Braised Goose With White Wine And Coffee Recipes

BRAISED DUCK OR GOOSE RECIPE

Steps:

• Heat the oven to 375 degrees. Clean the birds: Remove the little bag of neck, kidney and liver pieces (the liver will be used in this recipe, the rest can be saved for another use). Dice the liver and set aside. Place the birds on a rimmed baking sheet fitted with a roasting rack, and make shallow slits into the skin over the breasts of each bird, to allow the flavor to penetrate as the birds cook.
• In a medium bowl, combine the brioche with the diced liver, diced bacon and apple. Season with one-fourth teaspoon salt and several grinds of black pepper. Stir in one-fourth teaspoon ground nutmeg, or to taste, and one-fourth teaspoon ground coriander. Add the orange zest. Remove the leaves from 2 sprigs each of the thyme, rosemary and marjoram, and stir them in with the stuffing (save the stems).
• Brush the birds with the melted butter, and season each with 1 teaspoon salt, rubbing the salt over the inside and outside of the birds. Divide the stuffing and place half in each of the birds' cavities. Tie the birds' legs closed with butcher's twine to keep the stuffing from falling out.
• In a large, heavy roasting pan, heat the grape seed oil over medium-high heat until hot. Add the shallots, carrots, celery stalk and remaining bacon slices, searing everything until golden brown, stirring frequently, about 15 minutes. Add the garlic and remaining herbs (and stems), including the bay leaves. Add the wine, scraping any flavoring from the bottom of the pan. Continue cooking until the wine is mostly reduced, then stir in the stock. Add the ducks and cover tightly with a lid or foil.
• Place the roasting pan in the oven and cook the birds, 1 hour and 20 minutes for the geese and 1 hour for the ducks. Remove the lid and increase the temperature to 425 degrees. Continue to cook the birds, 45 minutes for the geese and 30 minutes for the ducks, basting every 15 minutes with the liquid in the pan.
• Remove the pan from the oven and place the birds back on the rack on the rimmed baking sheet and place on the counter top to rest. Increase the oven temperature to 475 degrees. Cut the butcher's twine and untie the legs to remove the stuffing.
• Strain the pan liquid (discard the vegetables and aromatics) into a clean pot, skimming and removing the fat from the top. Gently simmer until reduced by half. While the sauce is reducing, brush the birds with some of the skimmed fat and place them back in the oven to crisp the skin, approximately 30 minutes, brushing once or twice with fat (the fat should help to keep the skin from scorching, but keep an eye on it, tenting the birds if needed with foil).
• Remove the crisped birds to rest a little while before serving. Serve the stuffing garnished with chopped parsley and the sauce served on the side.

APPLE WINE BRAISED GOOSE

Steps:

• 1. Preheat oven to 425°F. Remove giblets and neck from goose; rinse under cold water; pat dry with paper towels. Freeze liver to use for pate or other recipes; use neck and rest of giblets to make broth in Pumpkin Bisque, if desired. Remove fat from neck and body cavities; render and use for other recipes, if desired. Rinse goose under cold water; pat dry with paper towels. Season goose inside and out with salt and pepper. 2. Loosely pack cavities with apple chunks; bring skin of neck over back, and fasten with poultry pins. Close body cavity with poultry pins, and lace with string. Bend wing tips under body; tie ends of legs together. 3. Place goose, breast side up, on rack in large roasting pan. Place garlic, carrot, celery and onion in pan around goose. Roast, uncovered, 1 1/4 to 1 1/2 hours, or until browned. Meanwhile, prepare Quick Brown Sauce. 4. Remove goose from oven; lift goose onto large sheet of heavy-duty foil; remove rack; pour fat from roasting pan, leaving vegetables. Add brown sauce, 1 cup wine and 1/4 cup apple jelly to pan. Return goose to pan, placing it on top of vegetables. Cover pan tightly with heavy-duty foil. Reduce oven temperature to 350°F; roast goose, covered, 45 minutes longer, or until instant-reading meat thermometer inserted in meaty part of leg registers 185°F (Thigh juices should run clear when thigh is pierced with a fork.) 5. Transfer goose to warm serving platter; remove pins and string; garnish goose with sugared lady apples, parsley and Steamed Acorn Squash With Cranberries, if desired. Strain pan juices, discarding vegetables. Remove and discard fat from juices. Pass juices with goose.

BRAISED GOOSE FEET WITH BLACK MUSHROOMS

Steps:

• Clean the goose feet with cold water and pat dry thoroughly. Soak the black mushrooms in hot water for 30 to 40 minutes or until soft. Cut off stems and set aside. Cut the head of lettuce in quarters. Remove core and separate leaves.
• Mix all the sauce ingredients together in a small bowl. Set aside.
• Heat the vegetable oil to 375 degrees F.
• Deep fry the goose feet until skin puffs.
• Remove the goose feet from oil. Remove the vegetable oil from wok and reheat the wok on high heat. Add 2 tablespoons vegetable oil, ginger, garlic, black mushrooms, and the goose feet. Sprinkle wine over and continue to stir for 30 seconds. Add the chicken broth and cook until broth is boiling. Turn heat to medium low and simmer for 1 hour.
• While this is cooking, place the lettuce in boiling water to blanch for 30 seconds. Remove the lettuce and drain. Return heat to high on broth and stir in sauce mixture. Stir until sauce is thickened.
• To serve, place the lettuce on platter and top with the goose feet. Place the black mushrooms on top and pour the sauce over.

BRAISED GOOSE WITH WHITE WINE AND COFFEE

Steps:

• Preheat the oven to 300°F. Cut the goose into about 8 pieces, discarding the neck. (If you can get your butcher to do this for you, so much the better; the bones are tough and the joints not readily apparent. But you can hack right through with a heavy knife or cleaver.) Put the butter and oil in a large flameproof casserole that can later be covered and turn the heat to medium-high; wait a minute or so, until the butter melts into the oil. Add the goose, skin side down, season it with salt and pepper, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the goose to a plate.
• Add the celery, onion, carrot, and thyme to the pan. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, stirring and scraping the bottom of the pan, until the wine bubbles and is slightly reduced. Return the goose to the pot, cover, and put in the oven. Cook, checking every now and then just to make sure the mixture is not drying out (it will not), for at least 2 hours, or until the meat is very tender and almost falling from the bone. (The dish may be prepared to this point and set aside for a few hours or refrigerated for up to a day, then reheated before proceeding.)
• Mix together the coffee and the cornstarch and stir into the sauce, cooking until it thickens slightly. Taste and adjust the seasoning, garnish, and serve.

ROAST GOOSE WITH SOUR CHERRY SAUCE

Steps:

• Prick the skin of the goose all over with a sharp knife or fork. Pull the inside fat out of the bird and reserve.
• Sprinkle with salt and pepper, then put the onion quarters, sliced carrot and celery with the bay leaves and thyme in the goose cavity.
• Truss with strong cotton or fine twine if necessary and weigh the bird to calculate the cooking time.
• Place the goose on a wire rack over a roasting tin and cover it with tin foil.
• Roast at 200°C (400°F/gas 6) allowing 15 minutes per 450 g (1 lb) plus an extra 15 minutes. Baste frequently.
• Discard the tin foil 15 minutes before the end of the cooking time.
• Meanwhile, heat the oil in a saucepan and fry the shallots for 5 minutes.
• Rinse the sorrel or spinach, drain and roughly chop. Add to the shallots and cook for 2 minutes. Drain the cherries, reserving the juice, and stir 300 ml (1/2 pint) of the juice into the pan with the sugar and white wine.
• Bring to the boil and simmer for 5 minutes. Pass through a food processor to form a puree. Return to the pan.
• Beat the remaining butter with the flour to a paste. Bring the sauce to the boil, then whisk in small spoonfuls of the beurre manie to form a smooth glossy sauce.
• Add the cherries and balsamic vinegar with seasoning to taste and keep it warm.
• Place the cooked goose on a warmed serving platter and garnish with fresh spinach or watercress sprigs and fresh cherries if using.
• Serve with the cherry Sauce