Roast Goose with Currant Sauce
- 1 (9- to 11-pound) dressed goose
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 orange, quartered
- 1 medium onion, cut into wedges
- 1 carrot, cut into 4 pieces
- 1 bay leaf
- Currant Sauce
- Remove loose fat from goose cavity. Remove giblets and neck; reserve for other uses. Chop off wings just below the elbow, if desired. Rinse goose thoroughly with cold water; pat dry with paper towels. Using a trussing needle or sharp skewer, prick skin all over, especially around lower breast and thighs, holding the needle almost parallel to the goose to avoid piercing the meat.
- Add water to a tall stockpot, filling two-thirds full; bring to a rolling boil. Gently lower goose into boiling water, neck end down; boil 1 to 2 minutes or until "goose bumps" appear. Remove goose, and repeat procedure, submerging goose tail end down. Drain; pat goose dry with paper towels. Place goose, breast side up, on a rack in a broiler pan. Refrigerate, uncovered, 24 to 48 hours. (The longer you air-dry the goose, the crispier the skin will be after roasting).
- Combine salt and pepper. Rub all over goose and inside cavity. Place orange and next 3 ingredients inside body cavity of goose. Place goose, breast side down, on a lightly greased rack in a roasting pan. Roast at 325° for 1 1/2 hours. Remove goose from oven. Drain and discard grease from pan. Return goose, breast side up, to rack in pan; roast 1 1/2 hours. Increase oven temperature to 400°, and roast 15 more minutes or until skin is very crisp and thermometer inserted into thigh registers 180°. Remove goose from oven. Let stand 20 minutes before carving. Serve with Currant Sauce.
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