Roast Goose with Christmas Beer Sauce Reduction, a recipe from the Worldwide Gourmet

Recipes>Roast Goose with Christmas Beer Sauce Reduction

Roast Goose with Christmas Beer Sauce Reduction Recipe

Recipe

Total time: more than 2 hours

Preheat the oven to 220° C (450° F)
Preparation time: 15 minutes
Cooking time: About 3 hours

Difficulty: Easy

Ingredients

Ingredients for 4 servings

- 1 Goose, 4 kg/9 lb.

- 150 ml (10 tbsp.) Christmas Beer

- 1 chicken bouillon cube

- 450 ml (1 3/4 cup) water

- 1 onion

- 1 Granny Smith apple

- A pinch of 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.

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