Roast Goose

The French typically eat a roast goose for Christmas. I found this recipe in Christmas with Southern Living 2002. Goose is very greasy, dark meat but very moist.

1 (9-11 lb) dressed goose
1 T salt
1 T pepper
1 orange, quartered
1 onion, cut into wedges
1 carrot, cute into 4 pieces
1 bay leaf

Remove loose fat from goose cavity. Remove giblets and neck. Rinse goose thoroughly with cold water; pat dry with paper towels. Using a trussing needle or sharp tool (I used a pumpkin carving needle), prick skin all over, especially around lower breast and thighs, hold the needle almost parallel to the goose to avoid piercing the meat.

Add water to a tall stockpot, filling 2/3 full; bring to a rolling boil. Gently lower goose into boiling water, neck end down; boil 1-2 min until "goose bumps" appear. Remove goose, and repeat tail end down. Drain; pat dry. Place goose, breast side up, on a rack in a broiler pa. Refrigerate, uncovered 24-48 hours (The longer you air-dry the goose, the crispier the skin will be after roasting).

Combine salt and pepper. Rub all over goose and inside cavity. Place orange and next 3 ingredients inside cavity. Place goose, breast side down, on a lightly greasted rack in a roasting pan (I line my pan with foil). Roast at 325 for 1 1/2 hours. Remove goose from oven. Drain and discard grease from pan. Return goose, breast side up, to rack in pan; roast 1 1/2 hours. Increase temperature to 400 and roast 15 more minutes or until skin is very crisp and thermometer inserted into thigh registers 180. Remove goose from oven and let stand 20 minutes before carving.

Serve with sauce below.

Yield: 6-8

Currant Sauce--I made Blackberry Sauce

1/2 c red currant jelly (I used Blackberry jelly)
1/2 c dry red wine
1/4 c ketchup
1/4 c butter
2 T Worcestershire sauce
2 t cornstarch
1/4 t dry mustard

Combine all ingredients in a small saucepan. Bring to boil over med heat, stirring constantly. Cook 1 min.