This classic sauce for roasted goose or other fowl thickens opulently as it cooks by slow reduction, not with flour or cornstarch.
- Goose (or other fowl) giblets, minus liver
- 4 stalks celery
- 3 cloves garlic, peeled
- 1 large onion, chopped
- 4 sprigs fresh parsley
- 1 cup ruby port
- Salt and freshly ground black pepper
Place giblets, celery, garlic, onions, parsley, and 6 cups water in a saucepan. Bring to a boil, reduce heat, skim foam off top, then simmer for 2 hours. Strain, reserving stock. Finely chop giblets and set aside.
Place roasting pan with drippings over medium heat. Tilting the pan, skim fat from juices with a large spoon. Scrape particles on bottom of pan to loosen. Add port and stock to deglaze pan, then reduce over high heat, stirring, for about 15 minutes or until slightly thickened. Adjust seasoning to taste.
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