fat but do not turn bird
over. (See Note.)
Reduce oven temperature to 325 degrees F. Roast goose about 1 ½ hours
longer or until thermometer inserted into center of a thigh next to
body registers 185 degrees F. Remove bird to a carving board; cover loosely with foil. Discard neck.
Pour pan drippings into a heatproof container and discard when cool.
Place roasting pan on burner over medium heat. Add wine and stir with a
wooden spoon, scraping up any browned bits. When mixture darkens and
becomes syrupy, stir cornstarch into water until blended, then whisk
into wine mixture. Boil 1 minute; whisk in broth and stir in prunes.
Cook, stirring occasionally, 5 minutes or until fruit has plumped and
sauce is slightly thickened.
Note. This fat is wonderful for frying potatoes (store it in the
fridge). But go easy: It is fat, after all. |
