Roast Goose with Currant Kumquat Compote

  • serves 8
Christine Cushing
Christine Cushing

Goose has a tendency to dry out in the oven. By the time the fat is rendered and the skin is crispy, the meat underneath becomes tough and flavourless. We solved this problem by soaking our goose in flavourful salt brine made with orange juice. The meat was juicy and succulent. Yield is 8 servings.

15 Ratings
Directions for: Roast Goose with Currant Kumquat Compote

Ingredients

Brine

2 L orange juice

2 L water

½ cup coarse salt

1 Tbsp white peppercorns

4 cloves garlic, crushed

4 bay leaves

2 sprig thyme

1 12 lb(s) goose

Roast Goose

1 orange, cut in half

1 Tbsp freshly cracked black peppercorns

1 large onion, cut into 8 pieces

4 sprig fresh thyme

4 bay leaves

¼ cup cognac or other brandy

¼ cup orange juice

Currant Kumquat Compote

1 Tbsp olive oil

1 small onion, finely chopped

1 ½ cup dried currants (black, red, or both)

2 Tbsp cassis liqueur

⅓ cup freshly squeezed orange juice

½ cup water

2 Tbsp champagne vinegar

½ cup red wine

1 Tbsp sugar

½ cup kumquats, thinly sliced

1 ½ cup fresh currants (black, red, or both)

dash Worcestershire sauce

Pan Sauce

2 Tbsp cognac or other brandy

2 Tbsp orange juice

1 cup chicken stock

Coarse salt and freshly cracked black pepper

Chopped fresh thyme

Directions

Brine

1. Put the orange juice, water, coarse salt, white peppercorns, garlic, bay leaves and thyme in a large pot and bring to a boil.

2. Cool and pour into a large bowl.

3. Immerse goose in the brine.

4. Cover and refrigerate overnight.

Roast Goose

1. Preheat oven to 375 degrees F.

2. Remove goose from brine.

3. Pat dry with paper towels.

4. Pull out fat from cavity.

5. Rub inside and outside of goose with cut side of orange.

6. Season inside and outside of goose with pepper.

7. Place orange, onion and thyme sprigs, bay leaves in the body cavity.

8. Tie legs together with butcher’s twine.

9. Place goose on rack in roasting pan.

10. Pierce all over with a wooden skewer so fat renders from the goose.

11. Roast goose 15 minutes.

12. Reduce temperature to 350 degrees F and roast 30 minutes longer.

13. Remove fat from roasting pan.

14. Combine 1/4 cup of the cognac and 1/4 cup of the orange juice in a small bowl and brush some over goose.

15. Continue to roast goose, occasionally basting with cognac mixture and occasionally removing fat from pan.

16. Roast approximately 2 1/2 hours or until internal temperature of goose reaches 175 degrees F.

17. Transfer goose to platter and tent with foil.

18. Let rest 20 minutes before serving.

Currant Kumquat Compote

1. In a small heavy pot on medium heat add the olive oil and onion and cook for 2 minutes.

2. Add 1 1/2 cups dried currants, the cassis liqueur, orange juice, water, champagne vinegar, red wine and the sugar.

3. Bring to a simmer.

4. Simmer 20 minutes or until the mixture thickens and fruit forms a compote texture.

5. Stir in the kumquats and the 1 1/2 cups fresh currants and Worcestershire sauce and remove from heat.

6. Let cool to room temperature.

7. Set aside and serve with Roasted Goose.

Pan Sauce

1. Skim fat from pan juices. (Use a gravy separator if you have one.)

2. Deglaze pan with the 2 tbsp. of cognac and 2 tbsp. of orange juice, scraping up any browned bits from the pan.

3. Add the chicken stock and bring to a boil on medium heat.

4. Season to taste.

5. Stir in the thyme.

6. Serve the Roasted Goose with the Pan Sauce and the Currant and Kumquat Compote.

See more: Roast, Dinner, Main, Christmas, Game, Winter, Poultry, Fruit, Berries, Thanksgiving


https://www.foodnetwork.ca/recipe/roast-goose-with-currant-kumquat-compote/3535/

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