Roast Goose with Wild Rice, Hazelnuts and Apple
Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef. 99
green colored, large, peeled, cored, cubed
freshly ground, to taste
Remove the neck, heart, and gizzard from the goose and put them in a saucepan with 4 cups of water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.
For the stuffing; mix together the wild rice, nuts, apples, onion, and herbs, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers, then truss the bird.
Roast in a preheated 325℉ (160℃) oven, breast side down, for 1½ hours, drawing off the fat as it accumulates, then turn and roast another 1½ hours, or slightly more for an 11 to 12 pound bird. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body.
Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over the bottom of the roasting pan (1 to 2 tablespoons, depending on how thick you like your gravy). Set the pan over low heat and stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth and whisk until smooth. Taste and season with salt and pepper and serve in a gravy boat alongside the bird.
Remove trussing strings and skewers before carving.