Search This Blog

Thursday, June 8, 2017

Roast Goose with Caramelized Apples

1 13-pound goose, giblets and neck discarded
3 garlic cloves, thinly sliced
8 Gala or Golden Delicious apples, peeled, each cut into 6 wedges
1/4 cup fresh lemon juice
6 tablespoons sugar
1/4 cup Calvados (apple brandy)
1 1/2 teaspoons ground cinnamon

Position rack in bottom third of oven and preheat to 350F. Rinse 
goose inside and out; pat dry with paper towels. Sprinkle inside and 
out with salt and pepper. Using knife, cut small slits all over 
goose; place garlic slices into slits. Place goose on rack, breast 
side down, in large roasting pan. 
Roast goose 2 hours 45 minutes, basting occasionally with drippings 
and removing excess fat; reserve 6 tablespoons fat. Turn goose over. 
Roast until brown and thermometer inserted into thickest part of 
thigh registers 175F, basting occasionally with drippings, about 45 
minutes longer. 
Meanwhile, toss apples and lemon juice in large bowl. Pour 6 
tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using 
slotted spoon, transfer apples to baking dish; toss apples in goose 
fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples 
alongside goose until very tender and golden, about 1 hour. Serve 
goose with caramelized apples. 

No comments:

Post a Comment