A Nigel Slater recipe. I made this right after Christmas. I had been nervous about cooking a goose, but this was pretty much foolproof, and very good. The ingredients are approximate.
- 14 lbs goose, washed and patted dry
- 3 medium onions, peeled and sliced in thick segments
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 glasses dry marsala
- 3 cups stock or 3 cups water
- 1 1⁄4 teaspoons English mustard powder
- 1 tablespoon whole grain mustard
- 12 crushed juniper berries
- 2 tablespoons red currant jam
- Preheat the oven to 425°F
- Remove the lumps of fat from the inside cavity and prick the goose all over with a fork.
- Rub salt thoroughly on the inside and outside of the goose, and wrap aluminum foil around the legs.
- Place in a roasting pan upside down and place pan in oven to roast for twenty five minutes.
- Turn the oven temperature down to 350°F Roast 1 hour, then remove the bird to pour out the fat that has accumulated in the pan and take the foil off the legs.
- Be very careful, because the fat is dangerously hot.
- He also suggests adding parboiled potatoes to the pan now.
- Turn the bird right side up and put it back in the oven for another 30 minutes to an hour.
- While the goose is in the oven, prepare the juniper sauce by cooking the onion in the olive oil on low heat about 30 minutes, stirring occasionally.
- Stir in the flour and cook a few more minutes.
- Now stir in the marsala, stock, and juniper berries.
- Season with salt, pepper, and mustard powder, and simmer gently 20 minutes.
- Then stir in the grain mustard and simmer 5 more minutes.
- When the thigh meat on the goose is pierced and the juices run clear, the bird is done.
- Let the meat rest about 10 minutes, then carve.
- Just before serving, stir redcurrant jam into sauce.