Golden
Egg
Extraordinary
Gourmet
Food
Cooking from New England
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The Golden Egg Extraordinary Gourmet Food | Jasper White Cooking from New England |
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| Ingredients | |
| Aromatic Stuffing | |
| For Steaming | |
| Sauce | |
| Glaze | |
| cilantro leaves for garnish | |
| Serves about 10 as an entree | |
1. If possible, prepare and stuff the goose 1 day in advance. Trim off the wingtips and reserve them, along with the neck and giblets. Rub the inside of the goose with Hoisin sauce. Mix together the ginger, scallions, garlic cloves, five-spice powder and Szechwan peppercorns and stuff into the goose. Truss the goose, cover and refrigerate overnight.
2. At leat 5 hours before serving, remove the goose from the refrigerator and bring to room temperature. Rub the outside of the goose all over with Hoisin sauce, then sprinkle with salt and five-spice powder. Sprinkle the bottom of a roasting pan large enough to hold the goose with onion, celery, cilantro stems and star anise. All the white wine and chicken stock or water.
Put the goose giblets into this mixture. Set a sufficiently high rack into the pan; you may need to use 2 racks. Place the goose on the rack and cover loosely with heavy aluminum foil, making an airtight tent. Place the pan over two burners (front and back) and turn on to high heat. When the foil on top feels warm (about 10 minutes), turn the heat down to low. Since stoves vary, check the goose after 1 hour 30 minutes, but most will take 2 hours to be done.
To check, remove the tent in one piece (you may need to put it back). Poke a metal skewer into the thickest part of the leg. If the juices are red or if the meat feels very tense, continue steaming for 30 minutes more. When the steaming is finished, remove the goose and allow it to rest and cool completely. This will take a minimum of 1 hour, but it is best to allow for 2 hours resting because if the bird is not completely cooled, it will overcook during the final phase.
3. For the sauce, remove the giblets from the steaming liquid, finely chop and set aside. Roughly chop the neck and wingtips into 1-inch pieces. Skim about 2 tablespoons goose fat from the steaming pan and place into a 3-quart saucepan on medium-high heat. Add the chopped neck and wingtips along with the diced onion, carrot and chopped garlic and brown. Add the white wine, 3 cups of the steaming liquid, cilantro stems and lemon peel. Simmer slowly for about 1 hour. Strain and season to taste with salt and pepper. You should have about 1 1/2 cups of sauce. Add the chopped giblets and keep hot until ready to serve.
4. Preheat the oven to 500 degrees. Untie the goose and place on a rack in a roasting pan. If you are using the same pan, clean it out (no liquid this time). Make a glaze by combining the sugar, lemon rind and juice, soy sauce, Hoisin sauce, honey and five-spice powder. Brush the goose all over with about half the glaze and place in the oven. After 10 minutes brush or pour over the remaining glaze and return to the oven for 10 or 15 minutes more. The goose will be crispy; it will have a few black spots.
5. Carve the goose as you would any fowl and sprinkle the slices with cilantro leaves.
Serve the sauce on the side.
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