Roast Goose with Port Gravy Recipe

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Roast Goose with Port Gravy
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Ingredients:

Directions:

  1. Preheat oven to 425°F.
  2. Discard loose fat from goose. With a cleaver or heavy knife cut goose kneck into 2-inch pieces. Quarter 1 onion and quarter celery crosswise. Rinse goose inside and out and pat dry. Pierce skin of goose all over with a fork to allow fat to drain and help skin to become crisp. Season goose with salt and pepper and loosely pack neck cavity with enough bread to fill out cavity (this will prevent cavity skin from collapsing during roasting). Fold neck skin under body and fasten with a small skewer. Fill body cavity with quartered onion and celery and tie legs together loosely with kitchen string (or insert legs through slit in lower skin flap if provided).
  3. Cut remaining 2 onions and carrots into 2-inch pieces. Transfer goose, breast side up, to a rack set in a deep flame-proof roasting pan and scatter onion and carrot pieces, neck pieces, and giblets in pan. Roast goose in middle of oven 30 minutes. Reduce temperature to 325°F. and carefully pour boiling water over goose (juices may splatter). Roast goose, skimming off fat (save fat; click here for a recipe) and basting with pan juices using a metal bulb baster every 20 minutes, 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175°F. and juices run clear when thigh is pierced with a skewer. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil.
  4. With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices and reserve. On top of stove, deglaze pan with white wine and Port over moderately high heat, scraping up brown bits, and boil mixture until reduced by about half. In a 2 1/2- 3-quart heavy saucepan whisk together 1/4 cup reeserved fat (save remainder for another use) and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Port mixture and broth in a stream, whisking to prevent lumps, and bring gravy to a boil, whisking constantly.
  5. Simmer gravy, whisking frequently, 5 minutes, or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
  6. Garnish goose with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 993.05 Kcal (4158 kJ)
Calories from fat 357.34 Kcal
% Daily Value*
Total Fat 39.7g 61%
Sodium 1259.48mg 52%
Potassium 743.54mg 16%
Total Carbs 130.39g 43%
Sugars 45.53g 182%
Dietary Fiber 6.42g 26%
Protein 17.57g 35%
Vitamin C 10.5mg 17%
Vitamin A 0.2mg 5%
Iron 4.7mg 26%
Calcium 139.9mg 14%
Amount Per 100 g
Calories 213.36 Kcal (893 kJ)
Calories from fat 76.78 Kcal
% Daily Value*
Total Fat 8.53g 61%
Sodium 270.61mg 52%
Potassium 159.75mg 16%
Total Carbs 28.02g 43%
Sugars 9.78g 182%
Dietary Fiber 1.38g 26%
Protein 3.77g 35%
Vitamin C 2.2mg 17%
Iron 1mg 26%
Calcium 30.1mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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