Ingredients Jump to Instructions ↓

  1. 1/2 cup oil

  2. 2 medium onions, sliced

  3. 2 carrots, sliced

  4. 2 celery stalks, sliced

  5. 2 garlic cloves

  6. 1/2 teaspoon dried thyme

  7. 1 bay leaf

  8. 1 8- to 10-pound goose, including neck, heart and gizzard (trim and reserve wing tips; reserve liver for Goose Liver and Pear Salad)

  9. 1/2 cup chopped fresh parsley

  10. Salt and freshly ground pepper

  11. 5 tablespoons all purpose flour

  12. 4 cups chicken stock

  13. 2 1/2 cups dry red wine

  14. Watercress sprigs and brandied fruit (optional garnishes)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F.

  2. Heat oil in heavy large skillet over medium heat.

  3. Add vegetables, garlic, thyme and bay leaf and cook, stirring frequently, until browned, about 7 minutes.

  4. Add goose neck, heart, gizzard and wing tips to skillet and cook, stirring, until browned, about 5 minutes.

  5. Remove from heat and stir in parsley.

  6. Pat goose dry with paper towels.

  7. Sprinkle cavity with salt and pepper.

  8. Spoon half of vegetable mixture into goose.

  9. Truss goose.

  10. Transfer to deep roasting pan.

  11. Roast until browned on all sides, turning every 5 minutes, about 20 minutes total.

  12. Reduce oven to 325°F.

  13. Add flour to vegetables remaining in skillet.

  14. Place over medium-low heat and stir until browned, about 5 minutes.

  15. Whisk in chicken stock and wine, increase heat to medium high and bring to simmer, stirring.

  16. Add to goose, cover goose and continue roasting until drumsticks move slightly in sockets and juices from fleshiest part of drumstick run clear when flesh is pricked, about 1 3/4 to 2 hours, turning goose over halfway into cooking time.

  17. Transfer goose to heated platter.

  18. Discard stuffing from cavity.

  19. Strain braising liquid into bowl and degrease.

  20. Pour into sauceboat.

  21. Garnish goose as desired.

  22. Pass sauce separately.


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