Goose with Port Wine Sauce and Applesauce
Main Dishes • World
Description
Instead of port wine, you can add Madeira or sherry, and replace red currant jam with any jam.
Ingredients
- Goose fat 1 piece
- Salad Potatoes 5 lbs
- Flaky sea salt ½ teaspoon
- Crabapples 6 pieces
- Lemon ½ piece
- Sugar 1 tablespoon
- Onion 3 pieces
- Port Wine 10 fl oz
- Olive Oil 4 tablespoons
- Black Currant Jam 2 tablespoons
- English Dry Mustard 1 teaspoon
- Dijon Mustard 1 teaspoon
- Green peppercorns 10 pieces
Step-by-Step Guide
Step 1
Wash the goose thoroughly, dry it well with a paper towel, remove large pieces of fat, and prick the skin all over with a fork.
Step 2
Crush the salt in a mortar and rub it inside and outside the goose. Wrap the wings and legs in foil to prevent them from burning.
Step 3
Preheat the oven to 220°C.
Step 4
Place the goose on a large baking tray and put it in the preheated oven. After 20 minutes, drain the excess fat that has accumulated in the tray, turn the goose over, and remove the foil from the legs and wings so they can brown nicely. Reduce the temperature to 180°C and roast for another one and a half to two hours.
Step 5
Peel the potatoes and boil them until half-cooked for 15–20 minutes.
Step 6
Place the potatoes on the baking tray with the goose, drizzle with the fat that has accumulated in the tray, cover the goose with foil to prevent burning, and continue roasting everything together for another 20 minutes.
Step 7
Peel the apples, remove the cores, and cut them into wedges; also cut the lemon into wedges.
Step 8
Prepare the sauce: pour a couple of tablespoons of water into a small pot, add the apples, lemon, and sugar, and simmer everything together over low heat for 30–40 minutes, then blend in a blender.
Step 9
Peel and slice the onion into large half-rings.
Step 10
Prepare the sauce: heat the olive oil in a pan and sauté the onion until golden.
Step 11
Add the port wine, red currant jam, mustard powder, and pink peppercorns, pour in 750 ml of hot water, and reduce for 15 minutes, then add the mustard.
Step 12
Pour the sauce into the baking tray where the goose was roasted and place it back in the oven for another 5–10 minutes, then transfer to a serving dish.
Step 13
Drizzle the goose with the sauce and serve with potatoes and applesauce.
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