Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Print
Roast Port Glazed Goose with Tawny Port Gravy
Total:
3 hr 40 min
Prep:
1 hr
Cook:
2 hr 40 min
Yield:
4 servings
Level:
Intermediate
Total:
3 hr 40 min
Prep:
1 hr
Cook:
2 hr 40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell pepper
  • 1 teaspoon salt, plus 1 teaspoon salt
  • 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne 
  • 1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped carrots
  • 2 bay leaves
  • 3 cups Ruby port
  • Tawny Port Gravy, recipe follows
  • Goose Fat-Roasted Potatoes, recipe follows
Port Gravy:
  • 2 teaspoons vegetable oil
  • Giblets and neck from the goose 
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 bay leaves
  • 1/2 teaspoon dried thyme
  • 2 tablespoons flour
  • 2 cups Tawny port
  • 2 cups water
Goose Fat Roasted Potatoes:
  • 2 pounds fingerling potatoes
  • 1 teaspoon salt, plus 1 teaspoon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup goose fat, or duck fat
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh chopped rosemary
  • 5 sprigs rosemary, as garnish

Directions

Preheat oven to 400 degrees F.

Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.

Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.

Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.

Port Gravy:

In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.

Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.

Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. 

Goose Fat Roasted Potatoes:

Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.

Preheat oven to 400 degrees F.

Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.

Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs. 

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Roasted Salmon with Brown Sugar Glaze

Recipe courtesy of Bobby Deen

Roasted Chicken with Orange Glaze

Recipe courtesy of Tiffani Thiessen

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Honey Hoisin Glazed Wings

Recipe courtesy of Kelsey Nixon

Garam Masala Glazed Carrots

Recipe courtesy of Kelsey Nixon

G. Garvin's Glazed Ham

Recipe courtesy of G. Garvin

Balsamic Glazed Brussels Sprouts with Pancetta

Recipe courtesy of Tiffani Thiessen

Asian Glazed Gammon

Recipe courtesy of Siba Mtongana

Spiced Honey-Glazed Chicken Wings

Recipe courtesy of Andrea Albin

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here