Roast Goose With Juniper Sauce

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 14 lbs goose, washed and patted dry
• 3 medium onions, peeled and sliced in thick segments
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 glasses dry marsala
• 3 cups stock or 3 cups water
• 1 1/4 teaspoons english mustard powder
• 1 tablespoon whole grain mustard
• 12 crushed juniper berries
• 2 tablespoons red currant jam

Recipe

• 1 preheat the oven to 425°f
• 2 remove the lumps of fat from the inside cavity and prick the goose all over with a fork.
• 3 rub salt thoroughly on the inside and outside of the goose, and wrap aluminum foil around the legs.
• 4 place in a roasting pan upside down and place pan in oven to roast for twenty five minutes.
• 5 turn the oven temperature down to 350°f roast 1 hour, then remove the bird to pour out the fat that has accumulated in the pan and take the foil off the legs.
• 6 be very careful, because the fat is dangerously hot.
• 7 he also suggests adding parboiled potatoes to the pan now.
• 8 turn the bird right side up and put it back in the oven for another 30 minutes to an hour.
• 9 while the goose is in the oven, prepare the juniper sauce by cooking the onion in the olive oil on low heat about 30 minutes, stirring occasionally.
• 10 stir in the flour and cook a few more minutes.
• 11 now stir in the marsala, stock, and juniper berries.
• 12 season with salt, pepper, and mustard powder, and simmer gently 20 minutes.
• 13 then stir in the grain mustard and simmer 5 more minutes.
• 14 when the thigh meat on the goose is pierced and the juices run clear, the bird is done.
• 15 let the meat rest about 10 minutes, then carve.
• 16 just before serving, stir redcurrant jam into sauce.