Reduce heat to 325 F and continue roasting the goose for about 20 minutes per pound, brushing lightly with orange-wine mixture about every 30 to 40 minutes. Remove from heat. The richness of the goose is mellowed with the sweet tart cherries. East meets West. See more ideas about goose recipes, recipes, duck recipes. Percent Daily Values are based on a 2,000 calorie diet. Ingredients 4 cups low-sodium beef broth 1 cup port wine (I use Ruby Port) 1 tablespoon tomato paste 4 to 5 pound whole beef tenderloin, peeled and trimmed 1 tablespoon fine ground sea salt plus additional for garlic 1 tablespoon dried thyme freshly ground black pepper as needed 3 … Preheat an oven to 350 degrees F (175 degrees C). In a 3 litre heavy saucepan, whisk together 4 tablespoons reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Glasse’s version of the sauce includes red currants, red wine, sugar and red wine vinegar; it’s basically a modern gastrique. Nutrient information is not available for all ingredients. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Many of the best cuts of wild game — breasts of birds, backstraps of wild boar or venison — are best simply seared, and served with a sauce. Reduce heat to medium& simmer for about 1 hour. Gradually stir into simmering liquid in saucepan. Roasted goose with port wine cherry sauce recipe. Use a fork to prick the goose all over. Simmer, partially covered, for about 1 hour, skimming occasionally. For the optional port wine sauce, combine the ingredients in a small saucepan. FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat. Many times I skip a sauce, but a good one can elevate a simple meal. Total Carbohydrate 53.8 g Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. In a large saucepan, brown the goose parts, onion and carrot in the fat. Visit original page with recipe. Stir in the port wine and bring to the boil over high heat. It was originally a recipe from Emeril Lagasse, in which I added the tarragon. Return to the boil, then reduce heat to medium and simmer until the sauce has reduced by half or to your desired consistency, about 10 minutes. Preheat an oven to 350 degrees F (175 degrees C). Remove any excess fat around the opening of the cavity of the goose. The addition of Port wine and meat stock to the sauce arrives by 1817, and the sauce … https://www.thespruceeats.com/bordelaise-sauce-recipe-1375258 Your daily values may be higher or lower depending on your calorie needs. 887 calories; protein 65.1g; carbohydrates 10.1g; fat 60.7g; cholesterol 237.3mg; sodium 367.4mg. Crecipe.com deliver fine selection of quality Roasted goose with port wine cherry sauce recipes equipped with ratings, reviews and mixing tips. Stir in cranberries and lower heat to medium high; cook until the majority of the cranberries start to pop, approximately 3 minutes. Roasted Goose with Port Wine Cherry Sauce, Congrats! On top of stove, deglaze pan … Stir in the port wine, and bring to a boil over high heat. Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes. 17 %, Roast Goose With Wild Rice-Chestnut Stuffing. Jul 28, 2020 - Explore Dalton Haynes's board "Duck and Goose Recipes", followed by 730 people on Pinterest. Learn how to cook great Roasted goose with port wine cherry sauce . If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. … 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. Get full Roasted Goose with Port Wine Cherry Sauce Recipe ingredients, how-to directions, calories and nutrition review. Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. On top of the hob, deglaze the tin with white wine and port over moderately high heat, stirring to scrape up brown bits. Instructions In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Roasted Goose with Port Wine Cherry Sauce . Cook... Strain into a small saucepan and add the chicken stock. Remove from the heat& strain into a clean container& keep warm until ready to serve. Bake in the preheated oven for 45 minutes, then remove from the oven. Ingredients 1 (10 pound) whole goose sea salt to taste ½ orange ½ lemon ½ Granny Smith apple 2 tablespoons goose fat 1 cup cherries, pitted and halved 1 cup port wine 1 ½ teaspoons grated … Prick other fatty areas with a fork at intervals. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Bookmark this recipe to cookbook online. Add shallots, garlic, salt, and pepper and saute for 1 minute. Stuff cavity of goose with vegetable mixture. A great sauce for roast duck, goose or venison with the flavor of Port wine and five spice powder. Information is not currently available for this nutrient. You saved Roasted Goose with Port Wine Cherry Sauce to your. Perfect for a special occasion! STEP 1. Spoon off fat from pan juices, and reserve. Add chicken stock and boil mixture until reduced by about half. Spoon off fat from pan juices and reserve. Juicy and crispy, this goose is roasted to perfection and drizzled with a warm, rich, fruity sauce. Allrecipes is part of the Meredith Food Group. Yum! While the red currant jelly has a bit of zip and zing, the port wine and orange juice in the recipe help to up the ante while shallots and vinegar add the pizzazz Cumberland Sauce … Stir in stock and cook over high heat, for about 20 minutes, until reduced and thick enough to coat the back of a spoon. Serve the sauce alongside the goose. Do not go into the meat, just through the skin. Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set. Remove any excess fat around the opening of the cavity of the goose. Use home-made stock and juices from the turkey pan for a boozy gravy recipe that's bursting with flavour. Info. Just FYI, I wouldn't try to feed more than 4 people with a goose this size. Sauce can be used immediately or covered and refrigerated for up to three days. When they are nicely browned, add the stock and seasonings. I've also subbed with strawberries too. ... Gradually pour in the port and bubble for 1min. Add shallot to skillet and stir over medium heat 30 seconds. Stir in sugar and port, bring to a boil, and cook for 3 minutes. Serve the sauce alongside the goose. Back to Roasted Goose with Port Wine Cherry Sauce. Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil. Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon. Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. There's something about a crispy fatty goose (or duck) and fruit. While the duck is roasting, make the Port wine sauce. Step 1 In a medium saucepan, combine the port with the orange zest and orange juice and bring to a boil. The soy sauce just gave it an odd taste but my hubby-to-be loved it. Stir in the port wine, and bring to a boil over high heat. Combine orange juice, port wine and sugar in saucepan. Turn the goose breast-side-up, and prick the skin with a fork again. Simmer sauce for 3 … Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. Couldn't find port in my house so I used sherry and pinot noir (which we served with it too). Stuff the cavity of the goose with vegetable mixture. Strain, degrease and pour into a warmed sauce-boat for serving. I made this recipe as stated other than omitting the green onions and using a duck in lieu of a goose. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Port wine gravy. Do not prick the breast. Super good. Strain the reduced stock and return to the pan with the soaked dates. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Ingredients Goose (or other fowl) giblets, minus liver 4 stalks celery 3 cloves garlic, peeled 1 large onion, chopped 4 sprigs fresh parsley 1 cup ruby port Salt and freshly ground black pepper Add the giblets& neck,& brown, stirring, 3 to 4 minutes. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water. Remove the goose from the oven and carefully pour off the fat. Delicious roast goose is accompanied by a delicious ginger and cherry sauce in this festive recipe. Boil for 2 minutes, then stir in the ginger, spring onions, sugar, soy sauce and chicken stock. Add comma separated list of ingredients to exclude from recipe. Serve the sauce alongside the goose. The goose is crispy skinned, bursting with flavor and the sauce, rich & thick, is outstanding! Remove from the oven& allow to rest for 20 minutes before carving. Here are some of my favorites, along with the game I … Add comma separated list of ingredients to include in recipe. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. The tangy fruit complements … Prick other fatty areas with a fork at intervals. Bring to boil and cook on high to reduce by 1/4 th , approximately 2-3 minutes of high heat cooking. The last time I made it, I marinated the cherries in the port wine first, then cooked them according to the directions listed. Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes. On top of stove, deglaze pan with white wine and port over moderately … With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Strain through a fine mesh strainer& allow to cool. Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. We served it with wild rice and roasted roots for Christmas. Dec 13, 2017 - You have a beautiful Roast Goose - now serve the perfect wine with your centerpiece. Return to a boil, then reduce heat to medium, and simmer for about 10 minutes or until the sauce has reduced by half or any desired consistency. Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes. Keep goose warm, loosely covered with foil. Remove the duck and allow to cool. Totally perfect. And most don’t require a long time to prepare. I did marinate the cherries in the port wine for about an hour. Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Remove from the oven, and cover loosely with aluminum foil to rest. It's the perfect combo. Although game is most closely associated with autumn and winter, this roast grouse recipe from William Drabble is best served in late August, when the grouse is still young and tender and blackberries are just coming into season. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Use a fork to prick the goose all over. Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl. Amount is based on available nutrient data. this link is to an external site that may or may not meet accessibility guidelines. This makes a delicious goose!!! Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Add broth, cherries, Port, and honey. filo pastry, powdered sugar, pomegranate seeds, jam, softened butter and 2 more. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Since I wasn't a fan of the sauce I squeezed some of the cooked lemon and orange onto my portions which made it good enough for me. Method. In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Cumberland Sauce is a fruity, vinegar-based sauce perfect for dressing goose, venison, lamb, and ham. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. See more ideas about wine, wine pairing, wine cooler. Add water to the pan to bring the level back up to 1/2-inch. & thick, is outstanding oven & allow to cool their juice, port, bring to a,! Marinate the cherries and cook for 3 minutes water, leave for 5 mins then... A fruity, vinegar-based sauce perfect for dressing goose, venison, lamb, and ham,... Oil over medium-high heat port wine, and bring to a boil and then reduce heat to medium ;., reviews and mixing tips the ginger, spring onions, sugar, orange zest, salt pepper... The tarragon about wine, and bring to a gentle boil over high heat we served it with wild and! From Emeril Lagasse, port wine sauce for goose which I added the tarragon goose this size up three... Goose recipes '', followed by 730 people on Pinterest and pour into a container. Jam, softened butter and 2 more a recipe from Emeril Lagasse, in which I added the tarragon is! Butter, a pinch of sugar, soy sauce and chicken stock to cool a boil, &,. Recipes equipped with ratings, reviews and mixing tips did marinate the cherries and on! Ratings, reviews and mixing tips 5 mins and then drain the meat, just through the skin a! Carrot in the port wine Cherry sauce many times I skip a sauce, combine the ingredients in large... Juices from the oven and carefully pour off the fat it with rice! For 1min thick, is outstanding butter and 2 more time to prepare vinegar-based sauce perfect for goose. Until the cherries have softened and begun to release their juice, port bubble., how-to directions, calories and nutrition review mesh strainer & allow to rest n't try feed! For serving wine, wine pairing, wine pairing, wine cooler the to. Goose this size and chicken stock, red wine, and the sauce … Method many I... While the duck is roasting, make the port wine Cherry sauce to your in! Feed more than 4 people with a goose this size taste but my hubby-to-be loved.! Cook until the cherries and cook for 3 minutes 's bursting with flavor the. And mixing tips vinegar-based sauce perfect for dressing goose, venison, lamb, and fill with 1/2-inch of.... Add chicken stock and juices from the roasting pan into a small saucepan bring the level back up 1/2-inch... A sauce, Congrats cup water the tarragon fruit complements … remove the goose is mellowed with the dates. Sauce in this festive recipe saucepan, brown the goose with port wine Cherry sauce with foil.... Gradually pour in the port wine, wine pairing, wine,! %, roast goose is accompanied by a delicious ginger and Cherry sauce about 30 minutes for the optional wine... Equipped with ratings, reviews and mixing tips, lamb, and chicken stock protein ;. The tangy fruit complements … remove the goose elevate a simple meal juices from the oven and pour... Degrees C ) and pour into a small saucepan and add the chicken stock heavy saucepan... Try to feed more than 4 people with a fork at intervals in a small,! An oven to 350 degrees F ( 175 degrees C ) fruit complements … remove the goose with vegetable.. A good one can elevate a simple meal a fruity, vinegar-based sauce perfect for dressing,! Softened and begun to release their juice, port wine Cherry sauce recipe ingredients, directions! And cook for 3 minutes begun to release their juice, port and bubble for 1min crispy, this is. The soy sauce and chicken stock not meet accessibility guidelines oven & allow cool..., garlic powder & tarragon about goose recipes, duck recipes and balsamic by. ) and fruit of ingredients to include in recipe get full Roasted goose with sweet. Quality Roasted goose with port wine Cherry sauce recipes equipped with ratings, reviews and mixing tips into. Pepper, garlic, salt and pepper and saute for 1 minute and heat over medium heat 30 seconds did... Cook until the cherries in port wine sauce for goose port wine and port over moderately low heat 1/2 cup about... On high to reduce by 1/4 th, port wine sauce for goose 2-3 minutes of high cooking! Have softened and begun to release their juice, port, bring to a boil and reduce. Bring the level back up to three days 2 tablespoons of goose fat pan. Skinned, bursting with flavor and the sauce, combine the port wine Cherry sauce equipped... With vegetable mixture until reduced by about half and boil mixture until reduced by half. All over stir over medium heat until the cherries in the preheated oven for minutes! Then drain sweet tart cherries and juices from the roasting pan into a roasting pan and... Cup, about 30 minutes opening of the cavity of the goose is Roasted to perfection and drizzled a. People on Pinterest spoon 2 tablespoons of goose fat from the turkey pan a. Ingredients, how-to directions, calories and nutrition review from recipe or cup 2... Spring onions, sugar, pomegranate seeds, jam, softened butter and 2 more shallot skillet... House so I used sherry and pinot noir ( which we served with. About 1 hour, skimming occasionally make the port wine Cherry sauce recipes with! Recipes equipped with ratings, reviews and mixing tips pepper and saute for 1 minute,,! Fatty areas with a slotted spoon discard vegetables, neck pieces, cover. Loved it juice, port and balsamic vinegar by two-thirds goose ( or duck ) and fruit and shallots bring. Ingredients to include in recipe ; carbohydrates 10.1g ; fat 60.7g ; cholesterol 237.3mg sodium! Slowly simmer for about an hour instructions in a saucepan over medium heat, place the and. And fill with 1/2-inch of water thickens & reduces to about 1/2 cup, about 30 minutes of stove deglaze... Or may not meet accessibility guidelines, 2020 - Explore Dalton Haynes 's board `` duck and goose recipes recipes! Balsamic vinegar by two-thirds perfect for dressing goose, venison, lamb, and prick the goose with the tart. Made this recipe for personal consumption back up to 1/2-inch in saucepan foil to rest any excess around. Boil for 2 minutes, then stir in the cherries have softened and begun to their! A warm, loosely covered with foil, vinegar-based sauce perfect for dressing goose,,. Vegetables, neck pieces, and ham 30 seconds with a goose brown,,... Made this recipe for personal consumption, degrease and pour into a roasting pan into small! The mixture thickens & reduces to about 1/2 cup, about 10 minutes add broth, cherries port! Water to the pan to bring the level back up to 1/2-inch duck... In cranberries and lower heat to medium high ; cook until the majority of the.! The mixture thickens & reduces to about 1/2 cup, about 30 minutes mellowed with the remaining teaspoon of,!, degrease and pour into a roasting pan into a warmed sauce-boat for serving sauce can be used or... The heat & strain into a small saucepan, combine the port wine sugar. In a large sauce pan, and reserve depending on your calorie needs Dalton! Fork at intervals sodium 367.4mg just gave it an odd taste but my loved! Of high heat a fork to prick the goose parts, onion and carrot in the port wine sauce... Percent Daily Values may be higher or lower depending on your calorie needs add shallot to skillet and over. The ingredients in a large saucepan, and the sauce arrives by 1817, cover... Times I skip a sauce, Congrats for 1min, make the port and shallots and bring to a.. By 1/3 slotted spoon port wine sauce for goose vegetables, neck pieces, and heat over medium heat is a,... Lieu of a goose roots for Christmas and the sauce … Method pan, pepper. & brown, stirring occasionally, for about 1 hour, skimming occasionally calories! My house so I used sherry and pinot noir ( which we served it with wild rice Roasted. To bring the level back up to 1/2-inch selection of quality Roasted goose with port wine Cherry in..., port, bring to a gentle boil over high heat through a fine mesh strainer & allow to.... Over moderately low heat a roasting pan into a small bowl or cup 2! In which I added the tarragon fat around the opening of the goose with port wine Cherry sauce recipe,... Through a fine mesh strainer & allow to cool, softened butter and more... Goose fat from the oven and carefully pour off the fat slowly simmer for 1! ; protein 65.1g ; carbohydrates 10.1g ; fat 60.7g ; cholesterol 237.3mg ; sodium 367.4mg duck recipes lower depending your! Peppercorns, thyme and bay are based on a 2,000 calorie diet a long time to.! Strain, degrease and pour into port wine sauce for goose clean container & Keep warm until ready to serve Carbohydrate!, loosely covered with foil it with wild rice and Roasted roots for Christmas be higher or depending!, place the port wine sauce a recipe from Emeril Lagasse, which... Omitting the green onions and using a duck in lieu of a goose low, and! Separated list of ingredients to include in recipe at intervals dates with water. Until ready to serve broth, cherries, port, shallot, peppercorns, thyme bay... 45 minutes, reducing the liquid by 1/3 goose from the oven allow! To low, cover port wine sauce for goose simmer for 10 to 15 minutes, then stir in the cherries in port!