Roast Goose With Wild Rice

Recipe By:
Celine
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  • Yield 12 Servings
  • Level Medium

While mostly cooked around the holiday season, roast goose is a full and satisfying meal all year around. This variation features a wild rice and apple stuffing.
 

Ingredients

  • 4 cups wild rice, cooked
  • 2/3 cup hazelnuts, toasted and chopped
  • 2 granny smith apples; peeled, cored and chopped
  • 1/2 cup onion, chopped
  • 2 teaspoons ground savory
  • 3 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • 1 (12 pound) fresh goose
  • 1 1/2 tablespoons all purpose flour
  • 4 cups water
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Directions

  1. 1. Mix together the cooked rice, nuts, apples, onion, savory, parsley, salt and pepper.
  2. 2. Remove the neck, heart and gizzard from the goose. Wash the bird inside and out. Pat dry.
  3. 3. Fill the cavity of the goose with the stuffing mixed together earlier. Skewer the cavity closed and lace string around the skewers.
  4. 4. Roast in a preheated 325 degree F oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn and roast another 1 1/2 hours.
  5. 5. When done the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
  6. 6. While the goose is roasting place the neck, and giblets in a saucepan with enough water to cover. Let simmer gently for several hours until reduced to slightly less than two cups. Season the broth to taste with salt.
  7. 7. Pour off all but one tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, one to two tablespoons, depending on how thick you like your gravy. Set the pan over low heat.
  8. 8. Stir for two minutes, scraping up all the browned bits. Add the reserved giblet broth to the pan and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.
 
 
  • Did you know?

    Most commonly used in green vegetables, savory is a bold and peppery herb whose name is used as a synonym for a host of culinary tastes. Although it has a special affinity for beans, once dried and chopped it is used extensively in herb mixtures.