Cooked goose….
Here is a Christmas recipe from a Chinese friend (now this is EATING!):
Roasted Goose with Hazelnut-Sweet Potato Stuffing and Gingered Plum Sauce
1 whole goose around 15 pounds, soaked overnight in a lightly salted
brine liquid
Olive oil
Black pepper
1 teaspoon sesame oil
12 cloves garlic
1 tablespoon minced ginger
1 onion, 1/4-inch dice
1 large, peeled carrot, 1/4-inch dice
2 ribs celery, 1/4-inch dice
Salt and black pepper, to taste
2 large sweet potatoes, oven roasted until al dente (80 percent), peeled
and 1/2-inch dice
12 hazelnuts (filberts), roasted and peeled and halved
1 cup sliced scallions, separated, save white part for the sauce
1 tablespoon minced ginger
2 cups dehydrated plums (prunes), 1/4-inch dice
2 cups plum wine
2 cups Zinfandel
3 cups chicken stock
1 tablespoon naturally brewed soy sauce
Pre-heat the oven to 550 degrees with a roasting pan large enough to
hold the bird. Pull bird out of brine and rinse extremely well. Pat dry
and rub olive oil all over and inside the bird and season with black
pepper (freshly ground!). Place goose in the hot roasting pan in the
oven. Let brown on top, about 20 to 30 minutes. Meanwhile, in a hot
saute pan coated lightly with olive oil, add the sesame oil and saute
the garlic cloves, ginger and onions until lightly brown then add the
carrots and celery, about 5 minutes. Season with salt and freshly ground
pepper. In a large bowl, gently mix with the sweet potatoes, hazelnuts
and green scallions and check for seasoning. Pull the browned bird out
of the oven and stuff with stuffing. Reduce oven to 325 degrees and
cover with foil to prevent burning. Cook an additional 11/2 to 2 hours
(depending on size of bird) or until juices run clear after puncturing
between leg and breast. Let bird rest 10 minutes before slicing. Drain
off fat in the roasting pan but leave at least 2 tablespoons of fat.
Place roasting pan on a high burner and sautee white scallions, ginger
and plums. Deglaze with both wines. Reduce by 80 percent then add stock.
Reduce stock by 20 percent then add soy. Check for seasoning.
PLATING: Take out the stuffing and mound it on a large oval platter.
Slice bird and present on top of stuffing. Ladle sauce around the slices.
BEVERAGE Chateau Pichon Lalande
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes