07-23-2004, 02:18 PM
[#cc0000]Ingredients[/#cc0000]
For the [url "http://homecooking.about.com/library/archive/blpoul17.htm"][#236eb5]goose[/#236eb5][/url]:
1 (12-1/2-pounds) goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1-1/2 cups [url "http://homecooking.about.com/library/archive/blwineindex.htm"][#236eb5]Madeira[/#236eb5][/url]
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) [url "http://homecooking.about.com/library/weekly/aa060997.htm"][#236eb5]honey[/#236eb5][/url]
For the shallots:
1 tablespoon butter
18 shallots, peeled
1-1/2 cups Madeira wine
3/4 cup canned low-salt chicken broth
3 tablespoons honey
[#cc0000]Instructions[/#cc0000]
Note: To ensure a crisp skin, the goose is blanched and then refrigerated for two days, so plan ahead.
To make the goose:
Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; saute until tender, about 4 minutes. Add 1-1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
Preheat oven to 325 degrees F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie legs together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1-1/2 hours.
Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180 degrees F, about 1 hour 15 minutes. Increase oven temperature to 450 degrees F. Roast goose until golden, about 10 minutes. Transfer to platter.
Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
To make the shallots:
Melt butter in heavy large saucepan over medium heat. Add shallots; saute until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Re-warm over low heat, stirring often, before serving.)
Carve goose. Arrange slices on plates. Top with Madeira-glazed shallots and sauce and serve.
Yield: 6 servings
[signature]
For the [url "http://homecooking.about.com/library/archive/blpoul17.htm"][#236eb5]goose[/#236eb5][/url]:
1 (12-1/2-pounds) goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1-1/2 cups [url "http://homecooking.about.com/library/archive/blwineindex.htm"][#236eb5]Madeira[/#236eb5][/url]
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) [url "http://homecooking.about.com/library/weekly/aa060997.htm"][#236eb5]honey[/#236eb5][/url]
For the shallots:
1 tablespoon butter
18 shallots, peeled
1-1/2 cups Madeira wine
3/4 cup canned low-salt chicken broth
3 tablespoons honey
[#cc0000]Instructions[/#cc0000]
Note: To ensure a crisp skin, the goose is blanched and then refrigerated for two days, so plan ahead.
To make the goose:
Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; saute until tender, about 4 minutes. Add 1-1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
Preheat oven to 325 degrees F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie legs together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1-1/2 hours.
Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180 degrees F, about 1 hour 15 minutes. Increase oven temperature to 450 degrees F. Roast goose until golden, about 10 minutes. Transfer to platter.
Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
To make the shallots:
Melt butter in heavy large saucepan over medium heat. Add shallots; saute until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Re-warm over low heat, stirring often, before serving.)
Carve goose. Arrange slices on plates. Top with Madeira-glazed shallots and sauce and serve.
Yield: 6 servings
[signature]