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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Raymond's Roast Goose   
    Categories: Poultry, Herbs, Vegetables, Wine   
         Yield: 9 Servings   
       
         5 kg Goose; fat trimmed &   
              - discarded, legs removed;   
              - wings, neck and excess   
              - carcass removed & chopped   
              - in 2cm/1" pieces   
         2    Bay leaves   
         5    Thyme sprigs   
         1 cl Garlic; sliced   
              White pepper   
         2 tb Goose fat   
         1 sm Onion; in 3cm/1 1/4" pieces   
         1    Carrot; in 3cm/1 1/4"   
              - pieces   
        25 g  Celery; in 3cm/1 1/4"   
              - pieces   
        85 g  Unsalted butter; softened   
       200 ml Port   
       100 ml Madeira   
       1/4 ts Arrowroot, if needed   
              Sprigs of fresh herbs; such   
              - as bay, rosemary and thyme   
              - to serve   
       
     Take the goose out of the fridge 2 hrs before roasting.   
        
     Set oven to 150ºC/300ºF/gas 2.   
        
     Chop 1 bay leaf and the leaves from 2 thyme sprigs   
     together. Mix with the garlic, 1/2 tsp coarse sea salt   
     and 2 pinches of white pepper, then rub into the flesh   
     of the goose legs.   
        
     Heat the goose fat in a large flameproof roasting tin on   
     a medium heat. Add the wings, neck and excess carcass   
     and cook for 5 mins until lightly golden. Do not colour   
     the bones too much, or the resulting jus will taste   
     bitter. Add the onion, carrot and celery, and continue   
     to brown for 3 mins.   
        
     Place the goose legs, skin-side up, in the roasting tin   
     with the bones and vegetables. Cover the tin tightly   
     with foil and roast for 1 hr. Rub the goose crown with   
     the butter and season well with sea salt and freshly   
     ground white pepper. Remove the tin from the oven and   
     increase the temperature to 230C/450ºF/gas 8. Remove   
     the foil from the tin and sit the goose crown on top of   
     the legs and bones, which will help the heat to   
     circulate the crown, cooking it more evenly. Roast for   
     30 mins until the crown is golden.   
        
     Reduce oven to 150ºC/300ºF/gas 2.   
        
     Add the remaining bay leaf, 3 thyme sprigs and 300ml hot   
     water to the tin to lift the caramelised juices from the   
     pan and the bones. (It will also keep the goose moist.)   
     Continue to cook for 30-35 mins, basting every 10 mins   
     with the juices, until a probe thermometer inserted into   
     the breast reads 55C.   
        
     Remove the crown from the oven and wrap tightly in foil.   
     Rest for 30 mins to allow the meat to become tender.   
     Continue to cook the goose legs during this time.   
     Meanwhile, heat the Port and Madeira in a small pan and   
     simmer to reduce by half. Remove the goose legs from the   
     oven, then place on a tray, wrap in foil and leave to   
     rest in a warm place.   
        
     Pour off the excess fat from the roasting tin and   
     reserve (see tip, below). Remove the bones and veg from   
     the tin and place the tin on a medium heat. Bring to the   
     boil and stir to lift the juices. Add the reduced   
     alcohol. Taste and adjust the seasoning if required,   
     then pour the resting juices which have collected under   
     the goose into the jus. If the sauce is a little thin,   
     mix the arrowroot with 1 tsp cold water, then add a   
     little at a time to ensure that it does not become too   
     thick. Sieve into a warmed gravy boat. Scatter herbs   
     over a serving platter, loosely reassemble the goose on   
     top and serve with the sauce.   
        
     RECIPE FROM: https://www.crecipe.com   
        
     Uncle Dirty Dave's Archives   
       
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