Garlic Mustard Roast Goose Recipe for Crispy Skin and Rich Flavor

Mustard and Garlic Roast Goose

David Leite

For the mustard and garlic goose

• One (13-pound) goose, (thawed if frozen); neck, heart, gizzard, and wing tips reserved for stock
• 3 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 teaspoon dried savory

For the stock

• Three (14-ounce) cans low-sodium canned chicken broth, or 5 1/4 cups homemade chicken stock
• 1 carrot, cut into 1-inch (25-mm) pieces
• 1 small onion, sliced
• 3 1/2 tablespoons balsamic vinegar
• 3 sprigs flat-leaf parsley
• Reserved goose neck, (cut into 3-inch [8-cm] pieces), heart, gizzard, and wing tips

For the gravy

• 1/2 cup plus 2 tablespoons Tawny Port
• 1/3 cup all-purpose flour

Make the mustard and garlic roast goose

• Position a rack in the bottom third of the oven and preheat to 425°F (220°C). Trim any excess fat and loose skin from the main and neck cavities. Pierce the skin with a sharp fork where the fat layer is thickest, especially over the legs and lower breast, to help render the fat. Season the cavities and skin with salt and pepper. Tie the legs together to keep their shape. Place the goose breast-side down on a V-shaped rack in a roasting pan and add enough water to reach 1/2 inch deep. Roast 40 minutes, then spoon off fat from the pan and reserve 1/4 cup of that fat.
• Reduce the oven to 350°F (175°C). With tongs, turn the goose onto one side and roast 30 minutes. Turn it onto the other side and roast another 30 minutes.
• Whisk together Dijon mustard, lemon juice, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and dried savory in a small bowl. Turn the goose breast-side up and brush it with the mustard-garlic mixture. Roast until a thermometer inserted into the thickest part of the thigh reads 175°F (80°C) and the juices run clear, about 50 minutes. Transfer the goose to a platter, tent with foil to keep warm, and reserve the pan juices.

Meanwhile, make the stock

• While the goose roasts, combine the stock ingredients in a large saucepan and bring to a boil. Reduce heat to medium and simmer, uncovered, until the liquid is reduced to about 3 cups, skimming any foam or excess fat occasionally, about 1 hour. Strain the stock into a bowl, spoon off any fat, and set aside.

Make the gravy

• Spoon off the fat from the reserved roasting pan juices. Add 1/2 cup Port to the pan and boil over two burners until reduced to about 1 cup, whisking occasionally, about 5 minutes. In a medium saucepan over medium-low heat, whisk the flour with the reserved 1/4 cup fat and cook until the roux is light brown, about 5 minutes. Gradually whisk in the Port reduction and 2 1/2 cups of the degreased stock. Simmer, whisking constantly, until the gravy coats the back of a spoon, about 3 minutes. Stir in the remaining 2 tablespoons of Port and season to taste with salt and pepper. Carve the goose and serve with the warm gravy.

An LC Original

Nutrition