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CRANBERRY APRICOT
COMPOTE
1 cup B&R Farms
Dried Apricots
two 12 ounce bags fresh or unthawed frozen cranberries (about 7 cups total)
1 cup water
1 cup sugar, or to taste
3 large shallots
Quarter B&R Farms
Dried Apricots and pick over cranberries. In a 3-quart saucepan bring
water, sugar, and apricots to a boil and simmer, stirring until sugar
is dissolved, 5 minutes. Add cranberries and simmer until berries have
burst, about 5 minutes.
Finely chop shallots and stir into compote. Remove pan from heat and cool
compote completely. Compote may be made 2 days ahead and chilled, covered.
Make about 4 cups.
RICE STUFFING
Stuffing
1 cup B&R Farms Dried Apricots, chopped
½ cup dried currants
2 cups ruby Port
4 cups chicken stock or canned broth
2 tbsp butter
2 tbsp vegetable oil
2 small onions, minced
2 celery stalks, chopped
2 cups long grain rice
½ cup chopped fresh parsley
2 tbsp minced fresh thyme or 2 tsp dried, crumbled
1 tsp salt
½ tsp freshly ground pepper
Sauce
2 cups apple cider
4 cups Goose Stock (see recipe)
Goose
1 11 to 13 pound goose, fat removed from cavity, neck, gizzard, and heart
reserved for Goose Stock
1 lemon, halved
1 tbsp salt
1 tbsp freshly ground pepper
1 cups Goose Stock
½ cup currant jelly
For Stuffing: Place
apricots and currants in separate bowls. Pour 1 cup Port over each. Let
stand 6 hours.
Bring stock to a boil in medium saucepan. Melt butter with oil in heavy
large saucepan over medium heat. Add onions and celery and saute 5 minutes.
Add rice and stir until translucent, about 3 minutes. Add hot stock and
mix well. Reduce heat to low. Cover and cook until rice is tender and
all liquid is absorbed, about 20 minutes. Transfer to large bowl.
Drain apricots and currants; reserve 1 cup Port. Mix apricots, currants,
parsley, thyme, salt and pepper into rice. Set rice aside.
For Sauce: Boil cider in heavy medium saucepan until reduced to 1 cup,
about 15 minutes. Add stock and 1 cup reserved Port. Reduce heat and simmer
until reduced to 1½ cups, stirring occasionally, about 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate stuffing and Port
sauce separately.
Let stuffing stand 1 hour at room temperature before continuing with recipe).
For Goose: Preheat oven to 350 degrees. Pierce goose skin (not meat) all
over with fork. Cut off wing tips at joint. Rub goose inside and out with
lemon. Sprinkle goose inside and out with salt and pepper. Fill main cavity
and neck cavity loosely with stuffing. Skewer neck cavity closed. Leave
main cavity open. Tie legs together. Place any remaining stuffing in small
buttering baking dish; cover with foil.
Place goose breast side up in large roasting pan. Place in oven; roast
goose 1 hour 45 minutes, basting every 30 minutes with stock and pan drippings.
Pour off fat accumulated in pan. Continue roasting goose until meat thermometer
inserted in thickest part of thigh registers 180 degrees, basting goose
with stock and drippings in pan every 30 minutes and covering goose with
foil if browning too quickly, about 1 hour. (Place stuffing in baking
dish in oven during last hour and baste with stock every 30 minutes).
Transfer goose to heated platter. Strain pan juices into bowl and decrease.
Set roasting pan over medium heat. Return juices and bring to boil, scraping
up any browned bits. Transfer juices to heavy medium saucepan. Add Port
sauce and simmer until reduced to 1½ cups, about 10 minutes. Add
jelly and stir over medium heat until jelly is melted. Serve goose and
stuffing, passing sauce separately.
GOOSE STOCK
9 cups chicken stock
or canned low-salt broth
Neck, gizzard and heart from 1 goose
2 celery stalks, chopped
1 carrot, peeled and chopped
1 bouquet garni (1 celery stalk, 1 bay leaf, 2 thyme sprigs, 6 peppercorns)
Simmer in all ingredients
in heavy large pot until liquid is reduced to 6 cups, skimming surface
occasionally, about 50 minutes. Strain. (Can be prepared 2 days ahead.
Cover and refrigerate.)
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