Nutrition Goose is one of the fattiest types of poultry. However its fat is particularly high in mono- and polyunsaturated fatty acids that have healthful and protective benefits. Furthermore, unlike other poultry, goose is not something that is eaten very often… so enjoy it without any qualms! Preparing To make carving easier, remove the wishbone from the neck end of the goose before roasting it. Cooking Although largely unknown to North American food lovers, goose has an enticingly gamy flavor. It provides red meat with a lot of character, but it requires a careful hand on the part of the cook - particularly the breast meat which responds badly to rough treatment. It can be prepared roasted, braised, cooked in broth… Cooking a whole goose: Season the goose inside and out with salt, pepper and cardamom (optional). Stuff it, or simply place a peeled and quartered apple and onion in the cavity. Oil a roasting pan before putting the goose in it. Prick the skin to allow the fat to run off during cooking. The cooking time depends on the weight. The fatter it is, the more low-temperature cooking time will be required. For a 4 kg (9 lb.) goose, roast for 30 minutes at 220° C (450° F), then reduce the temperature to 180° C (350° F) for two hours. While the goose is cooking, baste it frequently and turn it at regular intervals, beginning with the sides and ending with the breast side up. This will make the meat moister. Baste occasionally with cold water so that the skin stays crispy. The goose is cooked when you pierce a thigh and the juices run clear with no sign of blood. Once cooked, place the goose on a serving platter. Let rest for 10 to 15 minutes after removing from the oven, covered with a sheet of aluminum foil to keep it warm. Meanwhile, heat 450 ml (1 3/4 cups) chicken stock. Deglaze the roasting pan with the stock, along with 150 ml (1/2 cup) beer, if you like. Bring to a boil and reduce by half. Pour the sauce into a sauce boat. Enjoying Keep the fat rendered from the goose: it's delicious spread on bread. Once stuffed, truss the goose so that it roasts evenly. To do so, thread 60 cm (2') of string through a trussing needle, go through one wing, the shoulders and the skin around the neck, then through the other wing with the breast side down. Turn the goose over and thread the string though one thigh, the body and then the other thigh. Pull on the string and tie the ends over a wing to hold the goose together tightly. The goose should be on its side for this procedure. The string should be sufficiently taut to keep the goose "bundled up" in a tight package. Prick the goose on all sides with a sharp knife point or trussing needle; the holes should be 2-3 cm (1") apart. This will allow the fat to run off. Nutritional values per 100 g Calories: 275; Water: 52 g; Protein: 29 g; Carbohydrates: 0 g; Lipids 17.5 g; Cholesterol: 75 g; Potassium: 400 mg; Magnesium: 28 mg; Phosphorus: 290 mg; Calcium: 12 mg; Iron: 3.7 mg; Vitamin B1: 0 mg; Vitamin B2: 0.4 mg; Vitamin B6: 0.4 mg; Niacin: 4.1 mg; Folates: 12 µg; Vitamin B12: 1.2 µg. Purchasing Goose is available throughout the year, plucked and cleaned. Choose a young goose. Its meat is more tender. You'll recognize it by its color: pink flesh and pale yellow fat. Enjoying Keep the fat rendered from the goose: it's delicious spread on bread Classic prune stuffing Macerate 12 chopped pitted prunes in 45 ml (3 tbsp.) armagnac for 1 hour; combine the prunes with two apples sautéed in butter, 225 g (8 oz.) ground beef and 250 g (9 oz.) ground veal sautéed in a skillet, 2 eggs and 250 ml (1 cup) cream. As a side dish, braised cabbage with bacon remains a classic. And good mashed potatoes with goose gravy are simply delicious Roast Goose with Prunes Holiday traditions of Provence Preparation time: 15 minutes + 1 hour waiting time Cooking time: 1-1/2 hours Cost: Reasonable Difficulty: Easy Ingredients for 6 people 1 goose (4 kg / 9 lb.) 3 tbsp. oil Salt and pepper Stuffing 45 ml (3 tbsp.) armagnac [lien au lexique] 12 pitted prunes, finely diced 2 apples, peeled and finely diced 3 tbsp. cinnamon butter 2 tbsp. olive oil 225 g (8 oz.) ground beef 285 g (10 oz.) ground veal 1 turkey liver, chopped 2 eggs 250 ml (1 c.) heavy cream White pepper Preparing the stuffing Macerate the prunes in the armagnac for one hour; melt the butter in a saucepan, add the apples and cook over low heat with the cinnamon; heat the oil in another pan and cook the ground beef for 5 minutes or until it loses its pink colour; proceed in the same way for the liver; add in the armagnac used to macerate the prunes and flambé; combine the ground veal with the eggs; add heavy cream until the texture is smooth and creamy; add the liver, the ground beef, the prunes and the apples. Cooking the goose Salt and pepper the goose inside and out; stuff and sew up; place in the goose in a roasting pan with 3 tbsp. oil; roast at 425° F (220° C) for 1 hour 30 minutes, basting often. The Worldwide Gourmet Roast Goose with Beer Sauce Reduction Preheat oven at 220° C (425° F) Preparation time: 15 minutes Cooking time: 3 hours Cost: Average Difficulty: Very easy Ingredients 1 goose, about 4 kg (9 lb.) 150 ml (10 tbsp.) beer 1 chicken bouillon cube 450 ml (1 3/4 cups) water 1 onion 1 Granny Smith apple A pinch of cardamom Salt and pepper Method Bring the water to a boil and dissolve the bouillon cube in it. Set aside. Peel the apple and onion. Season the goose inside and out with salt, pepper and cardamom. Place the apple and onion into the cavity. Place the goose and giblets into an oiled roasting pan. Prick the skin to allow the fat to drain during roasting. Place in a 220° C (425° F) oven for 30 minutes, reduce the temperature to 180° C (350° F) and continue cooking for two hours. While the goose is roasting, baste it frequently and turn regularly, beginning by turning the sides up and ending with the breast. The meat will be moister. When cooked, place the goose on a serving platter. Let rest for 10 to 15 minutes on top of the stove, covered with aluminum foil to keep it warm. Meanwhile deglaze the roasting pan with the beer and chicken stock. Bring to a boil and reduce by half. Pour the sauce into a sauce boat. Serve the roast goose with chestnuts, quickly sautéed snow peas and a glass of cold Christmas beer. The Worldwide Gourmet Home / Mission Statement / Our Products / Sales Locations New Products / Great Recipes / News / Contact Us © www.lamaisondugibier.com All Rights Reserved.. La Maison du Gibier 2002 info@lamaisondugibier.com