Goose: Goose in Cider

posted by Queen Bee 10-08-100 9:00 PM

Reader's Digest Cookbook
Goose in Cider

This recipe adapts well for wild goose. Since you will be using it with wild goose the intructions for reducing the fat and cholesterol are not necessary. (for those of you who want to try this with a domestic goose, which are quite fatty, one of the steps not included in the instructions for the Duck with Tangerines is, remove all extra fat pockets from the goose. Start at the *Roast.....and continue to medium cholesterol* in the duck intructions)
Preparation time 15 minute
Cooking time 3 1/4 hours
Ingredients (for 4-6)

1 (8 pound) goose
2 cups stock*
1 onion
6 cloves
1/2 orange
Salt and black pepper (to your taste)
2 1/2 cups dry hard cider or white wine
2 tablespoon calvados or brandy (optional)


Method: Wipe the goose thoroughly inside and out with a damp cloth.

Use the giblets to make stock ( see recipe for Wild Duck with Tangerines) Alternatively you could use a 16 ounce can of low sodium chicken stock.

Put the peeled onion and half an orange stuck with the 6 clove inside the goose. Sew up the vent or secure it with small skewers. Rub the skin with salt and freshly ground black pepper((to your taste) and prick the breast with a fork so the fat can drain out (with wild goose I don't think this step would be necessary ) Place the goose, breast side up, in a large roasting pan.

Pour in half the cider, all the stock and roast at 450F (230C, mark 8) for 15 minutes. Baste with more cider and reduce the heat to 350F (180C , mark 4) Continue roasting for about 3 hours, removing fat as it accumulates in the pan. Baste occasionally with the cider.

Remove the roasting pan from the oven and thoroughly skim the fat from the pan juices. If possible use a separating cup.

Pour the warmed calvados or brandy over the goose and set it alight. As soon as the flames die down, transfer the goose to a serving dish and keep it warm while making the gravy. (The flaming part of this step is optional.)

Pour the pan juices into a saucepan and boil them briskly until they have reduced to a thin gravy.

Suggested accompaniments Boiled new potatoes and red cabbage cooked with apples and vinegar Serve the gravy separately

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