1 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped bell peppers
1 tablespoon salt
3/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed
    and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port

Preparation

Preheat the oven to 400° F. Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl.

Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff the cavity of the goose with the vegetable mixture.
 

Roast Port Goose

Serve this glorious bird with:

• Tawny Port Gravy

• Goose-Fat Roasted Potatoes

Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to move.

Combine the remaining 1/2 cup onions, carrots, bay leaves and port wine in a medium-sized saucepan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.

Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving.

Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.

Recipe reprinted from Emeril LaGasse, November 2003
 

Tawny Port Gravy

Makes about 2 cups

2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
2 cups Tawny port
2 cups water
 

Preparation

Heat the oil over medium-high heat in a saucepan. Add the giblets and neck, and brown, stirring, for 3 to 4 minutes. Add the onions, celery, carrots, salt, pepper, bay leaves and thyme, and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to blend. Cook, stirring, for 5 minutes. Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour.

Remove from the heat and strain into a clean container and keep warm until ready to serve.

Recipe reprinted from Emeril LaGasse, November 2003