Zutaten für Goose Roast Port Glazed Goose With Tawny Port Gravy
- 1 (8-10 pound) goose
- Yellow Onion
- 1 cup chopped celery
- Green Bell Pepper
- 2 teaspoons salt
- Cayenne Pepper
- 1 teaspoon garlic powder
- Ground Black Pepper
- Carrot
- 4 bay leaves
- 1 tablespoon chopped fresh tarragon
- Ruby Port
- Vegetable Oil
- Chicken Giblets
- Onion
- Dried Thyme
- 1/4 cup all-purpose flour
- Tawny Port
- 2 cups water
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Zubereitung von Goose Roast Port Glazed Goose With Tawny Port Gravy
- Preheat oven to 400°F (200°C).
- Combine 1/2 cup chopped onions, 1/2 cup chopped celery, 1/2 cup chopped bell pepper, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper in a mixing bowl.
- Remove the neck and giblets from the goose and set aside.
- Remove any excess fat from the cavity opening of the goose.
- Prick the fatty areas of the goose skin with a fork, avoiding the breast.
- Stuff the goose cavity with the vegetable mixture.
- Season the outside of the goose with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 tablespoon chopped fresh tarragon.
- Place the goose in a large roasting pan and roast uncovered for 1 hour and 45 minutes, or until the drumsticks and thighs are easily removed.
- While the goose roasts, prepare the port wine reduction: Combine 1/2 cup chopped onions, 1/2 cup chopped carrots, 2 bay leaves, and 1 cup tawny port wine in a medium saucepan over medium heat. Bring to a boil.
- Reduce heat and simmer until the mixture thickens to about 1/2 cup (approximately 30 minutes).
- Strain the reduction through a fine-mesh sieve and let cool.
- Brush the goose with the port wine reduction and return to the oven for 5 minutes to caramelize.
- Remove from the oven and let rest for 20 minutes before carving.
- Prepare the gravy: In a large saucepan, heat 2 tablespoons of oil over medium-high heat. Add the giblets and neck and brown for 3-4 minutes, stirring frequently.
- Add 1/2 cup chopped onions, 1/2 cup chopped celery, 1/2 cup chopped carrots, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 bay leaves, and 1 teaspoon fresh thyme. Cook, stirring often, for 3-4 minutes.
- Stir in 1/4 cup all-purpose flour and cook for 5 minutes, stirring constantly.
- Gradually whisk in 1 cup tawny port wine, bring to a boil, and cook for 5 minutes, stirring occasionally.
- Add 2 cups of water, bring to a boil, then reduce heat to medium and simmer for 1 hour.
- Remove from heat and strain into a clean container. Keep warm until ready to serve.
- Serve the goose with the tawny port gravy.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
109g
Fat
134g
Carbs
17g