| Roast Goose Recipe |
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In “The Man Who Cried Fowl,” we introduced you to chef Ho Tong Fung, an expert at preparing roast goose in Hong Kong. But this recipe shows that goose can be as American as apple pie. 
©iStockphoto.com/Bennewitz
INGREDIENTS One 13–14 lb. goose For sage stuffing: 1 or 2 cups celery, diced 1 medium onion, diced butter, enough to sauté onion and celery 1 loaf of bread, torn into 1-inch chunks 4 eggs, lightly beaten 4 cups chicken broth salt and pepper to taste 2 tbsp. dried sage For plum sauce: 2 cups plums, halved or quartered* ¼ cup sugar ½ cup water 1 tbsp. cornstarch *Apricots, cherries, or other tart fruits also work well with goose. DIRECTIONS 1. Remove neck and giblets from the body cavity and refrigerate until ready to use. Then remove excess fat from the cavity and the neck skin. Rinse the bird, and drain it. 2. Prick the skin several times around the bird with a fork, being careful not to pierce the meat. 3. Fill the neck and body cavity loosely with stuffing. 4. Fill a roasting pan with about ½ inch of water. Place the goose, breast side up, on a rack in the pan and cover with foil. (Remove the foil for the last hour of cooking, to brown and crisp the skin.) 5. Allow 25 to 30 minutes per pound for a stuffed goose and 18 to 22 minutes per pound for an unstuffed one. Continue roasting until a meat thermometer placed deep into the thigh (without touching the bone) registers 180ºF–185ºF. 6. Allow the goose to cool slightly before carving. Stuffing: Sauté celery and onion in butter until onion is translucent. Place bread chunks in a large mixing bowl. Stir in sautéed vegetables, eggs, broth, salt, and pepper. Cover entire mixture with sage, then combine. Plum sauce: Place all ingredients in a large saucepan and cook over medium heat. Stir constantly, until sauce thickens and becomes clear. Spoon over the carved goose. Comments (0)
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