Roast Port Glazed Goose with Tawny Port Gravy

By sadams1001

Ingredients

• Entree:
• 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, recipe follows
• Goose Fat-Roasted Potatoes, see recipe
• Port Gravy:
• 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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Entree:
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 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. 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