Roasted Goose with Madeira Wine Sauce

Recipe By:
Celine
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Roasted Goose With Madeira Wine Sauce
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  • Total Time 150 min Ico-add
  • Yield 8 Servings
  • Level Medium

This free recipe not also shows the prep for roasting a goose but provides instructions for cooking sauce to go with it.
 

Ingredients

  • 1 cup dried apricots, halved
  • 2 cups dried prunes, halved
  • 1/2 cup madeira wine
  • 1 goose (12 pounds)
  • Juice of 1 orange
  • 2 tart apples
  • Grated zest of 1 orange
  • Salt and pepper to taste
  • Dash paprika
  • Mixed fruit for stuffing
  • 8 slices bacon
  • For the sauce:
  • Pan drippings from roasted goose
  • 2 green onions, chopped
  • 3/4 cup chicken stock
  • 1/2 cup madeira wine
  • 1 tablespoon peppercorns, slightly crushed
  • 1 teaspoon cornstarch
  • Salt and fresh ground pepper to taste
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Directions

  1. 1. Place apricots and prunes in mixing bowl. Add Madeira. Mix and set aside.
  2. 2. Preheat oven to 325 degrees F.
  3. 3. Rinse goose and pat dry. Prick all over with fork. Rub inside and out with orange juice.
  4. 4. Add apples and orange zest to apricots and prunes. Sprinkle goose inside and out with salt, pepper and paprika.
  5. 5. Stuff the cavity with assorted fruit. Skewer opening closed. Lay bacon slices across breast.
  6. 6. Place goose, breast side up, in shallow roasting pan. Roast for 1 1/2 hours, removing accumulated fat every 30 minutes. Remove bacon and roast for 1 hour more, removing fat after 30 minutes. Remove from oven. Let stand 20 minutes before carving.
  7. 7. To make sauce: Scrape brown pan drippings into saucepan over medium heat. Add green onions, 1/2 cup stock, wine and peppercorns. Simmer for five minutes.
  8. 8. Mix cornstarch with remaining 1/4 cup stock until smooth. Slowly drizzle into sauce, stirring rapidly.
  9. 9. Add salt and pepper. Stir and simmer for five more minutes. Serve over goose.