savor — guide to food & dining on the azalea coast
Roasted Goose
Serves 8
Ingredients
Goose
Your choice of stuffing
Method
Remove the neck and giblets from the goose and snip off the
tips of the wings. Reserve for gravy if you’d like. Remove excess
fat and skin from the cavity. Also pluck any remaining feathers
or quills. With a skewer, pierce the skin several times. Pour two
pots of boiling water over the bird. Place it breast side up on a
roasting rack in a roasting pan. Pat dry and let stand in the fridge
for a couple of hours to get rid of any excess water. Stuff the bird
loosely with your favorite stuffing and tie the cavities closed. Roast
goose breast down for 1½ hours at 325 degrees in the center of
the oven. (There will be a lot of fat drippings during this process. I
like to place the cut vegetables for the root roast under the bird to
begin the cooking process in the goose fat.) After 1 ½ hours remove
the bird and drain out the majority of the fat that has collected in
the pan (also remove the roasted root vegetables to finish at your
leisure). Place the bird back in the oven breast side up and finish
roasting for another 1 ½ hours or until the bird reaches an internal
temp of 165 degrees. Remove from the oven, remove the stuffing
and let stand 30 minutes before carving. Remember your stuffing
must reach 165 degrees to ensure no harmful bacteria.
Root Roast With Balsamic Drizzle
Serves 8
Ingredients
½ cup Olive oil (or goose fat)
8 oz Red-skinned potatoes
8 oz Celery root
8 oz Beets
4 oz Carrots
4 oz Parsnips
1 Onion, white
1 Leek (white parts only)
2 sprigs Fresh rosemary
5 each Garlic cloves, peeled
2 cups Balsamic vinegar
¼ cup Sugar
Method
Cut all vegetables into similar size. Combine all vegetables except
garlic in very large bowl; toss to coat with oil/fat. Season generously
with salt and pepper and roast at 400 degrees for 30 minutes
shaking and rotating as necessary. Add the garlic and roast for
another 30 minutes until roasted and soft. In a pot combine the
balsamic vinegar and sugar and reduce by half. This will make an
excellent drizzle.
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WBM december 2012