Roasted Goose with Port Wine Cherry Sauce So Tasty
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| Roasted Goose with Port Wine Cherry Sauce |
"Juicy and crispy, this goose is roasted to perfection and drizzled with a heat, rich, fruity sauce. Perfect for a unique occasion!"
Ingredients :
- 1 (10 pound) complete goose
- sea salt to taste
- half of orange
- half lemon
- half of Granny Smith apple
- 2 tablespoons goose fats
- 1 cup cherries, pitted and halved
- 1 cup port wine
- 1 1/2 teaspoons grated sparkling ginger root
- 1/4 cup thinly sliced inexperienced onion
- 1 tablespoon white sugar
- 1 1/2 teaspoons soy sauce
- 1/2 cup hen inventory
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 3H30M |
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- Preheat an oven to 350 tiers F (175 tiers C).
- Use a fork to prick the goose throughout. Do now not cross into the meat, simply through the skin. Season interior and out with sea salt, stuff with the orange, lemon, and apple; tie the wings in the back of the hen with cooking wire. Place breast-aspect-down into a roasting pan, and fill with half of-inch of water.
- Bake within the preheated oven for 45 mins, then cast off from the oven. Turn the goose breast-facet-up, and prick the pores and skin with a fork once more. Add water to the pan to convey the level back up to half-inch. Return the goose to the oven, and cook till an immediately-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 levels F (75 stages C), about 2 hours. Remove from the oven, and cowl loosely with aluminum foil to relaxation.
- Spoon 2 tablespoons of goose fats from the roasting pan right into a small saucepan, and warmth over medium warmth. Stir inside the cherries and prepare dinner till the cherries have softened and begun to release their juice, about 10 minutes. Stir inside the port wine, and bring to a boil over high warmth. Boil for 2 minutes, then stir within the ginger, inexperienced onion, sugar, soy sauce, and fowl stock. Return to a boil, then lessen warmness to medium, and simmer until the sauce has reduced by half, or for your favored consistency, about 10 minutes. Serve the sauce alongside the goose.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook it flippantly, and make smooth-up simpler.
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