0.0 – 0 reviews • Orange Recipes
| Level: |
Advanced |
| Total: |
2 days 9 hr 10 min |
| Active: |
1 hr 20 min |
| Yield: |
8 to 10 servings |
| Level: |
Advanced |
| Total: |
2 days 9 hr 10 min |
| Active: |
1 hr 20 min |
| Yield: |
8 to 10 servings |
Ingredients
- 1 cup Sauvignon Blanc
- 1 tablespoon grated fresh ginger
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 18 cloves garlic
- 1 onion, sliced, plus 2 whole onions
- One 8-pound goose, aged for 1 week
- 1 teaspoon ground ginger
- 6 bay leaves
- Sea salt and freshly ground black pepper
- 2 cups chicken stock
- 1 bunch fresh parsley
- 2 tablespoons whole black peppercorns
- 1 cup 1/2-inch chunks fingerling potatoes
- 1 cup 1/2-inch chunks rutabaga
- 1 cup 1/2-inch chunks turnips
- 4 shallots
- 3 blood oranges
- 2 ounces cassis syrup
- 2 ounces limoncello
- 2 ounces butter
Instructions
- Add the wine, fresh ginger, olive oil, pepper, 4 cloves garlic and sliced onions to a large bowl and toss well. Add goose, cover and leave in fridge, turning goose once a day, for 2 days.
- Remove goose from marinade. Leave at room temperature for 2 hours.
- Prepare a roasting pan with a rack. Add ground ginger, 3 bay leaves and 2 cups water.
- Pat dry, and rub goose with salt and pepper.
- Heat roasting pan on low heat until water is simmering. Place goose on rack. Cover pan tightly with foil. Steam goose on low for 45 minutes.
- Preheat the oven to 375 degrees F.
- Uncover roasting pan and remove and reserve fat in the pan. Clean pan and place goose on the rack.
- Bake goose until legs can be detached by hand, about 1 hour 30 minutes. Remove breasts and legs. Increase the oven to 400 degrees F.
- Chop carcass. Add to simmering chicken stock in a large stockpot with peppercorns, whole onions, 6 cloves garlic and remaining 3 bay leaves. Cook for 3 hours. Skim regularly. Strain and reduce to 2 cups.
- Add the potatoes, rutabaga and turnips to a large pot of simmering salted water. Cook until tender.
- Add the goose fat to a roasting pan, then add the vegetables, shallots and remaining 8 cloves garlic and roast, turning occasionally, until golden brown. Remove vegetables from fat and keep hot.
- Reheat the goose and keep warm with vegetables.
- Make blood orange sauce: Zest 2 blood oranges. Cut away the remaining white pith, then cut the segments free from the membranes. Juice the remaining blood orange.
- Add cassis syrup and 1/2 cup blood orange juice to a saucepan. Cook until syrupy and lightly golden, then add limoncello. Add the goose stock and butter. Add blood orange sections at last minute.
- Carve goose, place on a platter and garnish with vegetables and blood orange sauce.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
1303 |
| Total Fat |
106 g |
| Saturated Fat |
32 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
5 g |
| Sugar |
15 g |
| Protein |
51 g |
| Cholesterol |
249 mg |
| Sodium |
1421 mg |
| Serving Size |
1 of 10 servings |
| Calories |
1303 |
| Total Fat |
106 g |
| Saturated Fat |
32 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
5 g |
| Sugar |
15 g |
| Protein |
51 g |
| Cholesterol |
249 mg |
| Sodium |
1421 mg |
