Roast Goose with Chestnut, Foie Gras and Sage Stuffing

Roast Goose with Chestnut, Foie Gras and Sage Stuffing Recipe

Preparation time: 3 hours | Cooking time: 3 hours | Servings: 8

Introduction

Roast Goose with Chestnut, Foie Gras and Sage Stuffing is a luxurious and decadent dish that is perfect for special occasions and holiday gatherings. The combination of rich foie gras, earthy chestnuts, and aromatic sage creates a flavorful and indulgent stuffing that pairs perfectly with the succulent roast goose.

History

Roast goose has been a popular dish in many cultures for centuries, often served during festive occasions and celebrations. The addition of chestnuts, foie gras, and sage to the stuffing elevates this traditional dish to a new level of sophistication and flavor.

Ingredients

Glaze

2.5 cups Tupelo honey
1 tbsp freshly ground coriander
1 tbsp freshly ground white pepper
0.5 tbsp freshly ground cardamom
0.5 tbsp freshly ground cumin
0.5 tsp freshly ground cloves
50 saffron threads

Stuffing and goose

2 lb (907 g) peeled chestnuts
5 dozen pearl onions
0.5 cup goose fat
4 pieces star anise
30 organic baby carrots
2 fennel bulbs, diced into 0.25 inch pieces
8 shallots
2 cups double-strength duck stock
1 bouquet garni
8 whole fresh sage leaves
Coarse sea salt and freshly ground Tellicherry pepper
12 cups unseasoned bread cubes
2 to 4 cups whole milk
1 egg
6 finely julienned fresh sage leaves
12 links duck sausage, cut into 0.5 inch lengths
1 lb (454 g) raw de-nerved foie gras, cut into 0.5 inch cubes
1 fresh goose weighing 10-12 lb (5.44 kg), with kidneys and any other traces of internal organs removed, skin intact

How to prepare

Glaze

Combine honey, coriander, white pepper, cardamom, cumin, cloves, and saffron in a pan over medium heat until it reaches the soft-ball stage (235-240°F (116°C)).
Reserve the glaze in a warm area until needed for glazing the goose.

Stuffing

Preheat the oven to 250°F (121°C). Place a large piece of aluminum foil in the bottom of a roasting pan.
Using a neutral oil like canola, oil and season unpeeled pearl onions. Place them in the pan and roast them in the oven for at least 90 minutes.
Remove the onions from the oven when they are very soft and sweet. Allow them to cool and then peel.
Raise the oven temperature to 375°F (191°C). In a large casserole, melt the goose fat over medium heat. When moderately hot, lightly color the chestnuts, then add the onions, star anise, carrots, fennel, and shallots.
Continue to color the vegetables until golden, then add the double-strength duck stock, bouquet garni, the whole sage leaves, and season with sea salt and pepper to taste.
Cover the mixture with a circle of parchment paper, put the lid on, and braise it in the oven until all the vegetables are tender and sweet.
Remove from the oven and allow it to cool completely.
Remove the sage leaves, star anise, and the bouquet garni, and discard them.
Soak the bread cubes in any juice remaining from the previous preparation and add enough milk to just barely moisten them. When softened, squeeze out any excess liquid (ideally, there should be none).
Combine the braised vegetables and chestnuts with the moistened bread cubes.
Beat one egg and add it to the stuffing mixture. Mix well to combine.
Add the chopped fresh sage, duck sausage, and cubed raw foie gras. Mix well to distribute evenly.

Goose

Dry the goose inside and out completely. Make sure to remove the kidneys and any other traces of internal organs.
Using a razor-sharp knife, lightly score the skin over the breast and thighs in a fine diagonal pattern.
Lightly season the interior of the bird with sea salt and Tellicherry pepper.
Stuff the bird with the prepared stuffing. Rub coarse sea salt all over the skin, trying to work it into the skin. Then season the skin with freshly ground Tellicherry pepper.
Lower the oven temperature to 350°F (177°C).
In a roasting pan or large casserole over high heat, sear the skin all over, lightly coloring it, to begin the fat-rendering process. Place it into the oven. Much fat will be rendered in the first hour, which should be largely removed and saved (it freezes well) for use in other recipes.
Continue to baste the goose with some of the rendered fat every 10 minutes.
After an hour and a half, begin the glazing process.
Reheat the glaze and use a paintbrush to lightly coat the skin of the entire bird. Repeat the glazing every ten minutes. Cooking time will vary according to the size of the bird and oven variations, but it will probably take 2.5 to 3 hours. The goose will be correctly cooked when a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C) (or when you poke the thigh with a thin skewer and the juices run barely clear instead of pink). Do not overcook.
If the chestnuts are raw, you will need to peel them. Score the tough outer skin on each chestnut with a sharp knife. Then deep-fry them in 1 qt (946 ml) of peanut oil at 350°F (177°C) for about four minutes. Drain and allow them to cool. Then peel both the outer and inner skins. Do this the day before and store the chestnuts in an airtight container in the refrigerator.
Serve the goose with Risotto of Goose Giblets and Braised Red Cabbage.

Variations

:
Substitute duck or chicken for the goose.
Use different types of nuts, such as walnuts or pecans, in the stuffing.
Add dried fruits, such as cranberries or apricots, to the stuffing for a sweet and savory twist.

Cooking Tips & Tricks

- Make sure to dry the goose thoroughly before cooking to ensure crispy skin.

- Searing the goose before roasting helps to render the fat and create a crispy skin.

- Basting the goose with the rendered fat and glaze throughout the cooking process helps to keep the meat moist and flavorful.

- Use a meat thermometer to ensure the goose is cooked to the proper temperature.

Serving Suggestions

Serve Roast Goose with Chestnut, Foie Gras and Sage Stuffing with a side of Risotto of Goose Giblets and Braised Red Cabbage for a complete and luxurious meal.

Cooking Techniques

- Searing the goose before roasting helps to render the fat and create a crispy skin.

- Basting the goose with the rendered fat and glaze throughout the cooking process helps to keep the meat moist and flavorful.

Ingredient Substitutions

- Use chicken or duck fat instead of goose fat.

- Substitute pork sausage for the duck sausage.

- Use chicken livers or mushrooms as a vegetarian alternative to foie gras.

Make Ahead Tips

The stuffing can be prepared in advance and stored in the refrigerator until ready to use. The chestnuts can also be peeled and stored in the refrigerator the day before.

Presentation Ideas

: Serve the Roast Goose with Chestnut, Foie Gras and Sage Stuffing on a platter garnished with fresh sage leaves and roasted chestnuts for an elegant presentation.

Pairing Recommendations

Pair this dish with a full-bodied red wine, such as a Pinot Noir or Cabernet Sauvignon, to complement the rich flavors of the goose and stuffing.

Storage and Reheating Instructions

Leftover Roast Goose with Chestnut, Foie Gras and Sage Stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Roast Goose with Chestnut, Foie Gras and Sage Stuffing contains approximately 600 calories.

Carbohydrates

Carbohydrates in this dish primarily come from the chestnuts, bread cubes, and pearl onions in the stuffing. Each serving contains approximately 45 grams of carbohydrates.

Fats

The fats in this dish come from the goose fat, foie gras, and rendered fat from the goose. Each serving contains approximately 35 grams of fat.

Proteins

Proteins in this dish come from the foie gras, sausage, and goose meat. Each serving contains approximately 25 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, iron, and potassium from the goose meat, foie gras, and chestnuts.

Alergens

This dish contains nuts (chestnuts) and dairy (foie gras), which may be allergens for some individuals.

Summary

Roast Goose with Chestnut, Foie Gras and Sage Stuffing is a rich and indulgent dish that is high in calories, fats, and proteins. It is best enjoyed in moderation as a special treat.

Summary

Roast Goose with Chestnut, Foie Gras and Sage Stuffing is a decadent and flavorful dish that is perfect for special occasions and holiday gatherings. The combination of rich foie gras, earthy chestnuts, and aromatic sage creates a luxurious stuffing that pairs perfectly with the succulent roast goose. Enjoy this indulgent dish with loved ones for a memorable dining experience.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Roast Goose with Chestnut, Foie Gras, and Sage Stuffing. It was many years ago, during a visit to a small village in the French countryside. I had always been fascinated by French cuisine and was thrilled to have the opportunity to learn from the locals.

The recipe was passed down to me by an elderly woman who had been cooking for her family for decades. She told me that it was a traditional dish that was often served during special occasions and celebrations. As she guided me through the steps of preparing the dish, I was struck by the simplicity and elegance of the ingredients.

The first step in making the Roast Goose with Chestnut, Foie Gras, and Sage Stuffing was to prepare the chestnut and foie gras stuffing. I watched in awe as the woman deftly peeled and roasted the chestnuts, then mixed them with the rich foie gras and fragrant sage. The combination of flavors and textures was truly divine.

Next, we moved on to preparing the goose. The woman showed me how to season the bird with salt, pepper, and a touch of her secret spice blend. She then stuffed the goose with the chestnut and foie gras mixture, sealing it with skewers and string to ensure that the flavors would meld together during the cooking process.

As the goose roasted in the oven, filling the kitchen with mouthwatering aromas, the woman shared stories of her own family traditions and the memories that were tied to this dish. I listened intently, feeling grateful for the opportunity to learn from someone who had so much wisdom and experience in the kitchen.

Finally, the moment of truth arrived as we pulled the golden-brown goose out of the oven. The skin was crispy and crackling, the meat tender and juicy. I couldn't wait to taste the finished dish.

As we sat down to eat, the flavors of the Roast Goose with Chestnut, Foie Gras, and Sage Stuffing danced on my tongue. The sweetness of the chestnuts, the richness of the foie gras, and the earthy sage all combined to create a harmonious symphony of taste. It was a meal that I would never forget.

Since that day, I have made this dish countless times, sharing it with friends and family who have all marveled at its complexity and deliciousness. Each time I prepare it, I am reminded of that special day in the French countryside and the kind woman who shared her recipe with me.

In a world where recipes are often passed down through generations, I feel fortunate to have learned this one from a stranger who became a friend. The Roast Goose with Chestnut, Foie Gras, and Sage Stuffing has become a staple in my own culinary repertoire, a reminder of the power of food to connect us to our past and create lasting memories for the future.