-
1
Preheat oven to 400 degrees.
-
2
Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl.
-
3
Remove the neck& giblets& set aside.
-
4
Remove any excess fat around the opening of the cavity of the goose.
-
5
Prick other fatty areas with a fork at intervals.
-
6
Do not prick the breast.
-
7
Stuff the cavity of the goose with vegetable mixture.
-
8
Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
-
9
Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.
-
10
Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil.
-
11
Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
-
12
Strain through a fine mesh strainer& allow to cool.
-
13
Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set.
-
14
Remove from the oven& allow to rest for 20 minutes before carving.
-
15
Serve with the Port Gravy.
-
16
FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
-
17
Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
-
18
Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
-
19
Add the flour& stir to combine.
-
20
Cook, stirring, for 5 minutes.
-
21
Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
-
22
Add the water& bring to a boil.
-
23
Reduce heat to medium& simmer for about 1 hour.
-
24
Remove from the heat& strain into a clean container& keep warm until ready to serve.
-
25
This yields about 2 cups of gravy.
