||Serves 6 to 8
- 1 goose, 9 to 11 pounds
- 1 1/2 cups coarsely chopped carrots
- 1 1/2 cups coarsely chopped onions
- 1 1/2 cups coarsely chopped celery
- 6 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups dry white wine
- 4 sprigs flat-leaf parsley
- Peelings from 1 green apple (optional)
- 6 whole cloves
- 1 large bay leaf
- 1 tablespoon dried thyme
- 1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained
- 1 1/2 cups dried cherries
- 1/2 cup Armagnac
- 4 tablespoons red currant jelly
- Coarse salt and freshly ground black pepper, to taste
1. Remove giblets and neck from cavity, pull off any loose fat, and cut off first two
wing joints, if still attached; reserve all. Wash goose, pat dry, tie legs together, prick
skin all over, season with salt and pepper, and set aside.
2. Put loose fat in a large sauté pan over medium-high heat, and render about 3
tablespoons of liquid fat. Remove and discard remaining fat (or save for another use). Add
giblets, wing pieces, neck, and chopped vegetables to pan. Sauté until vegetables are
browned, 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and
continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often.
3. Pour chicken stock and white wine into a French oven large enough to hold the goose,
and bring to a boil. Place goose breast-side down on a rack covered with parchment paper,
and lower into stock. Add browned giblets and vegetables, parsley, apple peelings, cloves,
bay leaf, and thyme. Pour in enough water to almost fill the pot, and bring to a simmer.
Whisk 1 cup of the simmering liquid into the sauté pan used in step two, and deglaze pan.
Scrape the thickened liquid back into the roasting pan. Cover pan, and cook very gently,
regulating heat if necessary, to keep it just simmering.
4. After an hour, turn goose over, being careful not to break the skin. (Wearing rubber
gloves is helpful when doing this.) Poach goose for about one more hour, or until meat is
tender when pierced with a fork. Turn off heat, and finish immediately, later in the day,
or the next day. Recipe may be done ahead to this point. To finish later, or the next day,
let cool briefly uncovered, then cover pan and set in refrigerator. When ready to resume
preparation, remove layer of congealed fat from liquid. Lift out goose, and bring liquid
to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10
minutes while preheating oven. Proceed with recipe.
5. To finish immediately, heat oven to 450 degrees. Remove goose from liquid, drain, and
place on a rack breast-side up in a shallow roasting pan. Coat goose with 3 tablespoons
reserved goose fat. Roast until skin is brown and crispy, about 30 minutes. Remove from
oven, and allow to stand for 15 to 20 minutes before carving.
6. Meanwhile, skim grease from poaching liquid, and strain liquid to remove pieces of
goose, vegetables, and seasonings. Discard pieces of goose, seasonings, and parchment
paper. Purée vegetables in an electric blender or food processor, adding a little of the
strained liquid if necessary. Add vegetables back to pan along with half of the strained
liquid, about 6 cups. Boil quickly to reduce liquid by about half.
7. Add porcini and their strained soaking liquid, cherries, Armagnac, and red-currant
jelly. Season sauce to taste with salt and pepper, and keep warm until needed.