Roast Stuffed Goose

By The Canadian Living Test Kitchen

23 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings	-
excluding skin : about	-
cal	629629 cal
pro	53 g53g pro
total fat	31 g31g total fat
sat. fat	12 g12g sat. fat
carb	31 g31g carb
fibre	4 g4g fibre
chol	171 mg171mg chol
sodium	646 mg646mg sodium
% RDI:	-
calcium	88 calcium
iron	4747 iron
vit A	1212 vit A
vit C	1313 vit C
folate	3333 folate

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.

Ingredients

1 goose , with neck and giblets1 1goose, with neck and giblets
Caramelized Onion and Apple Stuffing Recipe
1/4 tsp salt and pepper 1/4 1/4tsp tspsalt and pepper
1/2 cup dry white wine 1/2 1/2cup cupdry white wine
1 tbsp white wine vinegar 1 1tbsp tbspwhite wine vinegar
2 tbsp brandy 2 2tbsp tbspbrandy or dry white wine
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
2-1/2 2-1/2cups cupsGoose Stock Recipe, beef stock or chicken stock
Liver (optional):
2 tbsp butter 2 2tbsp tbspbutter
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
1 tbsp brandy 1 1tbsp tbspbrandy

Preparation

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.

Source : Canadian Living Magazine: January 2008