1 goose (12 pounds)
5 navel oranges, each cut in half
1 bunch thyme
4 bay leaves
½ teaspoon dried thyme
1 ¼ teaspoons salt
½ teaspoons black pepper coarsely ground
3 tablespoon orange-flavored liqueur
2 tablespoons cornstarch
½ cup orange marmalade
Piercing the skin of goose helps drain off the large amount of fat and also crisps the skin. Pour all the flavorful fat through a fine sieve and freeze for up to four months. Use for browning potatoes. Preheat oven to 400 degrees. Remove giblets and neck from goose; reserve for another use. Trim and discard fat from body cavity and any excess skin. Rinse goose inside and out with cold running water and drain well; pat dry with paper towels. With goose breast side up, lift wings up toward neck, then fold wing tips under back of goose so wings stay in place. Place 6 orange halves, thyme sprigs, and bay leaves in body cavity. Tie legs and tail together with string. Fold neck skin over back. With two-tine fork, prick skin in several places to drain fat during roasting. Place goose, breast side up, on rack in large roasting pan. In cup, combine dried thyme, 1 teaspoon salt, and pepper; rub mixture over goose. Cover goose and roasting pan with foil. Roast 1 hour 30 minutes; turn oven control to 325 degrees and roast 2 hours longer. Meanwhile, in small bowl, from remaining 4 orange halves, squeeze ¾ cup juice. Stir in 1 tablespoon liqueur, cornstarch, and remaining ¼ teaspoon salt; set aside. In cup, mix orange marmalade with remaining 2 tablespoons liqueur. With spoon or bulb baster, remove as much fat from roasting pan as possible. Remove foil and roast goose 45 minutes longer. Remove goose from oven and turn oven control to 450 degrees. Brush marmalade mixture over goose. Roast until skin is golden brown and crisp, about 10 minutes longer. Transfer goose to warm platter; let stand at least 15 minutes for juices to set for easier carving. Prepare sauce: Remove rack from roasting pan. Strain pan drippings through sieve into 8-cup measuring cup or large bowl. Let stand until fat separates from meat juice; skim and reserve fat for another use (there should be about 5 cups fat). Measure meat juice; if necessary, add enough water to meat juice to equal 1 cup. Return meat juice to pan and add reserved orange juice mixture. Heat sauce to boiling over medium heat, stirring; boil 1 minute. (Makes about 1 ¾ cups.) Serve sauce with goose. Remove skin before eating, if desired.
Roast duck with a difference
1 large duck
lemon juice
1 garlic clove, crushed
1 tablespoon onion, chopped
450 g pork sausage mince
1 cup toasted breadcrumbs
pinch cayenne pepper
½ teaspoon dried rosemary
½ cup seeded black olives, chopped
2 tablespoons chopped parsley
¼ cup Marsala or sweet sherry
salt and pepper
Rub the duck inside and out with a mixture of lemon juice, crushed garlic clove, salt and pepper. Sauté the onion in a little butter, add the pork mince and brown gently, breaking the mince into pieces as it cooks. Remove from heat and mix in the breadcrumbs, cayenne, rosemary, olives and parsley. Allow mixture to cool, then stuff the duck.
Preheat oven to 220°C. Place duck breast side up on a rack in a roastingpan, and brown. Reduce oven heat to 175°C and cook until almost done. Pour offexcess fat as it appears. During the final 30 minutes, or until duck is tender,baste frequently with Marsala orsweet sherry. Remove duck to serving dish. Skim off any fat and serve remainingjuices in a gravy boat.
Basic stuffing
110 g breadcrumbs
1 large onion, chopped
1 rounded tablespoon butter
1 egg, slightly beaten
salt and pepper to taste
chopped fresh sage or savory, or ½ teaspoon dried herbs (more if you prefer a stronger flavor)
1 rounded tablespoon chopped parsley
Mix well together.
Fruit and almond stuffing
110 g chopped onions
55 g chopped seedless raisins
55 g blanched almonds, coarsely chopped
30 g sultanas
8 dried apricots, coarsely sliced (you may substitute fresh fruit)
1 tablespoon lemon juice
grated rind of ½ lemon
Sauté chopped onions in a little fat. Add raisins, almonds and sultanas and cook for 3–4 minutes. Remove from heat and add apricots, lemon juice and rind, and mix thoroughly.
