Port-Roasted Goose with Tawny Gravy and Crispy Potatoes

Info

• Prep time: 1 hour
• Cook time: 2 hours 40 minutes
• Total time: 3 hours 40 minutes
• Yield: 4

Ingredients

• 1 cup chopped yellow onion, divided
• 1/4 cup chopped celery
• 1/4 cup chopped bell pepper
• 2 teaspoons salt, divided
• 3/4 teaspoon cayenne, divided
• 1 domestic goose (about 10 pounds), well rinsed and patted dry, neck and giblets reserved
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped carrots
• 2 bay leaves
• 3 cups Ruby port
• Tawny Port Gravy (recipe below)
• Goose Fat-Roasted Potatoes (recipe below)

Tawny Port Gravy

• 2 teaspoons vegetable oil
• Reserved giblets and neck from the goose
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/2 cup chopped carrots
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 5 bay leaves
• 1/2 teaspoon dried thyme
• 2 tablespoons flour
• 2 cups Tawny port
• 2 cups water

Goose Fat-Roasted Potatoes

• 2 pounds fingerling potatoes
• 2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup goose fat (or duck fat)
• 2 teaspoons minced garlic
• 1 tablespoon fresh chopped rosemary
• 5 rosemary sprigs, for garnish

Instructions

1. Preheat the oven to 400°F.
2. In a mixing bowl, combine 1/2 cup of the onions, the celery, bell pepper, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne. Trim any excess fat around the goose's cavity opening. Prick the other fatty areas at intervals with a fork, but avoid pricking the breast. Stuff the cavity with the vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
3. In a medium saucepan over medium heat, combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine. Bring to a boil and cook until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh strainer and let cool.
4. Brush the goose with the port wine reduction using a pastry brush, then return to the oven for 5 minutes to let the glaze caramelize and set. Remove from the oven and rest for 20 minutes before carving. Serve with the Tawny Port Gravy and Goose Fat-Roasted Potatoes.
5. For the gravy: In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck and brown, stirring, for 3 to 4 minutes.
6. Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme; cook, stirring often, for 3 to 4 minutes. Stir in the flour and cook, stirring, for 5 minutes.
7. Pour in the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil again. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat, strain into a clean container, and keep warm until serving.
8. For the potatoes: Scrub the potatoes and place them in a large pot. Cover with cold water and add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium-low and simmer until just fork-tender, 10 to 15 minutes. Drain and cool under cold running water. Once completely cooled, slice in half lengthwise and place in a bowl.
9. Preheat the oven to 400°F.
10. Season the potatoes with the remaining 1 teaspoon salt and the black pepper. Place a 12-inch nonstick, ovenproof sauté pan or skillet over medium-high heat and add the goose fat.
11. When the fat is hot, add the potatoes cut-side down. Sear on the stovetop for 1 minute, then transfer the pan to the oven. Roast for 8 to 10 minutes. Remove the pan from the oven and add the garlic and chopped rosemary. Toss the potatoes to coat and serve immediately, garnished with the rosemary sprigs.