Pomegranate
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Goose with Pomegranate Glaze

1 7-8 pound goose or duck

1 teaspoon dried marjoram, crushed

¼ to ½ teaspoon coarsely ground black pepper

1 medium unpeeled orange, cut into wedges

1 celery stalk, cut

1 pound parsnips, peeled and cut into 1 ½ inch pieces

2 large quince, quartered

3 large pomegranates, seeded

1 18 oz. jar plum jam (1 ½ cups)

1/3 cup apple cider or apple juice

3 tablespoons soy sauce

1 ½ teaspoon shredded lemon peel

Fresh herbs (sage, basil, or tarragon)

Sliced apples (optional)

 

 

Pre-heat oven to 350°F. Rinse the goose and pat dry. Sprinkle the cavity and rub the outside of the skin with marjoram and pepper. Stuff the cavity with orange wedges and celery. Skewer the neck skin to thr back and tie legs to tail using cotton string. Twist the wings under the back. Prick the entire surface of skin with a fork.

 

Place the goose, breast side up, on a rack in shallow roasting pan. Insert a meat thermometer. Roast uncovered for 2 to 2 ½ hours, to 180°F on thermometer. Drumsticks should move easily in sockets and clear juices. Discard the juices, as they accumulate during roasting. Place parsnips and quince next to the goose on the rack. Roast them together during last 45 minutes.

 

 

Preparing the Glaze


Halve the pomegranates. Remove 2 tablespoons of whole pomegranate seeds and set aside. Juice remaining seeds. In a medium saucepan, combine jam, pomegranate juice, cider, soy sauce, and lemon peel. Bring to a boil, reduce heat, and simmer uncovered about 15 minutes until reduced to 1 ½ cups, stirring frequently. Strain through a sieve. Baste the goose with ½ cup glaze during the last 15 minutes of roasting. Serve the remaining glaze as sauce.

 

Let the goose stand 15 minutes before carving. Serve with parsnips and quince, and sprinkle with fresh arils.

 

 

Serves 12.

Last Updated Wednesday, April 26, 2017 - 07:43 AM.