Emily’s Goose is Cooked

by in View All Posts, January 8th, 2009

Goose, cookedThough known as kitchen adventurer, I even surprised my family when I announced a menu inspired by the Dickens’s classic, A Christmas Carol. Yes… the Cratchits enjoying a humble yet festive Christmas Eve dinner, with a goose at the center. I wanted a challenge.

With a roasted goose as the key, I immediately flocked to Emeril’s recipe for Roast Port Glazed Goose with Tawny Port Gravy because of the stellar reviews.

As I’m entrenched in the Food Network Store, the right equipment is a must, and I made sure I had sufficient roasting pan. With any type of poultry — chicken, turkey, duck, or goose- a rack is critical. The bird is elevated; allowing heat to circulate fully. Without it, your goose will be cooked — and not in a good way. Some of my faves are here.

Another vital tool is the bulb baster. Basting with pan drippings while it cooks will help to keep the meat moist. Once an internal temp of 180F is reached, your goose is good to go. Need a temperature check? These are solid choices.

I finished with a port glaze, followed by a brief broil to crisp up the skin. As the skin quite brown in areas, I worried about overcooking, but it was actually great, if I do say so myself. It was more delicate than duck and more richly flavored than turkey, which I find bland at times.

I accompanied with goose fat-roasted potatoes, tawny port gravy and a side of steamed green beans. For Dickensian desserts, I made mincemeat pie and hot wassail, and my mom made my great-grandmother’s Christmas pudding with traditional hard sauce.

Despite potential for disaster, it ended up as a great experience for my family to share a special meal. Goose sounds daunting, but recommend the experience for any great dinner. Though inspired by a holiday story, this special gathering with family and friends could be enjoyed all year long.

EmilyFood Network Store guru and kitchen equipment geek

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Comments (4)

  1. You make this look so easy! Maybe next year we’ll give it a shot ;)

  2. Robin Koury says:

    Emily, You have such an adventurous culinary spirit (love it)! I think the idea of A Christmas Carol themed Christmas Eve dinner is spectacular!! I’ve never been brave enough to try cooking a goose but I have heard when done well its amazing. I can’t agree with you more, having the proper cooking tools is essential and can really take a meal from drab to fab. Thanks for sharing your tips and maybe just maybe next for my next event I’ll go for the gusto and go with goose!!

  3. Lana says:

    Ah yes. I’ve cooked goose – I live in an area where hunting game (fish, beast and fowl) is very popular, and there are tons of farm and ranch wives around with advice on how to cook just about any critter our fellas bring home from the hills and plains.

    Danny Boome’s Roasted Goose with Blackberry Gingered Sauce looked really great on one of the holiday specials – and next time I’m given a goose to cook, I think I might give that one a try.

    Of course, wild goose is different from domestic (less fatty) but I’ll bet either Emeril’s or Danny’s recipes would impress those ranch wives, eh? *smiles*

  4. Emily Silman says:

    Hi Lana,
    That Danny Boome recipe looks good too! I am sure it would definitely impress some of those ranch wives. :) Emeril’s recipe calls for a domestic goose, but I bet a wild goose would be really good because there was *so* much fat in the domestic bird.

    Thanks for commenting!


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