Text 17069, 103 rader
Skriven 2008-11-29 12:19:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Dark Meat Turkey
========================
-=> Carol Shenkenberger wrote to hap newsom <=-

 CS> I now have a meager 1/2 lb of dark meat if that, and 4 lbs of that
 CS> pesky white stuff.  Gonna make a batch of turkey salad tomorrow then
 CS> figure out how to disguise the rest so the cat will eat it.  (Dog will
 CS> eat it and look at me mornfully, Mom, it's that white stuff).

 CS> Now, if I could find an all dark meat turkey....

It's called a goose. And you get all that good goose grease, too.

I just went and got this recipe - as I didn't have a goose recipe handy.

--MM

      Title: Roast Goose w/Oranges & Madeira
 Categories: Poultry, Citrus, Wine
      Yield: 6 Servings

H     GOOSE
12 1/2-pound goose; neck reserved
1 tablespoon butter
3 shallots; sliced
1 1/2 cups Madeira
4 small oranges; quartered
4 cups canned chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup + 2 tb Madeira
1 tablespoon cornstarch
2 tablespoons honey
H     SHALLOTS
1 tablespoon butter
18 shallots; peeled
1 1/2 cups Madeira
3/4 cup canned chicken broth
3 tablespoons honey

The goose is blanched briefly and then chilled for two days 
before roasting to ensure a crisp skin. Offer buttered peas 
and carrots with the goose, and pour a Pinot Noir. A pear 
tart would end the evening in style.

To make the goose:

Remove excess skin, fat and quills from goose. Carefully 
lower goose into large pot of boiling water. Boil 1 minute. 
Remove from water. Pat dry. Place on rack in large pan. 
Chill uncovered 2 days.

Melt butter in heavy large saucepan over medium heat. Add 
goose neck; cook until brown, turning once, about 5 minutes. 
Add sliced shallots; sauté until tender, about 4 minutes. Add 
1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, 
scraping up browned bits, about 3 minutes. Add broth & juice. 
Boil until reduced to 2 cups liquid, about 45 minutes. Strain 
sauce into saucepan. (Can be made 2 days ahead. Chill.)

Preheat oven to 325°F. Pierce goose skin (not meat) all over 
with fork. Place halved shallots and remaining 3 oranges in 
cavity of goose. Tie leg together to hold shape. Season with 
salt and pepper. Place goose, breast side down, on rack in 
roasting pan. Roast 1 1/2 hours.

Transfer goose to platter. Pour off fat from pan. Place goose, 
breast side up, on rack in pan. Roast until thermometer inserted 
into thickest part of thigh registers 180°F. about 1 hour 15 
minutes. Increase oven temperature to 450°F. Roast goose until 
golden, about 10 minutes. Transfer to platter.

Pour off all fat from pan, leaving browned bits in pan. Pour 
1/3 cup Madeira into pan. Gently heat pan while scraping up 
browned bits. Pour mixture into sauce. Dissolve cornstarch 
in remaining 2 tablespoons Madeira. Whisk into sauce. Boil 
until thickened to sauce consistency, about 7 minutes. Stir 
in 2 tablespoons honey. Season to taste with more honey, 
salt and pepper.

To make the shallots:

Melt butter in heavy large saucepan over medium heat. Add 
shallots; sauté until golden, about 10 minutes. Stir in 
Madeira, broth and honey. Simmer until shallots are tender 
and liquid is reduced to glaze, about 1 hour 10 minutes. 
(Glazed shallots can be made 1 day ahead. Cover & refrigerate. 
Rewarm over low heat, stirring often, before serving.)

Carve goose. Arrange slices on plates. Top with Madeira-
glazed Shallots and sauce and serve.

Bon Appétit | December 1995

Yield: Makes 6 servings

MM Format by Dave Drum - 27 November 2008

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