Crispy Roast Goose
Posted in Poultry Recipes Tell-a-FriendImpress your family and friends with this moist and absolutely delicious crispy roast goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime.
Ingredients
1 (± 5 kg) goose
250 g wild rice
1,25 litres cold water
good knob butter
375 g shiitake mushrooms, sliced
1 onion, chopped
1 egg
salt and freshly ground black pepper to taste
150 ml dry sherry
475 ml giblet stock
Method
Carefully prick the goose on all sides with a cocktail stick, taking care to avoid piercing the flesh
Fill a pot large enough to hold the goose 2/3 full of water and bring to the boil.
Submerge the bird neck side down for 1 minute until goose bumps arise on the goose — turn goose to tail side down and repeat the process — remove goose from the pot and drain
Place goose breast side up on a rack in a large roasting tin — set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours
Cook the rice the night before roasting the goose — place the rice in a pot with water and bring to the boil — reduce heat to low, cover and simmer 45 minutes — refrigerate overnight
Preheat oven to 180°C
Melt the butter in a frying pan over medium heat and cook the onion until tender
Mix in cooked rice, mushrooms and egg — season mixture with salt and pepper
Sprinkle the goose inside and out with salt and pepper
Fill goose cavities with the rice and mushroom mixture
Seal cavities with kitchen string and place the goose breast side down on a rack in a roasting tin
Roast bird 1½ hours in preheated oven; do not open the oven door
Remove bird from the oven and use a baster to remove the fat that has accumulated in the bottom of the tin
Turn bird on its back in the roasting tin, and continue roasting for 1 hour or until the internal temperature when tested with a meat thermometer has reached a minimum of 80°C
Remove goose from the oven and transfer to a larger tin — increase the oven temperature to 200°C — return goose to the oven for 15 minutes to further crisp and brown the bird
Take out the goose and let it sit uncovered for 30 minutes before removing stuffing
To make gravy, place the original roasting tin over 2 burners — mix in dry sherry and scrape the tin with a wooden spoon
Combine these drippings with giblet stock to make gravy for the goose and stuffing.
Category: Entrée
Cuisine: Global
Sub-Category: Poultry
Total Views: 1554
Word Count: 717
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