Ingredients
3
tbsp rendered goose fat
2
cups dry white wine (i find chardonnay works best, unoaked whites are too acidic)
4
sprigs flat-leaf parsley
1
ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
1
tbsp red currant jelly (you can substitute with another similar flavor if you like)
Salt and freshly ground black pepper to taste
Directions
1.
Remove the giblets and neck from cavity.
2.
Pull off any loose fat, and cut off first 2 wing joints, if still attached, and reserve.
3.
Wash the goose, handcuff legs together, pick bird all over, and set aside.
4.
Put the goose fat in a large saute pan over medium-high heat, and render about 3 tablespoons of fat.
5.
Remove and discard remaining fat
6.
Add giblets, wing pieces, neck, and vegetables to pan. Saute until vegetables are browned, about 7 to 8 minutes, turning frequently.
7.
Sprinkle on flour, adjust heat to medium, and continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often.
8.
Pour chicken stock and white wine into a covered roasting dish large enough to hold the goose, and bring to a boil.
9.
Add goose, breast side down, pieces of browned goose, and vegetables, parsley, apple peelings, cloves, and bay leaf.
10.
Pour in enough water to cover goose by about two-thirds, and bring to a simmer.
11.
Whisk a cup of this liquid into the sautee pan, then scrape the thickened liquid back into the roasting pan.
12.
Cover pan and cook very gently, regulating heat, if necessary, to keep it just simmering.
13.
After an hour, turn goose over, being careful not to break the skin.
14.
Poach goose a total of 2 to 3 hours, or until meat is tender when pierced with a fork.
15.
Turn off heat and finish immediately, later in the day, or the next day.
16.
Recipe may be done ahead to this point.
17.
To finish immediately, preheat oven to 450 F.
18.
Remove goose from liquid, drain, and place on a rack in a shallow roasting pan.
19.
Roast until skin is brown and crispy, about 30 minutes. Take out of oven, and allow to stand for about 5 to 20 minutes.
20.
Meanwhile, skim grease from pan liquid and strain to remove pieces of goose, vegetables, and seasonings. Discard pieces of goose and seasonings.
21.
Puree vegetables in a food processor, and put back in the pan.
22.
Boil quickly to reduce liquid by about half.
23.
Add the mushrooms and soaking liquid, cherries, brandy, and jelly.
24.
Season to taste with salt and pepper, and keep warm until needed.
25.
To finish later or the next day
26.
Cover the pan and set in refrigerator.
27.
When ready, remove layer of fat from liquid.
28.
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.
29.
Proceed with recipe as above.
