Recipe - Roast Goose With Port Gravy

12 pound Goose; (with neck and
giblets; reserve liver for
another use) *
3 Onions
2 Celery ribs
3 Bread slices (any type);
about
2 Carrots
1 cup Boiling water
1 cup Dry white wine
One fourth cup Tawny port
1/3 cup All purpose flour
3 cup Chicken broth

Garnish:

Fresh flat leafed parsley sprigs

*Available by special order from some butchers and by mail order from
D'Artagnan, 8003278246

Preheat oven to 425 degrees. Discard loose fat from goose. With a cleaver
or heavy knife cut goose neck into 2inch pieces. Quarter 1 onion and
quarter celery crosswise. Rinse goose inside and out and pat dry. Pierce
skin of goose all over with a fork to allow fat to drain and help skin to
become crisp. Season goose with salt and pepper and loosely pack neck
cavity with enough bread to fill out cavity (this will prevent cavity skin
from collapsing during roasting). Fold neck skin under body and fasten with
a small skewer. Fill body cavity with quartered onion and celery and tie
legs together loosely with kitchen string (or insert legs through slit in
lower skin flap if provided).

Cut remaining 2 onions and carrots into 2inch pieces. Transfer goose,
breast side up, to a rack set in a deep flameproof roasting pan (at least 2
inches, not non stick) and scatter onion and carrot pieces, neck pieces,
and giblets in pan. Roast goose in middle of oven 30 minutes. Reduce
temperature to 325 degrees and carefully pour boiling water over goose
(juices may splatter). Roast goose, skimming off fat (save fat for another
use) and basting with pan juices using a metal bulb baster every 20
minutes, 2 to 2 One half hours more, or until a meat thermometer inserted in
fleshy part of thigh registers 175 degrees and juices run clear. Transfer
goose to a heated platter. Remove skewer and discard string. Keep goose
warm, loosely covered with foil.

With a slotted spoon discard vegetables, neck pieces, and giblets from pan.
Spoon off fat from pan juices and reserve. On top of stove deglaze pan with
white wine and Port over moderately high heat, scraping up brown bits, and
boil mixture until reduced by about half. In a 2 One half to 3quart heavy
saucepan whisk together One fourth cup reserved fat (save remainder for another
use) and flour and cook roux over moderately low heat, whisking, 3 minutes.
Add Port mixture and broth in a stream, whisking to prevent lumps, and
bring gravy to a boil, whisking constantly. Simmer gravy, whisking
frequently, 5 minutes, or until thickened. Season gravy with salt and
pepper. Transfer gravy to a heated sauceboat. Garnish goose with parsley.

Yield: 8 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #9028

Posted to MCRecipe Digest V1 #968 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997