For a very long time, John has wanted to roast a goose. I’ve always pushed back on this, since we’ve never eaten goose, cooked goose, or even seen a goose for sale. John sometimes dreams big and plans things that we can’t execute.
So when he suggested we make goose for dinner club AGAIN, I agreed. As long as we had a plan. The plan was to find a goose, find some recipes, and come up with a theme.
The theme being, Christmas! This is a great meal for the holidays. It’s warm, rich, and savory. The potatoes are pretty easy to make and made more delicious with a generous amount of creme fraiche, whole milk, butter, and chives. The braised cabbage can be made ahead. And the goose? It’s a bit tricky, and takes about 3 hours to cook, but it’s worth it.
We served this with a pinot noir, but Bon Appetit recommends a nice tawny port. I try not to have too much port because it’s easy to overindulge, but sipped slowly, a tawny port would be wonderful with this meal.
Mustard and Garlic Roast Goose
From Bon Appetit
- 1 13-pound goose (thawed if frozen); neck, heart, gizzard, and wing tips reserved for stock
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried savory
- 3 14-ounce cans low-salt chicken broth
- 1 carrot, cut into 1-inch pieces
- 1 small onion, sliced
- 3 1/2 tablespoons balsamic vinegar
- 3 fresh Italian parsley sprigs
- Reserved goose neck (cut into 3-inch pieces), heart, gizzard, and wing tips
- 1/2 cup plus 2 tablespoons tawny Port
- 1/3 cup all purpose flour
Position oven rack in bottom third of oven and preheat to 425°F. Remove excess fat and skin from main body cavity and neck cavity. Pierce goose with sharp fork, especially where fat is thickest on legs and lower breast. Sprinkle cavities and skin with salt and pepper. Tie legs together to hold shape. Place goose, breast side down, on V-shaped rack set in roasting pan. Add enough water to pan to reach depth of 1/2 inch. Roast 40 minutes. Spoon off fat from surface of liquid in pan; reserve 1/4 cup fat.
Reduce oven temperature to 350°F. Using tongs as aid, turn goose onto 1 side. Roast 30 minutes. Turn goose onto second side. Roast 30 minutes.
Whisk mustard, lemon juice, garlic, salt, pepper, and savory in small bowl to blend. Turn goose breast side up. Brush goose with mustard-garlic mixture. Roast until meat thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced with fork, about 50 minutes. Transfer goose to platter; tent loosely with foil to keep warm. Reserve pan juices.
Meanwhile, prepare stock
Bring all ingredients to boil in large saucepan. Reduce heat to medium and simmer, uncovered, until reduced to 3 cups, occasionally skimming surface, about 1 hour. Strain stock into bowl; spoon off fat.
Spoon off fat from top of reserved juices in roasting pan. Add 1/2 cup Port to pan. Place roasting pan atop 2 burners and boil until mixture is reduced to 1 cup, whisking occasionally, about 5 minutes. Whisk flour and reserved 1/4 cup fat in medium saucepan over medium-low heat until roux is light brown, about 5 minutes. Gradually whisk in Port mixture and 2 1/2 cups degreased stock. Simmer until gravy thickens enough to coat spoon, whisking constantly, about 3 minutes. Stir in 2 tablespoons Port. Season with salt and pepper. Carve goose and serve with gravy.
Braised Red Cabbage
From Bon Appetit
- 1/4 cup (1/2 stick) butter
- 1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)
- 1/2 teaspoon (or more) salt
- 3 tablespoons dry red wine or hard cider
- 1 tablespoon red wine vinegar or apple cider vinegar
Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. DO AHEAD Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.
Crème Fraîche and Chive Mashed Potatoes
From Bon Appetit
- 3 quarts water
- 2 tablespoons coarse kosher salt plus additional for seasoning
- 2 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1-inch wedges
- 1/2 cup whole milk
- 1/2 cup crème fraîche
- 2 tablespoons (1/4 stick) unsalted butter
- 3 tablespoons chopped fresh chives
Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer into large bowl. Cover bowl with clean towel to keep warm.
Heat milk, crème fraîche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature. Reheat in microwave-safe bowl.