Tantalize your taste buds with a culinary journey into the realm of delectable goose dishes, where succulent goose meat harmoniously blends with an array of tantalizing flavors. Discover the art of preparing a succulent Roast Goose with Apple Prune Stuffing, a classic dish that exudes elegance and sophistication. Indulge in the rich, savory flavors of Goose Confit, where tender goose legs are lovingly preserved in their own fat, resulting in an explosion of taste with every bite. Experience the rustic charm of Goose Stew, a hearty and comforting dish that showcases the versatility of goose meat. Elevate your culinary skills with Pan-Seared Goose Breast with Cherry Sauce, a gourmet creation that combines the tender texture of goose breast with the vibrant sweetness of cherries. Embark on a culinary adventure with these enticing goose recipes, each offering a unique symphony of flavors that will leave you craving for more.
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GOOSE WITH APPLE-PRUNE STUFFING
Number Of Ingredients 19
Steps:
- Sprinkle inside of goose with salt. Prick skin well set aside. In a skillet, sauté celery, onion and garlic in butter transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until thermometer reads 185°. Drain fat from pan as it accumulates. Remove all stuffing.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
DANISH ROAST GOOSE WITH PRUNES & APPLES
This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough
Provided by Bergy
Categories Goose
Time 3h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the pitted prunes overnight.
- Clean out all excess fat from the goose (keep the fat to render for later use).
- Rub the goose inside and out with the lemon salt& pepper.
- Stuff the bird with the prunes& apples and truss the bird.
- Prick the goose all over to help the fat escape while roasting.
- Place the goose on a roasting rack on it's side in a 375F oven.
- After 30 minutes pour off the fat.
- Pour in the boiling stock& continue cooking.
- Baste the goose from time to time.
- After 1 1/2 hours turn the goose on it's other side.
- Roast for another 1 1/2 hours.
- 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat.
- During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water.
- Use the pan juices (fat removed to make your gravy).
ROAST GOOSE WITH STUFFING
A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!
Provided by Ann
Categories Meat and Poultry Recipes Game Meats Goose
Time 5h40m
Yield 6
Number Of Ingredients 22
Steps:
- In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
- Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
- Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
- In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
- Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.
Nutrition Facts : Calories 1169.2 calories, Carbohydrate 63.3 g, Cholesterol 253.8 mg, Fat 67.9 g, Fiber 6.2 g, Protein 74 g, SaturatedFat 23.2 g, Sodium 880.5 mg, Sugar 28.7 g
ROAST GOOSE WITH APPLE STUFFING
Enjoy the flavors of autumn in this hearty, fragrant roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h10m
Yield 8
Number Of Ingredients 14
Steps:
- Remove excess fat from goose.
- Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl.
- Heat oven to 350°F. Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over with fork.
- Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered 3 to 3 1/2 hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally, until thermometer reads 180°F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165°F. Place goose on heated platter. Let stand 15 minutes for easier carving.
- Pour drippings from pan into bowl; skim off fat. Return 1/4 cup drippings to pan (discard remaining drippings.) Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
- Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy.
Nutrition Facts : Calories 845, Carbohydrate 27 g, Cholesterol 195 mg, Fat 2, Fiber 3 g, Protein 59 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1000 mg
SCANDINAVIAN ROAST CHRISTMAS GOOSE
Steps:
- Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.
- Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.
ROAST GOOSE WITH APPLE AND PRUNES
Provided by Moira Hodgson
Categories dinner, main course
Time 4h
Yield 6 - 8 servings
Number Of Ingredients 14
Steps:
- Soak the prunes for an hour in the port.
- Preheat oven to 350 degrees.
- Melt the butter in a skillet and soften the onion, garlic and celery in the butter. Add the parsley, thyme, sage and apples. Mix thoroughly and add the prunes and port. Cook for 15 to 20 minutes. Add the bread crumbs and season with salt and pepper.
- Remove excess fat from the goose cavity (use this for roasting potatoes) and dry the goose inside and out with paper towels. Rub inside and out with lemon juice and season.
- Stuff the goose with the stuffing mixture and truss. Place on a roasting rack and roast for three to three-and-a-half hours, basting occasionally. The goose is done when the juices in the thigh are pale yellow. Let it rest for 15 minutes before serving.
Tips:
- Choosing the Right Goose: Opt for a young goose weighing around 10-12 pounds for optimal tenderness and flavor.
- Prepping the Goose: Ensure the goose is completely thawed before cooking. Remove any excess fat and giblets from the cavity, and rinse the goose inside and out.
- Stuffing the Goose: Prepare the stuffing according to the recipe, ensuring it is not too moist or dry. Stuff the goose loosely, allowing for expansion during cooking.
- Trussing the Goose: Securely truss the goose with kitchen twine to maintain its shape and prevent the stuffing from spilling out.
- Roasting the Goose: Roast the goose breast-side up on a roasting rack in a preheated oven. Baste the goose with its own juices or a mixture of melted butter and water every 30 minutes to prevent dryness.
- Cooking Time: Allow approximately 20-25 minutes per pound of goose for roasting. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Resting the Goose: Once roasted, remove the goose from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in tender and flavorful meat.
Conclusion:
Preparing a succulent and flavorful goose with apple-prune stuffing is a culinary feat that requires careful attention to detail. By following the outlined tips, you can ensure a perfectly cooked goose that will tantalize your taste buds. From selecting the right goose and preparing the stuffing to trussing and roasting it to perfection, each step plays a crucial role in achieving a memorable and delicious dish. Whether you're hosting a special occasion dinner or simply indulging in a comforting meal, this recipe provides a comprehensive guide to creating a remarkable goose dish that will leave you and your loved ones savoring every bite.
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