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Roast Canada Goose with Mushroom-Port Gravy

Yield 6 servings (serving size: 3 ounces goose and 1/3 cup gravy)
Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a thermometer registers 165°).

Ingredients

  • 1 (7- to 8-pound) whole dressed Canada goose, skin on (6 to 8 pounds)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 medium yellow onion, quartered
  • 1 small red bell pepper, seeded and quartered
  • 2 (3-inch) fresh parsley sprigs
  • 1/4 cup finely chopped shallots
  • 1 (8-ounce) package sliced mixed wild mushrooms
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup port
  • 1 tablespoon all-purpose flour
  • 1 (12-ounce) can fat-free evaporated milk

Nutrition Information

  • calories 175
  • caloriesfromfat 21 %
  • fat 4.1 g
  • satfat 1.5 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 15.2 g
  • carbohydrate 13.9 g
  • fiber 0.5 g
  • cholesterol 32 mg
  • iron 1.7 mg
  • sodium 424 mg
  • calcium 198 mg

How to Make It

  1. Preheat oven to 325°.

  2. Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Tie the legs together with string. Place the goose, breast-side up, on the rack of a roasting pan. Bake at 325° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan.

  3. Heat reserved goose fat in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 5 minutes. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.

  4. Combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. Reduce heat to medium-low. Add milk mixture to pan; cook 2 minutes or until thick.