Brined Roast Goose With Orange Glaze Recipe
Roast goose is incredibly delicious when it is first soaked in brine and then roasted with a delicious orange glaze.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 10- to 12-pound goose
- For the Brine:
- 1to 1 1/2 gallons cold water
- 1cup kosher salt
- ½cup sugar
- ½teaspoon ground cardamom
- ¼teaspoon ground cinnamon
- ½bay leaf
- ½teaspoon cracked black pepper
- Dash of allspice
- For the Glaze:
- ½cup orange juice
- ½cup orange marmalade
- ½cup dry white wine or champagne
Instructions
Step 1
Wash the goose and trim excess fat. Place in a large cooking bag in a roasting pan or in a large covered container for brining.Step 2
In a saucepan, heat 1 cup of the water with salt, sugar, and spices until salt and sugar are dissolved. Cool slightly and add to 1 gallon of cold water.Step 3
Pour water mixture over the goose and, if necessary, add more ice cold water to cover the goose. If you use a cooking bag, twist and tie tightly so the goose is covered with the brine. Refrigerate for 12 to 24 hours.Step 4
Remove the goose from the brine and discard the brine. Pat the goose dry.Step 5
Heat the oven to 375 F. Prick the goose all over with a fork to aerate the skin. Place goose, breast side down, on a rack in a large roasting pan . (A V-rack is good for this if you have one.)Step 6
Roast for 20 minutes. Using tongs, turn the goose breast-side up and roast for 20 minutes longer.Step 7
Meanwhile, make the glaze. Combine orange juice, marmalade, and wine or champagne in a saucepan. Bring to a simmer then remove from heat.Step 8
Remove the goose from the oven and carefully pour off the fat. Reduce heat to 325 F and continue roasting the goose for about 20 minutes per pound, brushing lightly with orange-wine mixture about every 30 to 40 minutes.Step 9
Goose juices should run clear when the thigh is pierced with a sharp knife. A meat thermometer inserted in the meat of the thigh should register about 180 F.