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Ingredients (Serves 12) |
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1
7- to 8-lb. domestic goose |
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1 tsp. dried marjoram,
crushed |
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¼ to ½ tsp. coarsely ground
black pepper |
1 medium unpeeled orange,
cut into wedges |
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1 stalk celery, cut up |
1 lb. parsnips, peeled and
cut into 1 ½-inch
pieces |
2 large
quince, quartered
(core, if
desired) |
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3 large pomegranates |
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1 18-oz. jar plum jam
(about 1 ½ cups) |
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1/3 cup apple cider or
juice |
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3 Tbsp. soy sauce |
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1 ½ tsp. shredded lemon peel |
Fresh herbs, sage, opal basil,
or tarragon (optional) |
Whole or sliced apples
(optional) |
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Edible flowers (optional) |
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Preheat oven to 350 degrees. Rinse goose; pat dry with paper towels.
Sprinkle the body cavity and rub the outside of the skin with marjoram
and pepper. Stuff the cavity with orange wedges and celery.
Skewer neck skin to back; tie legs to tail using 100 percent cotton
string. Twist wings under back. Prick entire skin with a
fork.
Place goose, breast side up, on a rack in a shallow roasting pan. Insert
a meat thermometer into thigh meat (bulb should not touch the bone).
Roast, uncovered, for 2 to 2 ½ hours, or until the thermometer registers
180 degrees, drumsticks move easily in sockets, and juices run clear.
Using a basting bulb, carefully discard the hot, liquid fat as it
accumulates during roasting. Place parsnips and quince alongside goose.
Roast with goose during last 45 minutes of roasting.
For glaze: Halve pomegranates. Using the tip of a spoon, remove 2
tablespoons of whole pomegranate seeds; set aside. Squeeze remaining
pomegranates with a hand juicer. (About
½ cup of juice)
In a medium saucepan combine jam, pomegranate juice, cider, soy sauce,
and lemon peel. Bring mixture just to boiling; reduce heat. Simmer,
uncovered, for 15 minutes or until reduced to 1 ½ cups, stirring
frequently as mixture thickens. Strain through a sieve set over a bowl.
Baste goose with ½ cup of the strained glaze mixture during the last 15
minutes of roasting; reserve remaining glaze.
Reheat glaze to serve as a sauce. Cover goose; let stand 15 minutes
before carving.
Transfer goose to serving platter. Surround with fresh herbs, whole or
sliced apples, or edible flowers, if desired. To serve, carve goose;
spoon remaining glaze over sliced goose. Sprinkle with the reserved
pomegranate seeds. Serve with parsnips and quince.
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