When your holiday gathering or special occasion dinner calls for a gourmet entre bursting with flavor, then this Navel Orange Goose with caramelized shallots is sure to please. This recipe works well for a twelve to thirteen pound goose, and will serve six. Hale Navel Oranges add the perfect note of sweetness and the Madeira glazed shallots elevate the already succulent goose to new heights.
Simple sides such as steamed vegetables and a Caesar salad are all this main dish needs to make a complete meal fit for your most treasured guests. Blanching the goose quickly then refrigerating for two days prior to cooking will help create a crispy skin. Read through the preparation below, ready your workspace, and make this outstanding Navel Orange Goose with caramelized shallots that is sure to surprise and delight.
Goose and Sauce
1, 12 to 13 pound goose, neck reserved
1 Tbs butter
4 Shallots, halved
4 Shallots, sliced
2 cups Madeira, divided
4 Navel Oranges, quartered and seeded
4 Cups Chicken Broth
1 cup Fresh Navel Orange Juice
1 Tbs Cornstarch
2 Tbs honey
Salt and Pepper
1 Tbs Butter
18 Shallots, peeled
1 1/2 Cups Madeira
2 Scallions, chopped
3/4 Cup Chicken Broth
3 Tbs Honey
Rinse thawed goose and pat dry with paper towels. Trim away the excess skin, fat, and remove any quills. The next step involves boiling the goose. Be sure there is enough space in the pot so the water does not overflow. Testing the submerged goose in the same pot with cold water will give you the proper water level. Bring this amount of water to a boil. Gently lower goose into the large pot of boiling water, return to boil, and boil for 2 minutes. Remove goose, drain, and refrigerate in a large uncovered bowl for 2 days.
Melt butter in a large heavy pot over medium heat. Add the goose neck and cook on one side for 5 minutes until browned. Turn goose neck and brown the second side. Add the sliced shallots, cover, and cook for 5 minutes. Add 1 ½ cups of Madeira and 1 orange (4 quarters). Boil for 3 to 4 minutes and stir while cooking to remove any browned material on the pan bottom. Add chicken broth and orange juice and bring to a boil. Boil for about 45 minutes or until liquid is reduced to 2 cups. Strain the sauce into a saucepan and set aside. This sauce can also be made ahead and refrigerated covered for up to 2 days.
Preheat oven to 325ºF. Using a fork, poke through the goose skin without piercing the meat in 7 to 10 places. Stuff the goose cavity with the halved shallots and the remaining orange slices. Tie the legs together using baking twine. Lightly season the goose on all sides with salt and pepper. Position the goose on the rack of a roasting pan with the breast side down, and cook for 1 ½ hours.
Remove roasted goose and place on a platter. Pour the fat from the roasting pan and replace the goose on the roasting pan rack, breast side up. Insert a cooking thermometer probe into the thickest section of one thigh and continue to roast for about 1 hour until the temperature reads 180ºF. At this time, increase the oven temperature to 450ºF and cook for 10 to 12 minutes until the goose is golden brown. Transfer goose to a serving platter.
Remove the remaining fat from the pan and deglaze the pan with 1/3 cup Madeira. Scrape the pan bottom to remove browned drippings and combine with the previously made sauce in a saucepan. Dissolve the cornstarch into 2 tablespoons of hot water and stir into sauce. Add the honey, bring to a boil, and season to taste with salt and pepper.
Prepare the shallots in a separate saucepan by combining butter and shallots then cooking over medium heat for 10 minutes while stirring. Add Madeira, scallions, chicken broth, and honey and reduce to a simmer. Simmer for 1 hour until thick.
Carve the goose and arrange slices on the serving platter. Cover with the caramelized shallots and the sauce and serve.
The shallots can be made one day ahead and rewarmed before serving.
Sherry can be substituted for the Madeira.
You can also use small onions in place of the shallots.