Roast Goose Glazed with Port

By Janet-2

Emeril Lagasse's recipe

Ingredients

• 1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
• 1/4 cup chopped celery
• 1/4 cup chopped bell pepper
• 1 teaspoon salt, plus 1 teaspoon salt
• 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
• 1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped carrots
• 2 bay leaves
• 3 cups Ruby port
• Tawny Port Gravy ingredients
• 2 teaspoons vegetable oil
• Giblets and neck from the goose
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/2 cup chopped carrots
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 5 bay leaves
• 1/2 teaspoon dried thyme
• 2 tablespoons flour
• 2 cups Tawny port
• 2 cups water

Preparation

Step 1

Preheat oven to 400 degrees F.

Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast.

Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for 20 minutes and then reduce to 350 degrees and cook for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.

Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.

Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set.

Temperature should read 165 degrees when thermometer is inserted in thigh. Remove from the oven and let rest for 20 minutes before carving.

Serve with the Port Gravy, and Goose Fat-Roasted Potatoes

Port Gravy

In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.

Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.

Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups