The Mediadrome - Recipes - Roast Goose with Chambord Conserve

Roast Goose
with Chambord Conserve

Serves 6

The Chambord Conserve sauce is really quite easy. In fact, the basis of the recipe is my beloved Lichee-Plum conserve, the foundation recipe for any fruit sauce that I serve with lamb, pork or fowl.

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Goose
1-12 to 14lb. goose, thawed		1 medium onion, coarsely chopped
3 garlic cloves, peeled, cut in half		Salt and fresh ground black pepper
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Chambord Conserve
1 cup frozen blackberries, thawed, including juice		2 large black plums, pits removed, chopped
½ cup fresh squeezed orange juice		1/3 cup Chambord liqueur
¼ tsp. cinnamon		½ cup granulated sugar
2 tsp. orange zest		½ cup frozen whole blackberries, thawed
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Make the conserve first. In a saucepan over medium heat, add the 1 cup of blackberries and their juice, orange juice, plums, Chambord, cinnamon and sugar. Cook until the mixture begins to bubble then thicken, about 15 minutes.

Transfer the mixture to a blender. Process until the conserve is a thick puree, and then pour the conserve back into the saucepan. Add the orange zest.

Reduce the heat to low and add the ½ cup of whole blackberries. Serve the sauce warm.

Heat the oven to 325°.

Remove the giblets from the cavity of the goose. Cut the excess fat off the neck opening of the goose. Rinse in cool water and pat dry.

Place the onion and garlic in the cavity of the goose. Then tie the legs together using kitchen string. Insert a toothpick in each wing to secure it to the body of the goose.

Using a toothpick, prick the breast of the goose about 10 times. This will allow the fat to render as the goose roasts.

Season with salt and pepper.

Roast the goose in the oven for 2 ½ to 3 hours or until a thermometer inserted into the thigh registers 180°. Baste the goose about every 30 minutes with the fat that collects in the bottom of the roasting pan.

Note: the goose will render about 3 cups of fat during roasting. Use a ladle or metal turkey baster to remove the fat from the bottom of the roasting pan about every 30 minutes or so.

Remove the goose from the oven and let it rest for 15 minutes before carving.