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Ingredients (Serves 6) |
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The Goose |
1 13-pound goose
(thawed if frozen); neck,
heart, gizzard, and wing tips
reserved for stock |
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3 tbsp Dijon mustard |
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2 tbsp fresh lemon juice |
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2 garlic cloves, minced |
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1 tsp salt |
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½ tsp ground black pepper |
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½ tsp dried savory |
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The Stock |
3 14-ounce cans low-salt
chicken broth |
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1 carrot, cut into 1-inch pieces |
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1 small onion, sliced |
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3 ½ tbsp balsamic vinegar |
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3 fresh Italian parsley sprigs |
Reserved goose neck
(cut in 3-inch pieces), heart,
gizzard, and wing tips |
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The Gravy |
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1/2 cup plus 2 tbsp tawny Port |
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1/3 cup all purpose flour |
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 The
Goose:Position oven rack in bottom third of oven and preheat to
425 degrees. Remove excess fat and skin from main body cavity and neck
cavity. Pierce goose with sharp fork, especially where fat is thickest
on legs and lower breast. Sprinkle cavities and skin with salt and
pepper. Tie legs together to hold shape. Place goose, breast side down,
on V-shaped rack set in roasting pan. Add enough water to pan to reach
depth of ½ inch. Roast 40 minutes. Spoon off fat from surface of liquid
in pan; reserve ¼ cup fat.
Reduce oven temperature to 350 degrees. Use tongs as aid, turn goose
onto 1 side. Roast 30 minutes. Turn goose onto second side. Roast 30
minutes.
Whisk mustard, lemon juice, garlic, salt, pepper, and savory in small
bowl to blend. Turn goose breast side up. Brush goose with
mustard-garlic mixture. Roast until meat thermometer inserted into
thickest part of thigh registers 175 degrees and juices run clear when
thigh is pierced with fork, about 50 minutes. Transfer goose to platter;
tent loosely with foil to keep warm. Reserve pan juices.
Meanwhile, Prepare Stock:
Bring all ingredients to boil in large saucepan. Reduce heat to
medium and simmer, uncovered, until reduced to 3 cups, occasionally
skimming surface, about 1 hour. Strain stock into bowl; spoon off fat.
The Gravy:
Spoon off fat from top of reserved juices in roasting pan. Add ½ cup
Port to pan. Place roasting pan atop 2 burners and boil until mixture is
reduced to 1 cup, whisking occasionally, about 5 minutes. Whisk flour
and reserved 1/3 cup fat in medium saucepan over medium-low heat until
roux is light brown, about 5 minutes. Gradually whisk in Port mixture
and 2 ½ cups degreased stock. Simmer until gravy thickens enough to coat
spoon, whisking constantly, about 3 minutes. Stir in 2 tablespoons Port.
Season with salt and pepper. Carve goose and serve with gravy. |
