This traditional roast goose with its richly flavoured dark meat is enhanced by the Chinese technique of searing the skin with boiling water and refrigerating the bird overnight to air-dry and ensure a glassy crisp skin.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2008
Ingredients
Liver (optional):
Method
Remove neck and giblets from goose cavity; cut off wing tips. Set liver aside. Rinse and pat goose dry; place, breast side down, in sink. Bring 16 cups (4 L) water to boil; slowly pour about 5 cups (1.25 L) over goose. Turn goose over; pour remaining boiling water over skin. Drain and pat dry. Place on rack and refrigerate, uncovered, overnight.Liver (if using): In small skillet, melt butter over medium heat; fry liver, salt and pepper just until no longer pink, about 2 minutes. Stir in brandy. Mix into stuffing.
Pat neck and body cavities dry. Pack with stuffing; skewer or sew closed. Tie wings to body; tie legs together. Prick skin all over with tip of sharp knife, without touching meat underneath. Sprinkle with salt and pepper.
Place goose on rack in roasting pan; roast in 375°F (190°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 20 minutes. Pour off fat.
Mix wine with vinegar; brush over goose. Roast, basting often, for 1-1/2 hours or until thermometer inserted in thickest part of thigh registers 180°F (82°C). Turn off oven. Transfer goose to platter; let stand, uncovered, in oven with door ajar for 10 minutes.
Skim off all but 2 tbsp (25 mL) of the fat from pan juices. Place pan over medium-high heat; whisk in brandy, scraping up any brown bits. Sprinkle with flour; cook, whisking, for 2 minutes. Gradually whisk in stock; simmer until thickened, about 8 minutes. Strain into warmed gravy boat. Serve with goose and stuffing.
Nutritional facts excluding skin : about
- Sodium 646 mg
- Protein 53 g
- Calories 629.0
- Total fat 31 g
- Cholesterol 171 mg
- Saturated fat 12 g
- Total carbohydrate 31 g
%RDI
- Iron 47.0
- Folate 33.0
- Calcium 8.0
- Vitamin A 12.0
- Vitamin C 13.0
