Roast Goose With Apricot and Rice Stuffing

By LRay

The elegant bird is filled with an herbed rice and apricot stuffing. Round out the meal with roasted new potatoes and steamed broccoli. The Roast Goose with Apricot and Rice stuffing will become a new family favorite.

Ingredients

• STUFFING:
• 1 cup dried apricots, coarsely chopped
• 1/2 cup dried currants
• 2 cups ruby port
• 4 cups chicken stock, or canned broth
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 small onions, minced
• 2 celery stalks, chopped
• 2 cups long-grain rice
• 1/2 cup chopped fresh parsley
• 2 tablespoons minced fresh thyme ,or 2 teaspoons dried, crumbled
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• SAUCE:
• 2 cups apple cider
• 4 cups goose stock, or chicken stock
• GOOSE:
• 1 (11- to 13- pound) goose, fat removed from cavity; neck, gizzard ad heart reserved for goose stock
• 1 lemon, halved
• 1 tablespoon salt
• 1 tablespoon freshly ground pepper
• 2 cups goose stock (see recipe below)
• GOOSE STOCK (Bon Appétit November 1989 page 84).
• Makes 6 Cups.
• 9 cups chicken stock or canned low-salt broth
• Neck, gizzard and hear form 1 goose
• 2 celery stalks, chopped
• 1 carrot, peeled and chopped
• 1 bouquet garni (1 celery stalk, 1 bay leaf, 2 thyme sprigs, 6 peppercorns)
• 1/2 cup currant jelly

Preparation

Step 1

For Stuffing: Place apricot and currants in separate bowls. Pour 1 cup Port wine over each. Let stand 6 hours.

Bring stock to boil in medium saucepan. Melt butter with oil in heavy large saucepan over medium heat. Add onions and celery and sauté 5 minutes. Add rice and stir until translucent, about 3 minutes. Add hot stock and mix well. Reduce heat to low. Cover and cook until rice is tender and all liquid is absorbed, about 20 minutes. Transfer to large bowl.

Drain apricots and currants; reserve 1 cup Port wine. Mix apricots, currants, parsley, thyme, salt and pepper into rice. Set rice mixture aside.

For Sauce: boil cider in heavy medium sauce pan until reduced to 1 cup, about 15 minutes. Add stock and 1 cup reserved Port. Reduce heat and simmer until reduced to 1 1/2 cups, stirring occasionally, about 3e0 minutes. (Can be prepared 1 day ahead/ Cover and refrigerate stuffing and Port sauce separately. Let stuffing stand 1 hour at room temperature before continuing with recipe.

For goose: Preheat oven to 350ºF. Pierce goose skin (mot meat) all over with fork. Cut off wing tips at joint. Rub goose inside and out with lemon. Sprinkle goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Skewer neck cavity closed. Leave main cavity open. Tie legs together. Place any remaining stuffing in small buttered baking dish; cover with foil.

Place goose breast side up on rack set in large roasting pan. Roast goose 1 3/4 hours, basting every 30 minutes with stock and pan drippings.

Pour off fat accumulated in pan. Continue roasting goose until meat thermometer inserted in thickest part of thigh registers 180º, basting goose with stock and drippings in pan every 30 minutes and covering goose with foil if browning too quickly, about 1 hour. (Place stuffing in baking dish in oven during last hour and baste with stock every 30 minutes.)

Transfer goose to heated platter. Strain pan juices into bowl and degrease. Set roasting pan over medium heat. Return juices and bring to boil, scraping up any browned bits. Transfer juices to heavy medium saucepan. Add Port sauce and simmer until reduced to 1 1/2 cups, about 10 minutes. Add jelly and stir over medium heat until jelly is melted. Serve goose and stuffing, passing sauce separately.

GOOSE STOCK
Simmer all ingredients in heavy large pot until liquid is reduced to 6 cups, skimming surface occasionally, about 50 minutes. Strain. (Can be prepared 2 days ahead. Cover and refrigerate).

Source: Bon Appétit November 1989 page 82-84.