Tuesday, December 30, 2008

Christmas Goose with Cranberry-Pomegranate Glaze

Adapted from Emeriel Lagasse's Roast Port Glazed Goose with Tawny Port Gravy

1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 - 12 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Combine 1/2 cup of the onions, celery, carrots, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan on a rack and roast for about 1 hour and 30 minutes, or until the drumsticks and thighs are easy to remove.

Pomegranate-Molasses Glaze:
1 or 2 Valencia oranges
1 lime
1 tablespoon honey
1/3 cup pomegranate-molasses sauce

Combine the juice of one or two Valencia oranges with the juice from one lime in a small pan and reduce by half. Add 1/3 cup pomegranate-molasses sauce and 1 tablespoon honey, and reduce until it form a glaze, about 5 minutes.

Using a brush, glaze the goose with the pomegranate-molasses reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy.

Port Gravy:
2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water

In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.

Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.

Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups.

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