Roast Canada Goose with Mushroom-Port 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°).
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- Calories: 175
- Calories from fat: 21%
- Fat: 4.1g
- Saturated fat: 1.5g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.5g
- Protein: 15.2g
- Carbohydrate: 13.9g
- Fiber: 0.5g
- Cholesterol: 32mg
- Iron: 1.7mg
- Sodium: 424mg
- Calcium: 198mg
- 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
- Preheat oven to 325°.
- 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.
- 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.
- 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.
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