Goose in blood orange sauce

Votes: 1

Time: 9 hours 10 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 1303, total fat 106 G., saturated fats 32 G., proteins 51 G., carbohydrates 29 G., fiber 5 G., cholesterol 249 mg, sodium 1421 mg, sugar 15 G.

This Christmas goose is truly a dish for a special occasion. What makes it truly delicious is not only the complex sauce but also the special cooking technique: the bird is first steamed and then baked in the oven until crispy and tender. Roast the vegetables for the side dish in the rendered goose fat, and use the goose bones to make a broth, which will become the base for the sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. Sauvinon Blanc wines
1 tbsp. grated ginger root
1 tbsp. l. olive oil
1 teaspoon ground black pepper
18 cloves of garlic
1 onion, thinly sliced, + 2 whole onions
1 goose weighing 3.5 kg.
1 teaspoon ground ginger
6 bay leaves
2 cups chicken broth
1 bunch of fresh parsley
2 tablespoons black peppercorns
1 cup fingerling potatoes, cut into 1cm pieces.
1 cup rutabaga, cut into 1 cm pieces.
1 cup turnip, cut into 1cm pieces.
4 shallots
3 blood oranges
60 ml blackcurrant syrup
60 ml limoncello
60 g butter

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white wine, Oranges, potato, swede, turnip, ginger root, bay leaf, black peppercorns

Cooking the dish according to the recipe:

In a large bowl, combine wine, fresh ginger, salt, pepper, 4 cloves of garlic, and chopped onion. Add the goose, cover, and refrigerate, turning the goose once a day, for 2 days.
Remove the goose from the marinade. Let it sit at room temperature for 2 hours.

Prepare a roasting pan with a rack. Place ground ginger, 3 bay leaves, and 2 cups of water in the bottom of the roasting pan.
Pat the goose dry and season with salt and black pepper.
Heat a roasting pan over low heat until the water comes to a boil. Place the goose on the rack. Cover tightly with foil. Steam the goose over low heat for 45 minutes.
Preheat oven to 190°C.
Remove the foil from the roasting pan and drain the fat into a bowl. Rinse the roasting pan and place the goose on the grill.
Roast the goose until the legs flake easily, about 1 hour and 30 minutes. Remove the breast and legs. Increase the oven temperature to 200°C.
Cut up the carcass. Add it to the boiling chicken broth in a large saucepan with the peppercorns, whole onion, 6 cloves of garlic, and the remaining 3 bay leaves. Simmer for 3 hours, skimming off any foam and fat from the surface regularly. Strain the broth and reduce to 2 tablespoons.
Place the potatoes, rutabagas, and turnips in a large pot of boiling salted water. Cook until tender.
Add the goose fat to the roasting pan, then add the vegetables, shallots, and the remaining 8 garlic cloves and roast, stirring occasionally, until golden brown. Remove the vegetables from the roasting pan and keep warm.
Reheat the goose and keep warm along with the vegetables.
Make the blood orange sauce:
Grate the zest of two blood oranges. Separate the oranges into segments, removing the membranes. Squeeze the remaining oranges to extract the juice.
Combine the blackcurrant syrup and 0.5 cups of orange juice in a saucepan. Cook until the syrup thickens, then add the limoncello. Add the goose broth and butter. Add the orange segments one minute before the end of the cooking time.
Carve the goose, place it on a platter, and top with vegetables. Drizzle with orange sauce.