Roast Goose with Christmas Beer Sauce ReductionTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat the oven to 220° C (450° F)
Preparation time: 15 minutes
Cooking time: About 3 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:306.7 kcal
Proteins:13 g
Fats:27.4 g
Carbohydrate:0.8 g
Fibers:0.1 g
Sugar:0.4 g
Cholesterol:65.3 mg
Sodium:60.5 mg
Calcium:11 mg
Energy:3759 kcal
Proteins:159.3 g
Fats:336.3 g
Carbohydrate:9.4 g
Fibers:1.4 g
Sugar:5.2 g
Cholesterol:800.1 mg
Sodium:741.9 mg
Calcium:134.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4000
g
goose
150
ml
christmas beer
1
chicken bouillon cube
450
ml
water
1
onion
1
granny smith apple
2
ml
cardamom
salt and pepper
METHOD
- Bring the water to a boil and dissolve the bouillon cube in it. Set aside. Peel the apple and onion.
- Season the goose inside and out with salt, pepper and cardamom. Place the apple and onion into the cavity.
- Place the goose and giblets into an oiled roasting pan. Prick the skin to allow the fat to drain during roasting.
- Place in a 220° C (425° F) oven for 30 minutes, reduce the temperature to 180° C (350° F) and continue cooking for two hours.
- While the goose is roasting, baste it frequently and turn regularly, beginning by turning the sides up and ending with the breast. The meat will be moister.
- When cooked, place the goose on a serving platter. Let rest for 10 to 15 minutes on top of the stove, covered with aluminum foil to keep it warm.
- Meanwhile deglaze the roasting pan with the beer and chicken stock.
- Bring to a boil and reduce by half. Pour the sauce into a sauce boat. Serve the roast goose with chestnuts, quickly sautéed snow peas and a glass of cold Christmas beer.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
