Roast Goose with Sour Cherry Sauce
The star attraction for your Dicken's Christmas is this roast goose.
Calories per serving: 144kcal
Ingredients
- 1 Goose
Cavity Stuffing
- Freshly cracked pepper
- Celery tops
- Onions skins and roots
- Apple
Sour Cherry Sauce
- 2 tablespoons unsalted butter, unsalted
- 3 tablespoons Sour Cherry preserve
- 1 teaspoon corn starch
- 1 teaspoon wholegrain mustard
- 1 teaspoon whiskey, optional
Instructions
- If your goose came frozen, you will want to defrost it in the refrigerator for two days.
- Start removing the fat from the tail area of the bird. You will have a lot of fat, but don't throw it away!
- Remove the giblets. Don't throw them away, use them for another purpose.
- Wipe the bird with a paper towel, then take a fork and prick all the skin well. This is important so the fat comes out while roasting.
- Put the celery, onion, and apple in the cavity. If you have other vegetables or fruit bits laying about, put them in as well.
- Fill the bottom of your roaster with about an inch of water. Put the rack in. Try to raise the rack above that water, two clean cat food cans do a good job.
- Put the goose on the rack, breast side up, and roast your goose at 350°F / 176°C for about 2 1/2 to 3 hours. It should be 165°F / 73.89°C on an instant-read thermometer.
- Let the goose rest for at least 5 minutes before carving.
Sour Cherry Sauce
- Mis en place
- In a small pan, melt the butter and add the cornstarch. Whisk the cornstarch thoroughly so there are no lumps.
- Add the preserve, whiskey (if using), and mustard, and continue stirring constantly until the sauce thickens slightly.
- Put in a nice serving dish and serve warm with goose or other gamey fowl.
- Your goose is cooked!
Notes
Stuffing the cavity with bread stuffing is not recommended because geese are very fatty, stuffing adds time to roasting, and there is a possibility of cross-contamination.
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