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Email to Master Chef Don F. Easley Jr.      

    Roast Goose With Brandied Fruit Compote

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 6

    List of Ingredients

    9 to11- pound Goose
    1 lemon, thinly sliced
    1 orange, thinly sliced

    Compote:
    cup orange juice
    3 tablespoons honey
    1 teshtmloon grated orange peel
    5 whole allspice
    teshtmloon ground ginger
    1 cinnamon stick, about 2 inches long
    cup raisons
    1 small apple, thinly sliced
    2 cups mixed dried fruit
    cup brandy or orange juice
    1 tablespoon cornstarch

    Recipe

    1. Make compote: In a 3-quart pan, combine 2 cups water, orange juice, honey, orange peel, allspice, ground ginger, and cinnamon stick. Stir in raisons, apple and dried fruit. Bring to a boil over high heat; reduce heat, cover, and simmer for 3 minutes. Remove from heat and stir in brandy. Let cool, then cover and refrigerate for at least 4 hours or until next day. Before serving goose, stir together cup of fruit liquid and cornstarch; then stir into fruit. Cook over medium-high heat, stirring, until thickened. Let cool slightly.
    2. Remove goose neck and giblets; reserve for other uses, if desired. Discard lumps of fat. Rinse goose inside and out; pat dry. Place lemon and orange slices in cavities; truss both cavities. Prick skin all over at 1- inch intervals.
    3. Place goose, breast down, on a rack in a large, shallow roasting pan. Roast, uncovered, in a 400F oven for 1 hour. Every 30 minutes, siphon (or spoon out) and discard fat from pan. Turn goose breast up, reduce oven temperature to 325F, and continue to roast until meat near thighbone is no longer pink when slashed, 1-1/2 to 2 more hours. Continue to siphon (or spoon out) fat from pan every 30 minutes.
    4. Carve the goose and pass compote at the table.

 

 

 


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