CHEF JOHN'S ROAST CHRISTMAS GOOSE
I used half the wings to make a basic reduction sauce and the subtle smokiness worked wonderfully with the red wine, balsamic vinegar, and blackberry notes. The sauce is certainly optional, as this could be served plain with just some cranberry sauce on the side. I hope you're able to give this very easy-to-prepare, gorgeous roast goose a try.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Goose
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting pan.
- Combine wing sections, water, wine, and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.
- Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees F (66 degrees C).
- Stir balsamic vinegar, blackberry jam, and black pepper into red wine mixture; bring to simmer over medium heat. Simmer until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.
- Brush melted goose fat from bottom of pan onto the goose breast. Drizzle with sauce and serve.
Nutrition Facts : Calories 1107.5 calories, Carbohydrate 8.6 g, Cholesterol 317.1 mg, Fat 77.5 g, Fiber 0.1 g, Protein 85.7 g, SaturatedFat 25.2 g, Sodium 263.8 mg, Sugar 7.6 g
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Ryan Ewing
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
laiba farooq
[email protected]I'm glad I tried this recipe, but I don't think I'll be making it again. It was just too much work for me.
katelyn Naquin
[email protected]This recipe is definitely not for beginners. It's very complicated and easy to mess up.
Seyoum Fonja Dibaba
[email protected]I'm not sure what all the hype is about this recipe. I found it to be just average.
Rohit Ojha
[email protected]I would not recommend this recipe. It was a waste of time and money.
Salim Vai
[email protected]This recipe was way too time-consuming. It took me all day to make and it wasn't even worth it in the end.
Chris Opio
[email protected]I followed the recipe exactly and the goose came out dry and overcooked. I'm not sure what went wrong.
Sidul ahmed
[email protected]I found this recipe to be a bit bland. I think it needed more spices and herbs.
Robert Dickerson
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The goose was delicious and the stuffing was amazing.
Hamid Shakeel
[email protected]I've made this recipe several times now and it always turns out amazing. The goose is always cooked perfectly and the stuffing is always delicious. I highly recommend this recipe.
Alizey star
[email protected]I tried this recipe for Christmas dinner and it was a hit! Everyone loved the goose and said it was the best they had ever had. Thank you for sharing this recipe!
M. Kamran M. Kamran
[email protected]This recipe is a keeper! The goose was so juicy and tender, and the skin was crispy and flavorful. I will definitely be making this again.
Malik Umair Hussain
[email protected]I'm not a big fan of goose, but I have to say this recipe was amazing. The goose was cooked to perfection and the stuffing was delicious. I will definitely be making this again next Christmas.
Anqa Shahid
[email protected]This was the best Christmas goose I have ever had! The meat was so moist and flavorful, and the skin was crispy and golden brown. I followed the recipe exactly and it turned out perfectly. Thank you, Chef John!