Roast Goose with Port Gravy

4.1
(16)

I've made this goose several times, and it is fantastic. A perfect holiday meal!

Servings:
10
Yield:
10 servings

Ingredients

  • 1 (12 pound) fresh goose

  • 3 onions

  • 2 stalks celery

  • 4 slices French bread

  • 2 carrots

  • 1 cup boiling water

  • 1 cup dry white wine

  • ¼ cup tawny port wine

  • cup all-purpose flour

  • 3 cups chicken broth

  • salt to taste

  • ground black pepper to taste

Directions

  1. Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper.

  2. Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan.

  3. Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.

  4. Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.

  5. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.

  6. With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.

Nutrition Facts (per serving)

676 Calories
42g Fat
15g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 676
% Daily Value *
Total Fat 42g 53%
Saturated Fat 13g 65%
Cholesterol 170mg 57%
Sodium 444mg 19%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 51g
Vitamin C 4mg 18%
Calcium 51mg 4%
Iron 6mg 34%
Potassium 832mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.