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Roast Port Glazed Goose with Tawny Port Gravy (Emeril Lagasse) Recipe

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Roast Port Glazed Goose with Tawny Port Gravy (Emeril Lagasse)
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Ingredients
31
Count
Nutrition
2532
Calories
Total time
125
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with 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. Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
  4. Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.
  5. Port Gravy:
  6. In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
  7. Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
  8. Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve.
  9. Yield: About 2 cups
  10. Goose Fat Roasted Potatoes:
  11. Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.
  12. Preheat oven to 400 degrees F.
  13. Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.
  14. Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs.
  15. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2532.03 Kcal (10601 kJ)
Calories from fat 870.65 Kcal
% Daily Value*
Total Fat 96.74g 149%
Cholesterol 965.16mg 322%
Sodium 2885.11mg 120%
Potassium 5090.15mg 108%
Total Carbs 66.86g 22%
Sugars 11.51g 46%
Dietary Fiber 5.07g 20%
Protein 268.54g 537%
Vitamin C 145.5mg 242%
Vitamin A 0.6mg 21%
Iron 41.8mg 232%
Calcium 210.9mg 21%
Amount Per 100 g
Calories 133.57 Kcal (559 kJ)
Calories from fat 45.93 Kcal
% Daily Value*
Total Fat 5.1g 149%
Cholesterol 50.91mg 322%
Sodium 152.2mg 120%
Potassium 268.52mg 108%
Total Carbs 3.53g 22%
Sugars 0.61g 46%
Dietary Fiber 0.27g 20%
Protein 14.17g 537%
Vitamin C 7.7mg 242%
Iron 2.2mg 232%
Calcium 11.1mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 57.9
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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