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What You Need:
(To serve 6 to 8)
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8- to 10-pound young goose and its giblets
1 cup seedless raisins
3 tablespoons butter
1 cup finely chopped onions
4 cups soft white bread crumbs, made from fresh, homemade-type white bread pulverized in a blender or pulled apart and shredded with a fork
3 medium-sized cooking apples, peeled, cored and coarsely chopped
½ cup coarsely chopped blanched hazelnuts or almonds
¼ cup finely chopped parsley
1 teaspoon dried marjoram
1 teaspoon salt
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. In a small saucepan, combine the goose gizzard and heart with enough water to cover them completely. Bring to a boil over high heat, reduce the heat to low and simmer uncovered for 40 minutes, or until they show no resistance when pierced with the tip of a small, sharp knife.
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2. Meanwhile, place the raisins in a bowl and pour 2 cups of boiling water over them. Let them soak for 20 minutes, or until plump. Drain the gizzard and heart, chop them fine and place them in a large mixing bowl. Add the drained raisins. Preheat the oven to 325°.
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3. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam has almost subsided, add the onions and cook, stirring frequently, for 5 minutes, or until they are soft and transparent but not brown.
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4. Chop the goose liver into fine dice, add it to the onions, and cook, stirring constantly, for 2 or 3 minutes, or until the liver is light brown. With a rubber spatula, scrape the entire contents of the skillet into the mixing bowl. Add the bread crumbs, apples, chopped nuts, parsley, marjoram, salt and a few grindings of pepper, and toss the mixture together with a spoon until the ingredients are well combined. Taste for seasoning.
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5. Wash the goose under cold, running water and pat it thoroughly dry inside and out with paper towels. Lightly salt and pepper the cavity and fill it loosely with the stuffing. Close the opening by lacing it with skewers or sewing it with a large needle and heavy white thread. Fasten the neck skin to the back of the goose with a skewer and truss the bird securely. For a crisper skin, prick the surface around the thighs, the back, and the lower part of the breast with the tip of a small, sharp knife.
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6. Place the goose breast side up on a rack set in a large, shallow roasting pan, and roast in the middle of the oven for 3 to 3½ hours, or about 20 minutes to the pound. As the fat accumulates in the pan, draw it off with a bulb baster or large kitchen spoon and, if you like, save it for another use.
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7. Basting the goose is unnecessary. To test for doneness, pierce the thigh of the bird with the tip of a small, sharp knife. The juice that runs out should be pale yellow; if it is tinged with pink, roast the goose another 5 to 10 minutes. Let the goose rest in the turned-off oven with the door ajar for about 15 minutes for easier carving.
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8. Transfer the goose to a large, heated platter and remove the string and skewers. Traditionally, roast goose is served with red cabbage.
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