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Wild Goose Chase
Difficulty Level: Hard Recipe Id: USA1040
Wild Goose Chase - 1 cup dried apricots, halved
- 2 cups dried prunes, halved
- 1/2 cup Madeira wine
- 1 goose (12 pounds)
- juice of 1 orange
- 2 tart apples
- grated zest of 1 orange
- salt and pepper to taste
- dash paprika
- 8 slices bacon
- 1 1/4 cups Wild Goose Sauce (recipe below)
- Place apricots and prunes in mixing bowl. Add Madeira. Mix and set aside.
- Preheat oven to 325F.
- Rinse goose and pat dry. Prick all over with fork. Rub inside and out with orange juice.
- Add apples and orange zest to apricots and prunes.
- Sprinkle goose inside and out with salt, pepper and paprika.
- Stuff cavity with fruit. Skewer opening closed.
- Lay bacon slices across breast.
- Place goose, breast side up, in shallow roasting pan.
- Roast for 1 1/2 hours, removing accumulated fat every 30 minutes.
- Remove bacon and roast for 1 hour more, removing fat after 30 minutes. Remove from oven. Let stand 20 minutes before carving.
Make sauce: - pan drippings from roasted goose
- 2 green onions, chopped
- 3/4 cup chicken stock
- 1/2 cup Madeira wine
- 1 tbsp. peppercorns, slightly crushed
- 1 tsp. cornstarch
- salt and fresh ground pepper to taste
- Scrape brown pan drippings into saucepan.
- Add green onions, 1/2 cup stock, Madeira and peppercorns.
- Simmer 5 minutes. Mix cornstarch with remaining 1/4 cup stock until smooth.
- Slowly drizzle into sauce, stirring rapidly.
- Add salt and pepper. Stir, simmer 5 minutes. Serve over goose.
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