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Roast Goose with Brandied Fruit Compote recipe

Roast goose has been a holiday favoritefor centuries. A spicy compote of poached dried fruit complementsthis succulent bird very nicely.

Recipe: Roast Goose withBrandied Fruit Compote

Brandied Fruit Compote (recipe follows)1 (9 to 11-pounds) goose1 orange, thinly sliced1 lemon, thinly sliced

  • Prepare Brandied Fruit Compote; afterstirring in brandy, cover and refrigerate as directed.
  • Reserve goose neck and giblets for otheruses, if desired. Pull off and discard lumps of fat. Rinse gooseinside and out; pat dry. Place orange and lemon slices in bodyand neck cavities.
  • Place bird breast down and fasten neckskin to back with a long metal skewer, closing cavity securely.Then turn bird on its back. Tuck in tail,then fold skin overcavity; close with metal skewers. Prick skin all over at 1-inchintervals.
  • Place goose, breast down, on a rack ina large, shallow roasting pan. Roast in a 400°F (205°C)oven for 1 hour. Every 30 minutes, siphon or spoon out fat frompan.
  • After 1 hour, turn goose breast up. Reduceoven temperature to 325°F (160°C) and continue to roastuntil meat near thighbone is not longer pink, about 1 1/2 to2 more hours; cut to test. Continue to siphon or spoon out fatfrom pan every 30 minutes.
  • Reheat and thicken compote as directed.Spoon into a serving dish; let cool slightly. offer compote tospoon over goose.

    Makes 8 servings.

    Recipe: Brandied Fruit Compote

    2 cups water1/2 cup orange juice3 tablespoons honey1 teaspoon grated orange peel5 whole allspice1/4 teaspoon ground ginger1 (2-inch) cinnamon stick1/2 cup raisins1 apple, thinly sliced2 cups mixed dried fruit1/2 cup brandy or orange juice1 tablespoon cornstarch

  • In a 3-quart pan, combine water, orangejuice, honey, orange peel, allspice, ginger, and cinnamon stick.Stir in raisins, apple, and mixed dried fruit. Bring to a boilover high heat; then reduce heat, cover, and simmer for 3 minutes.
  • Remove from heat; stir in brandy or orangejuice. Let cool, then cover and refrigerate for at least 4 hoursor until next day.
  • Stir together 1/2 cup of the fruit liquidand cornstarch; then stir into fruit. Cook over medium-high heat,stirring, until thickened.

    Makes 8 servings.

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