A mid-winter’s dream come true. Crispy-skinned savory roast goose is served to the delight of all with roasted fingerling potatoes and a pomegranate lime compote. This truly is a feast, and not just for the holidays. Try this wonderful and simple old French rustic preparation to the delight of your family gathered around your candlelit table…
Ingredients; 1 young goose (approximately 12 lbs) 2 oranges Sea salt and fresh cracked pepper
Roasted potatoes; 2 lb of fingerling or new potatoes Fat from goose 1 cup of burgundy wine 3 medium onions, sliced 1 lb of mushrooms Sea salt and fresh cracked pepper
The Compote; 8 oz of your favorite high quality preserves such as apricot or blackberry (I used pomegranate lime) 1 teaspoon of worcestershire sauce 1 teaspoon of balsamic vinegar
It is likely the goose will be frozen, so be sure to take it out of the freezer and let it rest for 4 days in the refrigerator in the original wrapper. Pre-heat the oven to 350 degrees (F) Trim all of the fat from the back of the goose and reserve for the potatoes and other meals. This ingredient is truly one of the most coveted in French cuisine and treated as such. Remove the gizzards and neck from the center and put aside for soup. Generously season the inside of the bird with sea salt and fresh pepper. Score the breast skin as noted in my video and rub the zest from two oranges (be sure to stop zesting when you get to the white pith – that part is bitter!), a few teaspoons of Salt and one of pepper. Quarter and place the oranges in the cavity of the bird. Truss the legs if desired. I do not for a fine rustic appearance as well as more even cooking and also for the juices to flow out of the cavity a bit easier for basting purposes. Base the goose every 30 minutes and cook 20 minutes per pound. Let rest for 30 minutes before carving.
Roasted Fingerling Potatoes
For the potatoes, place approximately 4 tablespoons of goose fat in a 4 quart covered pan that can go from stovetop to oven over a low to medium fire. When the fat has mostly melted, add the mushrooms and onions. When the onions are nicely softened, add the potatoes and cover. Cook for about 15 minutes, stirring occasionally. Add a bit of water if sticking occurs. Add one cup of burgundy wine, deglazing the bottom of the pan after fifteen minutes and place in the oven, uncovered. Stir occasionally. Add a few more tablespoons of the fat from the goose pan 3/4 of the way through cooking time and stir well. This can stay in the oven for 1 -1/2 hours so start the cooking of the potatoes half way through the cooking time of the bird.
For the compote, add all three ingredients listed above for this sauce to a small saucier pan and wisk well on the lowest setting of the back right burner (smallest burner for made for this very application) about 15 minutes before the bird is to be carved. Spoon this on the carved goose to wild applause!! Bon Appetite!