Steam Roasted Goose
Instructions:
- A goose is even fattier than a duck (more buoyancy for that big body), but the meat is mildly gamy and quite luxurious. Although it’s graced many a holiday table, it’s a good bit of exotic fare for your next dinner party. This two-step technique, similar to that used for duck, will give you the most tender meat every time. Makes 6 to8 servings
- One 10- to 12-pound goose, giblets and neck removed
- 11â„2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Butcher’s twine
- Trim off all excess fat and skin at both openings for the goose. Cut off the wing tips and discard them. Season the inside of the body with 1â„2 teaspoon salt and the pepper. Truss the goose with butcher’s twine
- Add about 1 inch of water to a large roasting pan and place it over medium-high heat. Place a footed roasting rack in the roasting pan and set the goose on the rack breast side up. Bring the water to a boil. Cover, reduce the heat to medium, and steam for 1 hour, adding more water if the pan starts to run dry.
- Position the rack in the center of the oven and preheat the oven to 375°F
- Carefully remove the goose from the rack and drain the very hot fat from inside the body cavity. Set the goose on a rack over a broiler pan (or in a heavy-duty aluminum roasting pan set on a large baking sheet). Sprinkle the remaining 1 teaspoon salt over the outside of the goose.
- Roast, uncovered, until browned, basting occasionally with any fat that accumulates in the pan, until the legs move up and down easily, and until an instant-read thermometer inserted into the thickest part of the thigh without touching the bone registers 165°F (our preference) or 180°F (the USDA recommendation), 11â„2 to 2 hours. Let stand for 10 minutes at room temperature before carving.