Roast Gosling

Ingredients

Equipment Needed

• •Heavy 16 by 12-inch (40 by 30-cm) roasting pan with sturdy rack
• •Fine metal skewer
• •Instant-read thermometer or leave-in probe
• •Heatproof ladle and bowl for rendered fat
• •Sharp carving knife and carving fork

Instructions

1. 1

   Ready the kitchen

   Prepare the Sage and Onions Stuffing (for Turkeys, Ducks and Geese) (No. 1944) and Apple Sauce (No. 112) according to their own entries. Let the stuffing cool until just warm, but keep the apple sauce covered for reheating later. Heat the oven to 425°F (220°C) with a rack in the lower third, and set a sturdy roasting rack inside a deep roasting pan.

   The stuffing must be ready before the bird is filled, but never stuff the gosling ahead of time. Fill it immediately before roasting so the centre passes quickly and safely through the warm temperature range.
2. 2

   Dry and prick

   Pull any loose pads of fat from the cavity and save them for rendering another day. Dry the gosling meticulously inside and out, then prick the skin over the legs, flanks, and lower breast at 1-inch (2.5 cm) intervals with a fine skewer. Pierce only the skin and its fat, not the flesh beneath; those small openings let the fat escape without releasing the bird's juices. Season the cavity and exterior evenly with the salt and pepper.

3. 3

   Stuff without packing

   Spoon the Sage and Onions Stuffing (for Turkeys, Ducks and Geese) (No. 1944) loosely into the neck and body cavities. Leave room for heat to circulate, because stuffing pressed into a solid mass cooks too slowly. Fold the neck skin over, tie the legs without pulling them tightly against the body, and tuck the wing tips underneath. If all the stuffing will not fit loosely, put the remainder in a shallow covered baking dish and cook it beside the bird during the final 35 to 45 minutes, until its centre reaches 165°F (74°C).

4. 4

   Start with high heat

   Set the gosling breast-side up on the rack and roast for 20 minutes at 425°F (220°C). This opening heat begins the browning a grand kitchen might once have encouraged with more elaborate roasting equipment. Do not baste. The bird supplies abundant fat of its own, and pouring that fat back over the skin only softens what you are trying to crisp.

5. 5

   Render without scorching

   Reduce the oven to 350°F (175°C) and continue roasting for about 2 hours to 2 hours 20 minutes. After the first 30 minutes, carefully ladle the rendered fat from the pan into a heatproof bowl; repeat every 30 minutes and rotate the pan for even colour. If the brown film on the pan begins turning black or the oven starts smoking, drain the fat immediately and add 1/4 cup (60 ml / 60 g) of the hot water to the bare pan, never over the bird. Lower the heat by 25°F (15°C) for ten minutes if needed. Ça se rattrape. If the breast darkens too quickly, cover only that area loosely with foil.

6. 6

   Judge the centre

   Begin checking after 1 hour 45 minutes at the lower temperature. The gosling is ready when the thickest part of the thigh, clear of the bone, and the centre of the stuffing both register at least 165°F (74°C). The skin should be deep bronze and dry to the touch. If the meat is ready but the stuffing has not reached temperature, remove the stuffing to a shallow dish and return it to the oven while you carve the bird; do not make the finished roast wait for its centre.

7. 7

   Carve and serve

   Warm the Apple Sauce (No. 112) gently until lukewarm, never hot. Move the gosling to a warmed carving board, remove the string, and spoon the stuffing into a hot serving dish. Carve the Oison Rôti at once, taking off the legs first and then cutting the breast into broad slices. Arrange it immediately on a warmed platter and send it to the table with the stuffing and apple sauce. This roast will not wait, and neither should your guests. À table!

Chef Tips

• •Ask for a full-grown young gosling weighing 7 to 8 pounds (3.2 to 3.6 kg), not a mature goose. You want a bird with its full frame and generous fat, but flesh still tender enough for roasting.
• •Keep Sage and Onions Stuffing (for Turkeys, Ducks and Geese) (No. 1944) loose inside the cavity. Packing it firmly does not give you more stuffing; it gives you an overcooked breast waiting for a cold centre.
• •Strain the rendered goose fat into a clean jar, chill it promptly, and lift away any set juices beneath it. It is splendid for potatoes, cabbage, or the next pan of onions.
• •Warm the platter and plates before carving. Goose fat is glorious when hot and heavy when allowed to cool, which is why the instruction to serve immediately is part of the technique, not table manners.
• •An Alsace Pinot Gris, dry or only gently off-dry, has enough breadth for the bird and enough freshness for the Apple Sauce (No. 112). Serve it cool, not icy.

Advance Preparation

• •The Apple Sauce (No. 112) may be prepared up to 2 days ahead, covered, and chilled. Reheat it gently to lukewarm while the gosling finishes.
• •The Sage and Onions Stuffing (for Turkeys, Ducks and Geese) (No. 1944) may be prepared up to 1 day ahead and kept chilled. Let it lose its deep refrigerator chill for about 20 minutes, then fill the bird only when the oven is ready.
• •For drier, crisper skin, unwrap the gosling 8 to 12 hours ahead and refrigerate it uncovered on a tray on the lowest shelf. Dry it again before seasoning and roasting.

Frequently Asked Questions

Nutrition Information

1 serving (about 640g)