Roasted Goose with Crispy Skin

Name: Roasted Goose with Crispy Skin
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 5 kilograms goose, neck and giblets reserved, visible fat removed; 2 Tbsps honey; 1 teaspoon potato starch dissolved in 2 tablespoons red or white wine; 6 servings Salt and freshly ground pepper; 1 teaspoon Tabasco; 1 liter warm water

Roasted Goose with Crispy Skin is a gluten free and dairy free main course. One portion of this dish contains roughly 144g of protein, 305g of fat, and a total of 3294 calories. This recipe covers 55% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. If you have goose, salt and pepper, tabasco, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

MEANWHILE, MAKE THE JUS

Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly. Generously season the goose inside and out with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Goose

Equipment you will use

Kitchen Scissors

Knife

MEANWHILE, MAKE THE JUS

Set the goose on a rack in a heavy roasting pan, breast side up.

Ingredients you will need

Whole Goose

Equipment you will use

Roasting Pan

Add the neck, gizzard, heart and 4 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes.

Ingredients you will need

Whole Goose

Water

Equipment you will use

Aluminum Foil

Frying Pan

Remove from the heat and let cool.

Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. Bring the goose to room temperature before roasting.

Ingredients you will need

Whole Goose

Equipment you will use

Baking Sheet

Frying Pan

MEANWHILE, MAKE THE JUS

Preheat the oven to 35

Equipment you will use

Oven

In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water. Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture. Carefully turn the goose breast side down. Roast for about 30 minutes longer, basting occasionally. The goose is done when an instant-read thermometer inserted in the inner thigh registers 17

Ingredients you will need

Hot Sauce

Whole Goose

Honey

Water

Equipment you will use

Kitchen Thermometer

Bowl

Frying Pan

Turn off the oven and let it cool to 16

Equipment you will use

Oven

Transfer the goose to a heatproof platter, breast side up. Return the goose to the oven and let it rest for 20 minutes.

Ingredients you will need

Whole Goose

Equipment you will use

Oven

MEANWHILE, MAKE THE JUS

Pour off the fat in the roasting pan. Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use.

Equipment you will use

Roasting Pan

Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom.

Equipment you will use

Frying Pan

Pour the juices into a small saucepan. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute. Season the jus with salt and pepper and strain it into a gravy boat. Carve the goose and pass the jus at the table.

Ingredients you will need

Salt And Pepper

Potato Starch