This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
Yield: serves 6
- 1 (12-lb.) goose, heart and gizzard reserved
- Salt and freshly ground black pepper
- 1 lemon, halved
- 3 sprigs fresh thyme
- 3 sprigs fresh sage
- 1 medium yellow onion, peeled and coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 1⁄2 tbsp. cornstarch
- 1⁄2 cup Madeira
- Trim wing tips from goose and place tips in a small saucepan. Add heart, gizzard, and 5 cups water and simmer over medium heat for 1-2 hours. Strain stock and reserve.
- Meanwhile, prick goose all over with a fork. Pull away and discard loose fat. Season cavity and skin with salt and pepper, then rub skin with lemon. Place lemon, thyme, and sage in cavity, then truss.
- Place goose on a rack set in a large roasting pan. Place pan on top of stove; pour about 1" boiling water into bottom. Cover pan with a tight-fitting lid or aluminum foil and steam goose over medium heat for 1 hour, adding more boiling water if necessary to prevent pan from becoming dry.
- Preheat oven to 325°. Pour off liquid from pan, then scatter onions, carrots, and celery in bottom. Place goose, breast side down, on rack. Moisten with 1 cup reserved stock and roast, covered, for 1 hour.
- Increase heat to 475°. Uncover goose, turn breast side up, and continue cooking, uncovered, until skin is golden and juices run clear, about 30 minutes more. Transfer goose to a cutting board and allow to rest for 30 minutes before carving.
- Meanwhile, dissolve cornstarch in madeira. Skim fat from pan juices, then heat in roasting pan on top of stove over medium-high heat. Deglaze pan with madeira mixture. Reduce heat to medium, add remaining stock, season to taste with salt and pepper, and simmer for 3-5 minutes. Strain sauce into a gravy boat. Carve goose, arrange on a platter, and garnish with fresh sage leaves if desired.