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Ingredients (Serves 8) |
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1 13-pound goose, giblets
and neck discarded |
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3 garlic cloves,
thinly sliced |
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8 Gala or Golden
Delicious
apples, peeled, each
cut
into 6 wedges |
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¼ cup fresh lemon
juice |
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6 tablespoons sugar |
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¼ cup Calvados |
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1 ½ teaspoons ground
cinnamon |
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Roast goose with apple, a specialty of Alsace, has become a classic
Hanukkah dish in Paris. This recipe comes from Didier Lewkowicz, a
butcher in the old Jewish quarter of Paris. Serve a French red Bordeaux
with the goose.
Position rack in bottom third of oven and preheat to 350 degrees F.
Rinse goose inside and out; pat dry with paper towels. Sprinkle inside
and out with salt and pepper. Using knife, cut small slits all over
goose; place garlic slices into slits. Place goose on rack, breast side
down, in large roasting pan.
Roast goose 2 hours 45 minutes, basting occasionally with drippings and
removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast
until brown and thermometer inserted into thickest part of thigh
registers 175 degrees F, basting occasionally with drippings, about 45
minutes longer.
Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons
goose fat into 15x10x2-inch glass baking dish. Using slotted spoon,
transfer apples to baking dish; toss apples in goose fat. Add sugar,
Calvados and cinnamon to apples; toss. Bake apples alongside goose until
very tender and golden, about 1 hour.
Serve goose with caramelized apples. |
