Roast Goose a l' orange
- Goose - 1 whole, 4.5 kg (10 lbs) approx.
- garlic - 2, cloves, deveined, halved
- Onion - 1, cut in quarters
- rosemary - fresh, 3 sprigs
- orange - 1, cut in quarters
- Madras Curry - powder, 1 pinch
- Herbes de Provence - 1 tablespoon
- Sea salt
- black pepper
- Carrots - 2, small, peeled and cut in small cubes
- leek - 1, julienned
- Onion - 1, large, chopped
- garlic - 2 cloves, chopped
- Orange - 3, skin in thin strips + juice
- Grand Marnier - 1/2 cup
Cooking a goose takes time. This bird has plenty of fat, so you have to ladle it first and then check the roasting pan from time to time to discard the juices.
- Two days in advance:
- Bring 3 cups of water to boil
- Remove the neck and giblets. Reserve.
- Remove excess fat and reserve
- Rinse the bird inside and out.
- Ladle the goose with the boiling water over all its skin (it will turn white and shrink).
- Mix curry and herbes de provence. Rub the bird inside out. Reserve in the fridge for two days (neck, giblets and fat too).
- Roasting the Goose:
- Season the bird with salt and pepper inside out.
- Fill the cavity with rosemary, garlic and quartered onion and orange.
- Preheat oven to 160ºc/ 325°F. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours. You can prepare the sauce in the meantime.
- Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on roasting rack in pan. Roast for 1 hour 15 minutes. Increase oven temperature to 230ºc/ 450°F. Roast goose until golden, about 10 minutes. Transfer to platter. Let it rest.
- Orange sauce:
- Cut vegetables as indicated on the ingredients list. Cut the goose giblets and neck in pieces.
- Heat the reserved goose fat until melted. Reserve one tablespoon and discard the rest.
- Saute the giblets and neck pieces in the fat until browned. Add a pinch of Curry and Herbes de Provence. Add the carrots, garlic, leek, onion until browned.
- Add 4 cups of water, bring to boil. Cover and simmer for one hour to make a broth for the sauce. Once it's done, strain it with a chinois recovering as much liquid and juices as possible.
- Place the orange strips in boiling water for a couple of minutes until softened. Remove from liquid and reserve.
- Add the orange juice to the broth. Reduce and reserve.
- Finish and plaiting:
- Pour off all fat from pan, leaving browned bits in pan. Pour 1/2 cup Grand Marnier into pan. Gently heat pan over medium heat while scraping up the bottom to remove flavors. Pour these juices into the orange sauce. Add the boiled orange strips. Whisk.
- Boil until thickened to desired consistency. Season to taste with dried rosemary, salt and pepper.
- 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.
- If you need to thicken the sauce dissolve corn starch in warm orange juice and add it to the sauce stirring at medium heat. If the sauce is too thick, add orange juice little by little
- Serve with vegatable, rosti potatoes or french fries.
Note: the pictures here are just for illustration purposes, they correspond to a similar recipe I did with a pheasant (smaller bird, faster to cook).
This is a great recipe for those who want to step up their cooking game (pun intended). Takes some time but cooking goose is something you should definitely try.Add to Favourites