Category: Pear Jam

Roast Goose with Pear Thyme Glaze and Pear Onion

1/1/2020

Serves: 4 to 6

1 (9-to 11-pound) goose, room temperature
2 medium onions, sliced
5 - 6 cups cored, peeled and sliced pears, (drained canned pears w/o added
sugar work well)
8-10 sprigs fresh thyme, divided
1 lemon cut in half
Salt & fresh ground pepper
½ cup chicken broth
1½ cups pear jam or jelly
1 cup dry white wine

Preheat oven to 450°.
Remove giblets and neck from the goose. Rinse well and pat dry.
Prick the goose skin all over the bird to allow the fat to drain off.
Sprinkle the inside of the goose with a little lemon juice from one of the halves, then season with salt and pepper.
Place ½ cup of the sliced onions, ½ cup of the sliced pears and 2 or 3 sprigs of thyme into the cavity. Truss the goose cavity with dental floss, secure the legs with more dental floss. Tuck the wings into themselves and tight to the body. Secure the flap of skin to the back of the goose with either a very small skewer or sew it up with the dental floss.
Place the goose breast up on a rack in roasting pan. Rub the skin with one half of the lemon. Turn the bird over and repeat the process with the other half of the lemon. Rub salt and pepper all over the bird. Place the goose breast down in the roasting rack. Put a ½ cup of chicken broth into the bottom of the roasting pan. Place the goose in the oven and roast for about 40 minutes. While the bird is roasting, use a baster every 20 to 25 minutes to remove the excess goose fat to a large jar.
Reduce the oven temperature to 375°.
Remove the roasting pan from the oven and turn the goose breast side up. Return the roasting pan to the oven and roast for 40 to 60 minutes more.
While the bird is roasting, heat a tablespoon of goose fat a large pan with an oven-proof handle on the stovetop. Add the remaining sliced onions and sauté until translucent. Add the remaining sliced pears and a few more sprigs of thyme to the onions and sauté about 5 minutes. Season with salt and pepper and then set aside.
Place the pear jelly in a small saucepan with the white wine. Add a sprig or two of thyme. Bring the combination to a simmer and reduce by ¼ . Set aside.
When the goose reaches 150° with a thermometer in the fleshiest part of the breast, remove the goose from the oven to a serving platter. Using a pastry or basting brush, distribute the pear glaze liberally. Tent the goose loosely with foil for twenty minutes before serving.
Turn on your broiler and place the pan of onions and pears under it for about 3 to 5 minutes, until the tips of the pears and onions begin to brown. Remove to a serving dish.
Carve the goose and serve with both the pear onion compote and any remaining glaze.

NOTES:
- Every 25 to 30 minutes, use a baster to remove excess goose fat from the roasting pan. It will prevent your smoke alarms from alarming the neighbors. Set the goose fat aside, it can be rendered and used for many other delicious dishes.
- Many food sources say to cook the goose to an internal temperature of 160° to 165°. The last time I did that I had an overdone and too chewy goose. When you remove the goose from the oven it will continue to cook. Goose, like duck, should be a little pink.
- Thermal kitchen gloves are the absolute best poultry turners. You get to have your hands directly and firmly on the bird. It doesn’t tear the flesh, or slip and flip the bird flying.

0 Comments

Crisp Pear-Leek Roast Duck

11/28/2018

0 Comments

Serves 4
1 5 lb. whole Pekin duck
4 cups boiling-hot water
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper, plus 1 tablespoon
2 tablespoons of duck fat (or two tablespoons of butter)
2 medium leeks, cleaned, sliced and minced, white only
1 ½ cup dry white wine
1 -8 oz. jar pear jam

Put oven rack in middle position and preheat oven to 425°F.
Rinse the duck inside and out. Prick the skin of the duck all over with sharp fork tines. Fold the neck skin under the body and fold the wings behind the body over the skin.
Breast side up, place the duck in your clean sink and pour the boiling hot water over it, turning as required. Check for remaining pin feathers as required.
Cool duck, then pour out any water from cavity into pan.
Place the duck on a rack in a 13”X9”X3” roasting pan.
Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and 2 teaspoons of the pepper. Set aside.
Heat the duck fat in a large skillet. Add the leeks and sauté until translucent.
Add the wine and the pear jam and stir gently until it has melted and is well mixed with the leeks. Cook down about ¼ of the volume, until thickened.
Baste the breast lightly with the pear mixture.
Turn the duck breast side down in the rack and baste all exposed parts of the bird with the pear leek mixture.
Roast duck, breast side down, for 30 to 40 minutes. Remove from oven. Turn duck over using thermal rubber gloves, and roast 30 to 40 minutes more.
Remove the duck from the oven. Tilt the duck to allow collected liquid to drain off. Baste again, this time liberally, with the pear leek mixture.
Return the duck to the oven for approximately another 15 minutes. Skin should be crisp but not overly dark
Transfer duck to a prepared serving platter and let stand 15 minutes before carving.
Serve with the remaining pear leek sauce.

0 Comments

Roast Goose with Pear Thyme Glaze and Pear Onion

Crisp Pear-Leek Roast Duck

Archives

Home

Weekly Update

Vendors

Directions

Contact Us