Another festive dish with poultry - roasted goose. I don't usually make goose dishes because goose tends to be very oily. But once in a year, it's something that we shouldn't really miss, because when cooked right, it's just sensational...!
- 2 haunches of goose
- 400 ml chicken stock
- Salt, pepper, marjoram, paprika powder
- 4 tbs Armagnac
- 50 ml cream
- 1 tbs corn starch (mixed with 3 tbs water)
- Sugar to taste (for the sauce)
- Rub the goose with salt, pepper, marjoram and paprika powder
- Put goose, skin sides down, in a medium-heated skillet. Don't add any oil, because the goose itself is already fatty and going to produce (a LOT) of oil.
- Cook goose until skin is golden brown (about 10 minutes - you want to get all that oil out). Turn over and cook for another 10 minutes.
- Remove goose from skillet and put into a roasting tin. Pour chicken stock.
- Roast goose at 160° for 2 hours.
- Remove roasted goose from the tin and keep warm.
- Pour the goose juice into a saucepan. Add the cream, armagnac, salt, sugar, pepper to taste and let it boil.
- Add more chicken stock if necessary and the corn starch mixture to thicken the sauce.
- Serve goose with the armagnac sauce, carbs and braised vegetables of your choice!
Happy New Year, everyone! It's 2011...!!