Goose for Christmas, help?

Question

Does anyone know how to prepare a goose to perfection or near perfection. This will be my first goose, and I want to make an old timey Christmas dinner. What kind of beverage/wine will go well with goose? Side dishes?

Thanks!

Answer 1

Glazed Goose
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

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.

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

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.

Baked Onions with Rice, Apple, and Nut Stuffing
6 large red onions, about 8 to 10 ounces each
1 1/2 teaspoons olive oil
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1 cup diced apples
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce) package wild rice, cooked according to package directions
1/2 cup lightly toasted walnuts
2 teaspoons chopped fresh sage
2 tablepoons chopped fresh parsley
1/2 cup grated Dry Jack, or white cheddar
1/2 to 1 cup chicken stock, or vegetable stock

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2-inch. Rub oil on each onion and season lightly with salt and pepper. Place in a baking dish, and bake, root ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size). Remove from the oven and let rest until cool enough to handle. When cool enough to handle, push out the centers, leaving a shell. Return one piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup.

In a large skillet, melt the butter over medium-high heat. Add the 1 cup of chopped onion and cook, stirring, for 2 minutes. Add the garlic, apples, salt, and pepper, and cook, stirring, for 2 minutes. Remove from the heat and add the cooked rice, walnuts, sage, and parsley, and stir well. Add 1/4 cup of the cheese and stir well. Stuff the onions with the rice mixture and place in a baking dish. Sprinkle the remaining 1/4 cup cheese over the tops of the onions, and add stock to come 1/2-inch up the sides of the onions. Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally. Serve immediately.

Holiday Salad
2 tablespoons pomegranate juice
1 teaspoon grated orange zest
1/4 cup red wine vinegar
2 shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
3 oranges, peeled and segmented
1 small red onion, thinly sliced
8 ounces goat cheese, cut crosswise into 6 slices
6 thin slices prosciutto
1 large head radicchio, rinsed, patted dry and torn into bite sized pieces
1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces
6 large leaves Bibb lettuce, rinsed and patted dry
1 head Belgian endive, stem removed and cut crosswise into thin shreds
Pomegranate seeds, as garnish

In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.

In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.

Goose Fat Roasted Potatoes
2 pounds fingerling potatoes
1 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup goose fat, or duck fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as garnish

Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.
Preheat oven to 400 degrees F.
Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.
Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs. Yield: 4 servings

Answer 2

don't really know what would go with it but maybe some cranberries, or potatoes, and that sort of thing... as for wine, I have no ideas..


Stuffed Goose

Recipe By : Southern Living
Serving Size : 6 Preparation Time :3:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Goose (9 To 10 Lbs.) -- dressed
3 C Rice -- cooked
1 1/2 C Cooking apples -- peeled and cored
1/2 C Raisins
1/2 C Onion -- chopped
1 Tsp Dried Whole Rosemary
1/2 Tsp Salt
1/8 Tsp Pepper
1 ea Egg -- beaten
Fresh parsley (optional)
Orange slices (optional)

Oven 350° F.

Remove giblets and neck from goose; reserve for other uses. Rinse goose
thoroughly with water; pat dry. Prick skin with a fork at 2-inch intervals.

Combine rice and next 7 ingredients, stirring well. Spoon mixture into
cavity; close with skewers. Truss goose, and place, breast side up, on rack
in a roasting pan. Insert meat thermometer in thigh, making sure it does
not touch bone. Bake, uncovered, at 350° F for 2 to 2-1/2 hours or until
meat thermometer registers 185 degrees. Place goose on a serving platter;
garnish with parsley and orange slices, if desired.

Answer 3

This is all I have for Goose...

"Hearty Goose Soup" - about 3 quarts

2 1/4 cups cubed uncooked goose
1 lb. red potatoes; cubed
1 large onion; chopped
1 EACH medium green, sweet yellow and red pepper; chopped
2 medium carrots; cut into 1/2" slices
1 cup water
3 garlic cloves; minced
2 tsp. dried basil
Salt and pepper to taste
1 (15 oz.) can tomato sauce
1 (14 1/2 oz.) can Italian stewed tomatoes
2 cups uncooked elbow macaroni

In a 5-quart slow cooker, combine goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover; cook on HIGH for 4 hours or until meat juices run clear and vegetables are tender.
Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain. Stir into the soup.

MAY YOUR STUFFING BE TASTY,
MAY YOUR TURKEY BE PLUMP.
MAY YOUR POTATOES 'N GRAVY HAVE NARY A LUMP.
MAY YOUR YAMS BE DELICIOUS,
MAY YOUR PIES TAKE THE PRIZE,
MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS.

Answer 4

Probably the best place for an answer to this question is in the forums at www.recipezaar. You can also get goose recipes and sides! It's an addicting site. Last year in Germany I had an amazing goose dinner...for sides there were spaetzle and chestnuts that I remembered...and gravy for the spaetzle. It was all soooooo tasty. Also, red wine pairs nicely with goose.... try a cab. Rieslings (sure they're white...but still) would be tasty as well.

Answer 5

What condition are you buying it in, ie. plucked, ready dressed etc ? Traditionally fresh poultry is often sold by 'long legged weight', ie. the weight of the bird after its been plucked but before it's dressed out, remember to make allowances for the innards you remove. If dressing a goose yourself be careful, there are two very sharp bones each side of the vent as you slide your hand in, also take care not to burst the gall bladder which is very bitter. There is a LOT of fat amongst the intestines which is worth saving for other cooking purposes. DONT buy one cold in feather from a poultry auction, it will take you ages to pluck if you have never done one before. You can lightly burn any body down, I don't mean the feathers !, off the bird before cooking with a lighted taper. As you cook it the bird will loose a lot of body fat, cook it raised on a trivet so it doesn't sit swamped in its own fat, watch the extremities dont over cook before the body is done, use cooking foil to protect. Get as big a one as you can afford so as to enjoy the meat. Ideally go for free range and order early. Use the gibblets to make gravy. Make a prune sauce as you would an apple one,& or a white bread sauce. Peanut stuffing, also a whole onion are options. Then, after the main meal, smash the carcase up and boil with vegetables etc. to make a lovely meaty soup.

Answer 6

Check Martha Stewart's website. The magazine has had goose recipes in the past. FoodTV probably has recipes, too.

Answer 7

Brine it overnight first. That makes for an awesome goose!

Answer 8

i have a british cook book that dates back to the 1920 written in 1800 and some one got it for me on the net as i loloaned mine to someone and didnt get it baxck but go to mrsbeeton.com/index.html and you will find a great goose recipe and the traditional sides...

Answer 9

go to www.foodnetwork.com and look for one. They have lots of them.