Roast Goose with Cumberland Sauce and Apricot Stuffing

roast goose cumberland sauce apricot stuffing
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1

Not just reserved for holidays, this goose stuffed with with cut-up turnips, citrus, vegetables, spices, and fresh herbs is a real taste treat. Apricot Stuffing is prepared separately and served on the side.

Ingredients

1 goose, thawed if frozen (about 12-14 lb.); see Note
Cumberland Sauce (see recipe)
Apricot Stuffing (see recipe)

Cumberland Sauce:
1 cup beef broth
1 cup red currant jelly
1 orange rind, slivered
1 orange, juiced
1 lemon, juiced
2 tsp. Dijon mustard
1⁄2 tsp. ground ginger
Salt and pepper, to taste

Apricot Walnut Stuffing:
1 cup canned apricots, drained
1⁄4 cup melted butter
6 cups cubed day-old bread
1 cup chopped walnuts
1⁄2 cup golden raisins
1 tsp. salt
1⁄2 tsp. poultry seasoning
1⁄4 tsp. pepper

Steps

1. Remove neck and giblets and excess fat from goose body cavity and reserve for other use. Rinse and pat dry.

2. Pre-heat oven to 400°F. Meanwhile, fill the goose with cut-up turnips, citrus, vegetables, spices, and fresh herbs, for desired taste. Fasten neck skin to back and tie legs together. Place goose, breast side up, on rack in shallow pan. Pierce skin all over using a fork. Insert thermometer deep into inside thigh muscle.

3. Roast goose, uncovered for about 1-11⁄4 hr. Reduce oven temperature to 325°F and continue roasting about 21⁄2-23⁄4 hr., until thermometer registers 185°F. During roasting, spoon or siphon off accumulated fat every half hour.

4. Serve with Cumberland Sauce and Apricot Stuffing.

Note: A 10-14 lb. goose will take 2-21⁄2 days to thaw in the refrigerator and 5-7 hr. to thaw in cold water—in its original wrapping—changing the water every 30-60 min. Once thawed, keep refrigerated or cook immediately. Allow about 3⁄4 lb. for each 4-oz. serving (frozen weight as purchased). The meat is rich and will go farther than chicken or turkey.

Cumberland Sauce:

Combine all ingredients in 1-qt. saucepan. Bring to boil, reduce heat and simmer 5 min.

Yield: 2 3⁄4 cup.

Apricot Walnut Stuffing:

Dice apricots. In bowl, pour melted butter or margarine over bread cubes. Combine with apricots and all remaining ingredients. Toss well.

Yield: Enough stuffing for a 12-lb. goose.

 

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources