Goose With Kumquat Sauce
Recipe By : Eating Well
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Citrus
Main Dishes Onions
Sauces Volume 3, Dec. ‘98
Wild Game/Fowl
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 pounds goose
to taste salt & freshly ground black pepper
2 oranges — quartered
2 onions — quartered
***KUMQUAT SAUCE***
1 teaspoon vegetable oil
1 onion — chopped
1 carrot — chopped
4 cups chicken stock — defatted,(reduced sodium)
2 cloves garlic — unpeeled
few sprigs fresh parsley
few sprigs fresh thyme or 1/2 tsp. dried
6 whole black peppercorns
1/4 cup sugar
2 cups kumquats — scrubbed,sliced
1/4 cup wine vinegar
1 tablespoon arrowroot or cornstarch
1 tablespoon brandy
Be sure any large seeds are removed from kumquats. If kumquats are
not available, substitute the zest of 2 oranges, cut in julienne
strips.
To prepare goose: Preheat oven to 325 degrees F. Remove giblets and
neck from the goose and reserve for the kumquat sauce. (Set the
liver aside for another use.) Remove any excess fat from the goose.
Rinse the goose with cold water and pat dry.
Season the cavity of the goose with salt and pepper and stuff it with
oranges and onions. (The fruits flavor the goose; they are not
served.)
Tie the legs together with butcher’s twine and tuck the wing tips
under the back. Set the goose on a rack in a roasting pan. With a
skewer or a fork, prick holes in the skin, being careful not to
pierce the flesh. (This will allow the fat to drain during
roasting.) Roast the goose for 2 1/2 to 3 hours, or until juices run
clear when the thigh is pierced with a skewer and a meat thermometer
registers 180 to 185 degrees F. Spoon off the fat that accumulates
in the pan every 1/2 hour. Transfer the goose to a cutting board,
cover loosely and let rest for 15 minutes before carving.
To make kumquat sauce: While the goose is roasting, in a medium-sized
heavy saucepan heat oil over medium-high heat. Add the reserved
goose giblets and neck, onions and carrots; cook, stirring
occasionally, for 15 to 20 minutes, or until well browned. Add
chicken stock, garlic, parsley, thyme and peppercorns and bring to a
boil. Reduce heat to low and simmer, uncovered, for 30 minutes.
Strain through a fine sieve and skim fat from the surface; set stock
aside. (You should have about 2 cups stock.) In a medium-sized
heavy saucepan, combine sugar with 1 cup water. Bring to a boil over
high heat and boil for 5 minutes. Reduce heat to medium and add
kumquats. Poach the kumquats until they are translucent, about 10
minutes. Remove kumquats from the syrup with a slotted spoon and
reserve. Increase heat to high and cook syrup, without stirring,
until it turns amber in color, about 5 minutes. Remove from the heat
and carefully add vinegar. Return to medium-high heat and cook for
5 to 7 minutes, or until reduced again to 1/4 cup. Stir in the
reserved stock and bring to a boil. Reduce heat to low. In a small
bowl, dissolve the arrowroot or cornstarch in brandy. Whisk into
the sauce and cook, stirring, until the sauce is thickened and
glossy. Stir in the reserved poached kumquats. Taste and adjust
seasonings with salt and pepper.
To serve: Carve the goose, discarding skin, and place on a platter.
Spoon a little sauce over the meat and pass the rest in a sauce boat.
399 Calories per serving: 35 G Protein 15.0 G Fat 29 G Carbohydrate
289 MG Sodium 109 MG Cholestrol