roast goose recipe

I did it! My first excursion into the world of goose was a success last week: Roast Goose with Orange and Madeira. The recipe was from Bon Appetit circa 1995 and found via epicurious.com. I was intrigued by the combination of oranges and Madeira (which is a bit like port). So off to the store I went for my goose and supplies. It's a perfect Christmas dinner when you want to splurge and challenge yourself in the kitchen.

Related: The iconic Ikea Swedish-Meatball recipe

Roast Goose Ingredients:


* 1 12 1/2-pound goose, neck reserved
* 1 tablespoon butter
* 3 shallots, sliced
* 1 1/2 cups Madeira
* 4 small oranges, quartered
* 4 cups canned low-salt chicken broth
* 1 cup fresh orange juice
* 4 large shallots, halved
* 1/3 cup plus 2 tablespoons Madeira
* 1 tablespoon cornstarch
* 2 tablespoons (about) honey

For the shallots:
* 1 tablespoon butter
* 18 shallots, peeled
* 1 1/2 cups Madeira
* 3/4 cup canned low-salt chicken broth
* 3 tablespoons honey

Roast Goose Recipe Directions

The recipe took two days in all--you need to boil the goose for 1 minute two days before roasting. So factor this into your planning--you'll need to have space in the fridge for a semi-cooked goose for two days around the holidays.

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The sauce was sublime--in fact it was a great dressing on the goose salad I served for lunch the next few days. The end product was worth the effort and the hours in the kitchen. I was so proud of my work an will 100% attempt this again.

It's lovely when paired with wild rice. As for a vegetable, try Brussels sprouts. And you'll definitely need a big red wine to pair with this meal--go big or go home!

I may just have to use this post again next year for Christmas--it is simply too beautiful. Happy New Year to all the chefs out there and all the parents getting by with mac and cheese--Momtrends embraces both worlds!

Now I am eager to know what you have been cooking over the holidays! Link away cooking friends.

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