Roast goose has been a holiday favorite
for centuries. A spicy compote of poached dried fruit complements
this succulent bird very nicely.
Roast Goose with
Brandied Fruit Compote
- Brandied Fruit Compote (recipe follows)
- 1 (9 to 11-pounds) goose
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- Prepare Brandied Fruit Compote; after
stirring in brandy, cover and refrigerate as directed.
- Reserve goose neck and giblets for other
uses, if desired. Pull off and discard lumps of fat. Rinse goose
inside and out; pat dry. Place orange and lemon slices in body
and neck cavities.
- Place bird breast down and fasten neck
skin to back with a long metal skewer, closing cavity securely.
Then turn bird on its back. Tuck in tail,then fold skin over
cavity; close with metal skewers. Prick skin all over at 1-inch
intervals.
- Place goose, breast down, on a rack in
a large, shallow roasting pan. Roast in a 400°F (205°C)
oven for 1 hour. Every 30 minutes, siphon or spoon out fat from
pan.
- After 1 hour, turn goose breast up. Reduce
oven temperature to 325°F (160°C) and continue to roast
until meat near thighbone is not longer pink, about 1 1/2 to
2 more hours; cut to test. Continue to siphon or spoon out fat
from pan every 30 minutes.
- Reheat and thicken compote as directed.
Spoon into a serving dish; let cool slightly. offer compote to
spoon over goose.
Makes 8 servings.
Brandied Fruit Compote
- 2 cups water
- 1/2 cup orange juice
- 3 tablespoons honey
- 1 teaspoon grated orange peel
- 5 whole allspice
- 1/4 teaspoon ground ginger
- 1 (2-inch) cinnamon stick
- 1/2 cup raisins
- 1 apple, thinly sliced
- 2 cups mixed dried fruit
- 1/2 cup brandy or orange juice
- 1 tablespoon cornstarch
- In a 3-quart pan, combine water, orange
juice, honey, orange peel, allspice, ginger, and cinnamon stick.
Stir in raisins, apple, and mixed dried fruit. Bring to a boil
over high heat; then reduce heat, cover, and simmer for 3 minutes.
- Remove from heat; stir in brandy or orange
juice. Let cool, then cover and refrigerate for at least 4 hours
or until next day.
- Stir together 1/2 cup of the fruit liquid
and cornstarch; then stir into fruit. Cook over medium-high heat,
stirring, until thickened.
Makes 8 servings.
loading
|
