Christmas Goose with Chestnuts and Cumberland Sauce
Main Dishes • American
Description
Christmas Goose with Chestnuts and Cumberland Sauce
Ingredients
- Goose fat 1 piece
- Ocean salt ¼ cup
- Lemon 1 piece
- Potato 1 piece
- Apple 1 piece
- Oranges 4 pieces
- Peeled chestnuts 5 oz
- Celery stalk 2 pieces
- Raisins 5 oz
- Ground Black Pepper 0.1 teaspoon
- Port Wine ¾ cup
- Campbell's Beef Broth 10 fl oz
- Red Wine Vinegar ¾ cup
- Ground clove a pinch
- Shallot 3 pieces
Step-by-Step Guide
Step 1
Place the goose in a large pot with a sea salt solution and refrigerate overnight.
Step 2
Before stuffing the goose, trim the fat from the tail and rub the inside with lemon juice.
Step 3
For the stuffing, slice one apple, dice one orange and one potato, and cut two celery stalks into rounds. Add coarsely chopped chestnuts and raisins, mix everything, and stuff the goose.
Step 4
Preheat the oven to 345°F and place the goose inside. Cooking time depends on the weight of the bird: approximately 20-25 minutes for every half kilogram.
Step 5
While the goose is in the oven, prepare the sauce. Mix one and a half cups of beef broth with port wine, the juice of three oranges, vinegar, pepper, and finely chopped shallots.
Step 6
Put the mixture on the heat, bring to a boil, and continue to cook until the liquid reduces by two-thirds. This process will take about 25 minutes. Strain and refrigerate.
Step 7
Serve the Cumberland sauce cold with the hot goose.
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