Ingredient of the Month
December: Goose

If you’re entertaining for the holidays and want to impress your family and friends, try something different this year like Roasted Goose.

Buying: When available, buy goslings (a young goose) because they are the most tender. One way to determine age is to check the goose's bill; if it's pliable, the bird is still young. Choose a goose that is plump, with a good fatty layer and skin that is clean and unblemished.

The U.S. government grades the quality of geese with USDA classifications A, B and C. The highest grade is A, and is generally what is found in markets. Grade B geese are less meaty and well finished; those that are grade C are not usually available to the consumer. Most geese marketed in the United States are frozen and can be purchased throughout the year. A frozen bird's packaging should be tight and unbroken. Fresh geese can be found in some specialty markets.

Storing: Remove and store separately any giblets in the body cavity. Then store the goose loosely covered in the coldest section of the refrigerator for up to 2 days. A frozen goose should be thawed in the refrigerator and can take up to 2 days to defrost, depending on the size of the bird.

Cooking: Because geese have a higher fat content than other birds, they are best roasted. Larger, older geese are tougher and therefore should be cooked using a moist-heat method, such as braising.


 Roasted Goose with Glazed Root Vegetables and Gooseberries

Serves 4-6

Ingredients:

1 12 pound goose, innards removed
1 onion, quartered
2 celery ribs, quartered crosswise
1 cup hot water
kosher salt
black pepper in a mill
6 cups cold water
½ pound baby turnips, peeled
½ pound baby carrots, peeled
3 stalks salsify, peeled and cut into 2-inch pieces
1 teaspoon red-wine vinegar
1 cup port
2 cups dark chicken stock
3 tablespoons unsalted butter
2 teaspoons honey
¾ cup gooseberries

Method:

Preheat the oven to 425˚F. Rinse the goose well, pat dry, and season it inside and out with salt and several grinds of pepper. Pierce the bird all over with the tines of a fork (which will allow the goose fat to drain properly). Stuff the cavity with the onion and celery and fold the neck skin under the body. Tie the goose’s legs together with butcher’s twine, and transfer the bird, breast side up, to a rack set within a deep, flame-proof roasting pan. Add the hot water to the pan.

Roast the goose on the middle rack for 30 minutes.  Reduce the oven temperature to 325˚F, and continue to roast the goose for about 2 hours, skimming off the fat, and basting with a metal baster every 20 minutes or so.  When a meat thermometer registers 160˚F in the goose thigh, the goose is done.  Remove the bird from the oven, remove the twine, onion and celery and discard.  Keep the goose warm under foil, allowing it to rest about 15 minutes before carving.

Meanwhile, pour the 6 cups of water into a 2-quart pot, add 1 tablespoon salt, and bring to a boil over high heat. Fill a large bowl with ice-water.

Add the turnips to the boiling water and cooking until tender to knife-tip, approximately 7 minutes. Use a slotted spoon to transfer the turnips to the ice-water. When the water returns to a boil, add the carrots and cook until just tender, about 5 minutes. Transfer the carrots to the ice-water. When the water returns to a boil, add the salsify and cook until tender, about 6 minutes. Once again, transfer the vegetable to the ice-water. Drain the cooked vegetables and set them aside.

Skim the oil from the roasting pan and heat the juices on the stovetop over medium high heat. Pour in the vinegar and deglaze. Pour in the port, bring to a simmer, and continue to cook until reduced by half. Pour in the stock, bring to a simmer, and continue to simmer until it reduces and thickens enough to coat the back of a wooden spoon, about 15 minutes. Season to taste with salt.

Meanwhile, put the remaining 3 tablespoons butter and honey in a 10-inch sauté pan and set over medium heat. When the butter has bubbled and has begun to subside, add the vegetables and sauté until the liquid reduces to a syrupy glaze and the vegetables are hot. Add the gooseberries and toss to combine well. Season with salt and 4 grinds of pepper.

To serve, carve the goose gently by slicing and pulling the legs from the body and then separating and evenly slicing the breast. Spoon some sauce into the center of each of 4 - 6 dinner plates. Divide the glazed vegetables evenly among the plates, and set the goose cuts on top of the vegetables on each plate. Serve immediately.