Goose
with Pomegranate Glaze
Recipe Courtesy of
the Pomegranate Council
Serves 12
Ingredients:
1 7-8 lb. Goose or duck
1 tspn. Dried marjoram (crushed)
1/4 to 1/2 tspn. Black Pepper (coarsely ground)
1 medium Orange (unpeeled, cut into wedges)
1 stalk Celery (cut)
1 lb. Parsnips (peeled and cut into 1-1/2 inch pieces)
2 large Quince (quartered)
3 large Pomegranates
1 18 oz. jar Plum jam (1 1/2 cups)
1/3 cup Apple cider or apple juice
3 tbls. Soy sauce
1-1/2 tspn. Shredded Lemon Peel
Fresh Herbs (sage, basil, or tarragon)
Sliced Apples (optional)
Procedure:
1. Preheat oven to 350 degrees. Rinse goose and
pat dry. Sprinkle the cavity and rub the outside of the skin with
marjoram and pepper. Stuff the cavity with orange wedges and celery.
Skewer neck skin to back and tie legs to tail using cotton string.
Twist wings under back. Prick entire surface of skin with a fork.
2.
Place goose, breast side up, on a rack in shallow roasting pan.
Insert meat thermometer. Roast uncovered for 2 to 2-1/2 hours, to
180 degrees on thermometer. Drumsticks should move easily in sockets
and clear juices. Discard juices as they accumulate during roasting.
Place parsnips and quince next to goose on the rack. Roast together
during last 45 minutes.
Preparing
the Glaze
Halve pomegranates. Remove 2 tablespoons of whole pomegranate seeds
and set aside. Juice remaining seeds. In a medium saucepan, combine
jam, pomegranate juice, cider, soy sauce, and lemon peel. Bring
to boil, reduce heat and simmer uncovered about 15 minutes until
reduced to 1-1/2 cups, stirring frequently. Strain through a sieve.
Baste goose with 1/2 cup glaze during last 15 minutes of roasting.
Serve remaining glaze as sauce.
Serving
Note:
Let goose stand 15 minutes before carving, serve with parsnips,
quince and sprinkle with fresh seeds.
Pomegranate Council
670 West Napa Street, Suite D
Sonoma, CA 95476
(707) 938-8400
www.pomegranates.org
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