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Roast Goose a l'Orange
From Country Living Magazine
- November 1998 Issue |
|
Ingredients (Serves 8) |
1 12-pound goose,
thawed if frozen |
1 teaspoon plus
½ teaspoon salt |
|
1 teaspoon ground thyme |
|
1 teaspoon paprika |
½ teaspoon ground
black pepper |
1 large carrot,
peeled and sliced |
|
1 small onion, quartered |
|
3 cups water |
|
1 bay leaf |
|
2 large navel oranges |
|
½ cup sugar |
|
¼ cup dry white wine |
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2 tablespoons cornstarch |
Orange leaves or watercress,
Orange blossoms
(optional) |
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Two days ahead, prepare goose: In 8-quart or larger saucepot, heat 4
quarts water to boiling over high heat. Meanwhile, remove neck and
giblets from goose. Rinse goose, neck, and giblets. Remove excess fat in
body cavity; reserve for use in Step 2. Place goose on wire rack in
sink. Ladle boiling water over the goose, turning on all sides. (Skin
will shrink and whiten.) Place goose, breast side up, on rack in large,
deep roasting pan. In cup, combine 1 teaspoon salt, the thyme, paprika,
and pepper; sprinkle spice mixture inside the body and outside skin of
the goose. Push legs under band of skin, if present, or tie together
with string. Turn wing tips under neck skin in back. Refrigerate goose
uncovered 1 or 2 days to dry its skin.
Meanwhile, prepare broth for sauce: In same saucepot, heat reserved
goose fat until rendered. Discard all but 1 tablespoon fat. (Goose fat
may be chilled and reserved for cooking or fed to wild birds.) In goose
fat, sauté carrot, onion, neck and giblets until well browned. Add water
and bay leaf; cover and heat to boiling over high heat. Reduce heat to
low and simmer 1 hour to make broth for sauce. Strain broth; cool and
refrigerate.
To roast goose, heat oven to 400 degrees F. Roast goose, uncovered, on
lowest oven rack 1 hour. Meanwhile, with citrus "stripper" or vegetable
peeler, remove just the orange part of skin of oranges in one continuous
strip about ¼ inches wide. In 1-quart saucepan, heat orange strips with
water to cover to boiling; drain. Repeat boiling 2 more times.
Meanwhile, cut leftover oranges in half and ream or juice to extract ½
cup juice; set aside. |
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Remove accumulated goose fat from roasting pan. Lower oven temperature
to 325 degrees F and continue roasting goose 2 to 2 ½ hours or until
thigh registers 185 degrees F. (Remove accumulated fat from roasting pan at 30 minute intervals.)
Transfer goose to platter; let stand 15 minutes before carving.
In 2-quart saucepan, heat sugar and orange juice
to boiling. Add orange strips and boil 1 minute; transfer strips to
plate and set juice mixture aside. In cup, combine wine and cornstarch
until smooth. Stir 2 ½ cups goose broth, ½ teaspoon salt, and the
cornstarch mixture into orange-juice mixture. Heat to boiling, stirring
constantly, until thickened. Pour orange sauce into
serving bowl and keep warm.
Garnish goose with orange strips; platter with leaves and
blossoms. Carve goose and serve with sauce. |
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