Tender filled goose with port sauce

> 3 hours
6 persons
Difficult
Oven
Tender filled goose with port sauce
Recipe for an guaranteed delicious goose, prepared with the low-temperature method. The goose needs a few hours in the oven, but that makes the goose also really tender and very tastefull.

Ingredients


  • 1 goose (approx. 5 kg)
  • 3 celery stalks
  • 1 large onion
  • 1 tart apple
  • 6 slices of toasted bread
  • 250 g ready-to-use, vacuum-packed chestnuts
  • Thyme
  • Sea salt
  • Freshly ground black pepper
  • 200 ml boiling water
  • 200 ml dry white wine
  • 3.5 tbsp tawny port
  • 4 tbsp plain flour
  • 600 ml chicken stock

Other equipment:


Preparation

How to prepare this recipe!


  • 1. Preheat the oven to 220 °C.
  • 2. Lightly season the goose with salt.
  • 3. Wash the celery stalks and slice them thinly. Peel the apples, remove the cores, and cut into pieces. Cut the toasted bread into cubes. Cut the chestnuts into large cubes and the onions into small cubes.
  • 4. Mix all ingredients and season with 3 tablespoons of thyme, salt, and freshly ground pepper. Use this mixture to stuff the goose.
  • 5. Close the cavity with trussing needles and kitchen twine. Lightly season the outside of the goose with salt. Place the goose in a roasting pan (not a roasting tray, do not add water) and roast for 1 hour, reserving the pan juices for the sauce.
  • 6. Reduce the oven temperature to 80 °C and let the goose cook slowly for about 7 hours. This keeps the meat juicy and tender. If preparing the goose overnight, reheat it for 40 minutes at 180 °C before serving (freshly cooked tastes best). Serve the stuffing as a side and use the rendered fat for the sauce. Potato dumplings and red cabbage pair well with this dish.
  • 7. Skim the fat from the pan juices and reserve it for later use.
  • 8. Deglaze the roasting pan on the stovetop over medium-high heat with white wine and port, scraping up any browned bits from the bottom. Add chicken stock and reduce the sauce by half.
  • 9. In a heavy 3-liter saucepan, whisk 3.5 tablespoons of the reserved fat with flour and cook the roux over low to medium heat.
  • 10. Keep whisking to prevent lumps. Gradually add the wine mixture while whisking, bring the sauce to a boil, reduce the heat, and thicken the sauce over approximately 5 minutes, whisking regularly.
  • 11. Season the sauce with salt and pepper and pour it into a preheated gravy boat.

For low-temperature cooking:

  • 1. Preheat the oven to a low temperature of around 80 °C.
  • 2. Place the goose in the oven aiming for an internal temperature of 70 °C.
  • 3. Let the goose cook slowly. Cooking at low temperature takes longer but delivers unparalleled flavor.
  • 4. This method prevents the goose from drying out and keeps the meat tender. The meat remains juicy and retains a pink color.
  • 5. Within the first hour, the goose develops the desired color and a delicious, crispy skin.