Roasted Goose

1 Reviews
100% would make this recipe again

A dish for special occasions: Thanksgiving or Christmas.

Preparation : 15 min Cooking : 2 h Standing : 15 min
380 calories/serving

Ingredients

1 goose, whole 4 kg
1/2 lemons 60 g
3 apples, green, Granny Smith type, sliced 550 g
10 pitted prunes 1/3 cup
1 cup water 250 mL
2 tbsp white flour (all purpose) 16 g
2 tbsp butter, unsalted 26 g
1/2 cup whipping cream 35% 125 mL
1 pinch salt 0.1 g
1 pinch ground pepper 0.1 g
aluminum foil

Method

  1. Preheat the oven to 350°F/175°C.
  2. Remove the entrails of the goose and rinse it well. Rub it in with salt, pepper and lemon, both inside and out. Fill the goose with the sliced apples and prunes. Truss the bird with string.
  3. Place the goose breast-side-up on a rack in a deep roasting pan. Pour water into the pan. Put in the middle of the oven. Roast for 2 hours or longer (allow 30 min per kilo), until thighs temperature is at 185°F/85°C. Baste every 30 min with pan juices during roasting. Cover with foil if the skin starts to become too dark.
  4. About 15 min before the goose is ready, pour off the juices and set them aside. Remove the foil and raise the heat to 435°F/225°C to brown the skin.
  5. Meanwhile prepare the sauce. Melt the butter in a saucepan then add the flour stirring constantly and taking care not to let it burn. Slowly add the measured amount of frying pan juices, while stirring thoroughly to avoid lumps. Add cream, salt and pepper. Adjust to taste. Let simmer on medium-low heat for a few more minutes.
  6. Take the goose out of the oven then let stand for about 15 min before carving. Serve with the sauce and the stuffing

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

380

Fat

22 g

33 %

Saturated 9.2 g
+ Trans 0.1 g

47 %

Cholesterol

140 mg

Sodium

100 mg

4 %

Carbohydrate

8 g

3 %

Fibre

1 g

3 %

Sugars

5 g

Net Carbs

7 g

Protein

38 g

Vitamin A

7 %

Vitamin C

5 %

Calcium

3 %

Iron

27 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Copper
Source of  :
Folacin, Magnesium, Vitamin A, Vitamin B1
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits ½
Fats 1

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

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