Holiday Roast Goose
from the kitchen of Sharmagne Leland-St.John

Marinade:
1 white onion, peeled and cut into chunks
1 parsley root, peeled and cut into chunks
1 carrot, roughly chopped
2 sprigs fresh rosemary
3 bay leaves
1 teaspoon whole white peppercorns
2 cups dry white wine, pinot grigio, pinotgris, etc

1 whole goose
Sesame oil

Stuffing:
Chestnut Stuffing
This recipe is for turkey stuffing so you will likely have a
bit left over which you can bake in another pan alongside the
goose or in a saucepan.

Combine the onion, parsley root, carrot, rosemary, bay leaves, and
white peppercorns in a bowl. Stir in white wine.  Place goose in a
large bowl and pour marinade over goose. Cover with foil and marinate
in the refrigferator for at least 12 hours.

Preheat the oven to 425° F.

Remove the goose from the marinade and strain the marinade through a
sieve. Dry the goose inside and out with a tea towel. Rub salt and
pepper all over the skin. Fill the cavity with the chestnut stuffing.
Do not overstuff. Secure the opening with skewers. Pour oil into a
roasting dish.

Add stuffed goose, breast-side up.

Roast the goose in the preheated oven, turning occasionally, until golden
brown on all sides, about 20 minutes. Drain the fat frequently to avoid
an oven fire.

Heat the marinade in a saucepan over medium heat until warmed through,
approximately 5 minutes.

Pour the warm marinade into the roasting pan. Cover with a lid and return
to the oven. Reduce the oven temperature to 350 degrees F. and bake goose
for approximately 90 minutes or until no longer pink at the bone and the
juices run clear. A thermometer inserted into the thickest part of the thigh,
near the bone, should read 165° F.

Remove the goose from the roasting pan and transfer to a baking sheet. Set
the oven rack 6 inches from the heat source and preheat the oven's broiler.
Roast the goose for 3 to 5 minutes or until skin is golden-brown.

Remove the goose from the oven, cover with a doubled sheet of aluminum
foil, and allow to rest in a warm area for 10 minutes before slicing.

Strain the marinade/stock, remove any burnt bits and skim off the fat. Heat
the stock in a saucepan over high heat and cook for 5 to 10 minutes or until
the gravy is reduced by ⅓. Season with salt and pepper.

Remove the stuffing. Carve the goose and serve with gravy.


 

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