Roast Goose with Oranges and Madeira
the goose is blanched briefly and then chilled for two days before 
to ensure a crisp skin. offer buttered peas and carrots with the goose, 
pour a pinot noir. a pear tart would end the evening in style. 
  for the goose:
1-12-1/2- lb.  goose, neck reserved
1 Tbsp  butter
3   shallots, sliced
1-1/2 cup  madeira
4 small  oranges, quartered
4 cup  canned low-salt chicken broth
1 cup  fresh orange juice
4 large  shallots, halved
1/3 cup  plus 2 tablespoons madeira
1 Tbsp  cornstarch
2 Tbsp  (about) honey
  for the shallots:
1 Tbsp  butter
18   shallots, peeled
1-1/2 cup  madeira
3/4 cup  canned low-salt chicken broth
3 Tbsp  honey
to make the goose: remove excess skin, fat and quills from goose. 
carefully lower goose into large pot of boiling water. boil 1 minute. 
remove from water. pat dry. place on rack in large pan. chill uncovered 2 
days. melt butter in heavy large saucepan over medium heat. add goose 
neck; cook until brown, turning once, about 5 minutes. add slice shallots; 
saute until tender, about 4 minutes. add 1 1/2 cups madeira and 1 orange. 
boil until reduced by 1/3, scraping up browned bits, about 3 minutes. add 
broth and juice. boil until reduced to 2 cups liquid, about 45 minutes. 
strain sauce into saucepan. (can be made 2 days ahead. chill.) preheat 
oven to 325 f. pierce goose skin (not meat) all over with fork. place 
halved shallots and remaining 3 oranges in cavity of goose. tie leg 
together to hold shape. season with salt and pepper. place goose, breast 
side down, on rack in roasting pan. roast 1 1/2 hours. 
transfer goose to platter. pour off fat from pan. place goose, breast side 
up, on rack in pan. roast until thermometer inserted into thickest part of 
thigh registers 180 :f, about 1 hour 15 minutes. increase oven temperature 
to 450 f. roast goose until golden, about 10 minutes. transfer to platter. 
pour off all fat from pan, leaving browned bits in pan. pour 1/3 cup 
madeira into pan. gently heat pan while scraping up browned bits. pour 
mixture into sauce. dissolve cornstarch in remaining 2 tablespoons 
madeira. whisk into sauce. boil until thickened to sauce consistency, 
about 7 minutes. stir in 2 tablespoons honey. season to taste with more 
honey, salt and pepper. 
to make the shallots: melt butter in heavy large saucepan over medium 
heat. add shallots; saute until golden, about 10 minutes. stir in madeira, 
broth and honey. simmer until shallots are tender and liquid is reduced to 
glaze, about 1 hour 10 minutes. (glazed shallots can be made 1 day ahead. 
cover and refrigerate. rewarm over low heat, stirring often, before 
serving.) carve goose. arrange slices on plates. top with madeira-glazed 
shallots and sauce and serve. 
serves 6. bon appetit 
(ID: 8422) Mirror: Sat, Mar 27, 2004

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