Chef Zak Pelaccio of 5 Ninth in Manhattan cooks heritage goose this way, serving it with sauteed cabbage, bacon, and apples.
Chef Zak Pelaccio cooks heritage goose this way, serving it with sauteed cabbage, bacon, and apples.
Yield: serves 4-6
- 1 (8 – 10-lb.) American Buff or other goose, giblets removed, rinsed and patted dry
- 12 ribs celery
- 4 tbsp. vegetable oil
- 12-15 cloves garlic, peeled and chopped
- 4 medium shallots, peeled and chopped
- 5 sprigs fresh thyme
- 1 tsp. fennel seed
- 1⁄2 cup black currant juice concentrate
- Salt and freshly ground black pepper
- Put goose, breast side up, on a rack set in a pan and refrigerate, uncovered, overnight.
- Preheat oven to 300°. Finely chop 3 ribs of the celery. Heat 1 tbsp. of the oil in a large skillet over medium heat. Add chopped celery, garlic, shallots, thyme, and fennel seeds and cook until soft, 5-10 minutes. Stir in concentrate and cook until vegetables have absorbed most of it, about 5 minutes more.
- Season goose inside and out with salt and pepper. Heat remaining oil in a large, heavy roasting pan over medium-high heat on top of the stove. Brown goose, transfer to a clean surface, and fill cavity with cooked vegetables and aromatics.
- Transfer rendered goose fat from pan into a bowl and reserve for frying potatoes or another use. Lay remaining celery ribs in bottom or pan and set goose, breast side up, on top. Tent foil over goose, then roast goose, basting every hour, until leg joints wiggle easily, about 4 hours. Remove foil, increase oven temperature to 400°, and roast goose until well browned all over, about 10 minutes more.
- Transfer goose and celery to a warm serving platter, loosely cover with foil, and let rest for 15-20 minutes. Skim off fat from pan drippings; season drippings with salt and pepper. Garnish goose with parsley, if you like, and serve with pan drippings.