ROAST GOOSE WITH POMEGRANATE GLAZE
This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 16
Steps:
- Pat goose dry inside and out. Prick skin all over with a toothpick.
- Toast coriander, cumin, and sesame seeds with 1 tablespoon salt in a skillet over medium heat for 5 minutes. Let cool. Finely grind. Rub 1 tablespoon mixture inside cavity of goose, and rub the remainder over skin. Place ginger, garlic, scallions, and orange in cavity. Secure wings to body with metal skewers. Tie legs together with twine.
- Place goose, breast down, on a rack set in a roasting pan. Add enough water to come just below rack. Cover with parchment and several layers of foil. Bring to a simmer over 2 burners, and steam goose 1 hour, adding water as necessary. Flip goose, and steam 1 1/2 hours more.
- Transfer goose to a wire rack; let cool for 10 minutes. Carefully tip goose over a bowl to catch juices from cavity. Let cool. (Goose and juices can be refrigerated overnight; let stand at room temperature for up to 1 hour before roasting.)
- Preheat oven to 450 degrees. Place vegetables on a rimmed baking sheet. Add water and reserved juices from cavity, and roast vegetables for 30 minutes.
- Place goose on wire rack over vegetables, and brush goose with 3 tablespoons molasses. Roast, adding water if vegetables darken too quickly, until goose is browned, about 15 minutes.
- Transfer goose and rack to a second rimmed baking sheet, and let rest. Discard vegetables. Place baking sheet with pan juices over 2 burners on medium heat. Stir in sherry, and bring to a boil. Strain into a large saucepan. Stir in pomegranate juice, stock, remaining molasses, salt, and pepper. Boil until reduced to 1 1/2 cups, 10 to 12 minutes.
- Transfer goose to a platter. Garnish with pomegranates. Serve with gravy.
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Lamon Gray
[email protected]This is a great recipe for a special occasion meal. The goose was cooked perfectly and the glaze was delicious.
Malak Koko
[email protected]I'm not a big fan of goose, but I really enjoyed this recipe. The pomegranate glaze really made the dish.
Jay-Man
[email protected]This was my first time cooking goose and it turned out great! The recipe was easy to follow and the glaze was amazing.
Erica Rosado
[email protected]This is a great recipe for a special occasion meal. The goose was cooked perfectly and the glaze was delicious.
Majedur 2002
[email protected]I'm not a big fan of goose, but I really enjoyed this recipe. The pomegranate glaze really made the dish.
Bijay Das
[email protected]This was my first time cooking goose and it turned out great! The recipe was easy to follow and the glaze was amazing.
Mesi Zewde
[email protected]This is a great recipe for a special occasion meal. The goose was cooked perfectly and the glaze was delicious.
Ammanouel Khanania
[email protected]I made this for Christmas dinner and it was a huge hit. The goose was so juicy and flavorful, and the glaze was the perfect finishing touch.
anthony johnson
[email protected]This recipe is a bit time-consuming, but it's worth it. The goose was fall-off-the-bone tender and the glaze was amazing.
Nhata Yeedil
[email protected]I'm not a fan of pomegranate, but I loved the glaze on this goose. It was the perfect balance of sweet and tart.
jasmi stha
[email protected]This is a great recipe for a special occasion. The goose was perfectly cooked and the glaze was delicious.
Jason Griffith
[email protected]I made this for a dinner party and everyone raved about it. The goose was so moist and flavorful.
Tharmathurai Kajagoban
[email protected]This was my first time cooking goose and it turned out great! The recipe was easy to follow and the glaze was delicious.
iphendule mene
[email protected]I'm not a big fan of goose, but I really enjoyed this recipe. The pomegranate glaze really made the dish.
Declores Rose
[email protected]This is the best roast goose I've ever had. The meat was perfectly cooked and the glaze was to die for.
Babak Mehrabi Realtor
[email protected]I followed the recipe exactly and the goose turned out perfectly. The glaze was amazing and really made the dish.
Jony Ahammed
[email protected]This roast goose with pomegranate glaze was absolutely delicious! The meat was so tender and juicy, and the glaze was the perfect combination of sweet and tangy. I will definitely be making this again.