Try this Quebec-Style Roast Goose recipe, or contribute your own.
Suggest a better descriptionMake stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/19.
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Serving Size: 1 Serving (892g) | ||
Recipe Makes: 6 | ||
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Calories: 2786 | ||
Calories from Fat: 1972 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 219.1g | 292 % | |
Saturated Fat 65.6g | 328 % | |
Monounsaturated Fat 112g | ||
Polyunsanturated Fat 26.3g | ||
Cholesterol 504.3mg | 155 % | |
Sodium 1352.9mg | 47 % | |
Potassium 2525.4mg | 66 % | |
Total Carbohydrate 94.4g | 28 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 86.5g | ||
Protein 108.2g | 155 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2786
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