Herb-Infused Roast Goose with Tawny Port Gravy
Indulge in the rich and succulent flavors of this Herb-Infused Roast Goose with Tawny Port Gravy, a dish that impresses for any festive occasion. This recipe elevates a classic holiday favorite by incorporating fragrant herbs like tarragon and a beautifully crafted port gravy that adds depth and sophistication. The goose is roasted to perfection with a crispy golden skin, while the savory stuffing of vegetables and the sweet port reduction creates an unforgettable dining experience. Perfect for gatherings, this dish will leave your guests asking for the recipe!
N/A
Servings
750
Calories
24
Ingredients
Ingredients
Domestic Goose
1 (About 10 lbs.)
Chopped yellow onion
1 cup (Divided)
Chopped celery
1/4 cup
Chopped green bell pepper
1/4 cup
Salt
2 teaspoons (Divided)
Cayenne pepper
1/4 teaspoon
Granulated garlic powder
1/2 teaspoon
Ground black pepper
1/2 teaspoon
Chopped carrots
1/2 cup
Bay leaves
7 (5 for gravy, 2 for roasting)
Dried tarragon
1/2 teaspoon
Ruby port
3 cups
Vegetable oil
2 teaspoons
Goose giblets and neck
from the goose (Set aside)
Chopped onion
1/2 cup
Chopped celery
1/4 cup
Chopped carrots
1/2 cup
Salt
1 teaspoon
Ground black pepper
1/2 teaspoon
Bay leaves
5
Dried thyme
1/2 teaspoon
Flour
2 tablespoons
Tawny port
2 cups
Water
2 cups
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a mixing bowl, combine 1/2 cup of chopped onions, celery, green bell pepper, 1 teaspoon of salt, and 1/4 teaspoon of cayenne pepper, mixing well.
3
Remove the neck and giblets from the goose cavity and set aside for making the gravy. Trim excess fat from the opening of the cavity and prick fatty areas of the goose skin gently with a fork, avoiding the breast.
4
Stuff the cavity of the goose with the vegetable mixture you prepared earlier.
5
Season the exterior of the goose with the remaining teaspoon of salt, black pepper, garlic powder, and dried tarragon for enhanced flavor.
6
Place the goose breast-side up in a large roasting pan and roast uncovered in the preheated oven for approximately 1 hour and 45 minutes, or until the juices run clear and the drumsticks easily detach.
7
While the goose is roasting, prepare the port glaze. In a medium saucepan, combine the remaining 1/2 cup of chopped onions, chopped carrots, bay leaves, and ruby port. Bring to a boil over medium heat.
8
Cook the port mixture until it reduces and thickens to about 1/2 cup, approximately 30 minutes. Strain through a fine mesh strainer and set aside to cool.
9
Once the goose is roasted, use a pastry brush to generously glaze it with the port reduction. Return the goose to the oven for an additional 5 minutes to allow the glaze to caramelize.
10
Remove the goose from the oven and let it rest for about 20 minutes before carving.
11
For the Tawny Port Gravy, heat vegetable oil in a large saucepan over medium-high heat. Add the reserved giblets and neck, browning them for about 3 to 4 minutes.
12
Stir in the remaining onions, celery, carrots, salt, pepper, bay leaves, and dried thyme, cooking for another 3 to 4 minutes until softened.
13
Sprinkle in the flour, stirring continuously for about 5 minutes to develop a roux.
14
Pour in the tawny port and bring the mixture to a boil, then reduce the heat, allowing it to simmer for approximately 5 minutes.
15
Add 2 cups of water, bring to a boil again, then reduce the heat and let simmer for about 1 hour to develop flavors.
16
Finally, strain the gravy into a warm container, discarding solids, and keep warm until ready to serve. This will yield around 2 cups of rich gravy.
17
Serve slices of the roasted goose with a generous ladle of tawny port gravy alongside.
Nutrition Information
58.3g
Fat
16.7g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish described in this recipe?
The recipe is for Herb-Infused Roast Goose with Tawny Port Gravy, a sophisticated dish perfect for festive occasions.
What size goose is required for this recipe?
The recipe calls for one domestic goose weighing approximately 10 pounds.
What oven temperature should be used for roasting the goose?
The oven should be preheated and maintained at 400°F (200°C) for the roasting process.
What vegetables are used to stuff the goose cavity?
The cavity is stuffed with a mixture of 1/2 cup chopped onions, 1/4 cup celery, and 1/4 cup green bell pepper.
How should I prepare the goose skin before roasting?
You should trim excess fat from the cavity opening and gently prick the fatty areas of the skin with a fork, being careful to avoid the breast meat.
What seasonings are applied to the exterior of the goose?
The exterior is seasoned with salt, black pepper, garlic powder, and dried tarragon.
How long does the goose need to roast?
The goose should roast uncovered for approximately 1 hour and 45 minutes, plus an additional 5 minutes after glazing.
How can I tell when the goose is finished cooking?
The goose is done when the juices run clear and the drumsticks easily detach from the body.
What type of port is used for the glaze?
The glaze uses 3 cups of ruby port, which is reduced with vegetables and herbs.
What ingredients are reduced to make the port glaze?
The glaze consists of ruby port, chopped onions, chopped carrots, and bay leaves.
How much should the port glaze be reduced?
The mixture should be boiled and reduced until it reaches approximately 1/2 cup in volume.
When should the port glaze be applied to the goose?
Apply the glaze with a pastry brush after the initial 1 hour and 45 minutes of roasting, then return the bird to the oven for 5 minutes.
How long should the goose rest after roasting?
Allow the goose to rest for about 20 minutes before carving to ensure the juices redistribute.
What should I do with the goose neck and giblets?
Reserve the neck and giblets from the cavity and use them as the base for the Tawny Port Gravy.
What type of port is used in the gravy?
The gravy specifically uses 2 cups of tawny port for its distinct flavor profile.
What herbs are used to flavor the gravy?
The gravy is flavored with 5 bay leaves and 1/2 teaspoon of dried thyme.
How is the gravy thickened?
It is thickened by stirring in 2 tablespoons of flour to the vegetable and giblet mixture to create a roux.
How long does the gravy need to simmer after adding water?
The gravy should simmer for about 1 hour to fully develop its deep flavors.
What is the final yield of the Tawny Port Gravy?
The recipe produces approximately 2 cups of rich, strained gravy.
How many calories are in a serving of this roast goose?
Each serving contains approximately 750 calories.
What is the fat content per serving?
The fat content is approximately 58.3g per serving.
How much protein does this dish provide?
Each serving provides 30g of protein.
What are the carbohydrate counts for this recipe?
There are 16.7g of carbohydrates per serving.
What oil is recommended for browning the gravy ingredients?
The recipe suggests using 2 teaspoons of vegetable oil.
How many total bay leaves are needed for the entire recipe?
You will need a total of 7 bay leaves: 2 for the port reduction and 5 for the gravy.
Is the goose roasted in a covered or uncovered pan?
The goose should be roasted uncovered in a large roasting pan.
What should be done with the solids in the gravy before serving?
The gravy should be strained into a warm container and the solids should be discarded.
What preparation is needed for the onions used in the stuffing?
The onions should be chopped; the recipe uses 1 cup total, divided between different steps.
Does the recipe include any spicy ingredients?
Yes, 1/4 teaspoon of cayenne pepper is added to the vegetable stuffing for a subtle heat.
How should the finished dish be served?
Serve slices of the roasted goose with a generous ladle of the warm tawny port gravy on the side.