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1
Remove excess fat from goose cavity.
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2
Cut off the wing tips.
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3
Rub the goose with lemon juice, salt and pepper.
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4
Tie the legs together.
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5
Prick the skin of the goose all over lightly (without piercing the flesh underneath) with a skewer or darning needle.
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6
This will help the fat escape.
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7
Place the goose, breast up, on a rack in a roasting pan.
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8
Pour in a couple of inches of water.
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9
Cover the pan and bring to a boil on top of the stove.
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10
Turn down the heat and steam the goose for 45 minutes to an hour, depending on its size.
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11
If the water boils off, add a little more hot water.
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12
Make the stock.
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13
Simmer the gizzard, heart, neck and wing tips with the onion, carrot, celery and herb bouquet in lightly salted water to cover for two hours.
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14
Strain and put in the freezer while the goose roasts (this will help solidify the fat quickly and it can be easily removed).
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15
Remove the goose from the steamer and cool it.
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16
Save the liquid from the roaster.
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17
Stuff the goose (see below).
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18
Preheat the oven to 325 degrees.
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19
Place the goose, breast down, on a roasting rack and place the stock vegetables around the goose with the white wine and a cup of goose-steaming liquid.
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20
Cover and braise for an hour to an hour and a half, depending on the weight of the goose.
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21
Baste from time to time, and if necessary, add more steaming liquid.
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22
Turn the goose breast up and brown it for 30 minutes, uncovered.
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23
Put it on a serving platter and let it rest in the oven with the door open.
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24
Make the sauce.
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25
Pour the fat from the roasting pan and stir in the cornstarch, blending it first to a smooth paste with a little water.
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26
Cook for two minutes, scraping up the juices, then add the port.
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27
Bring to a boil and add the stock.
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28
Stir well and simmer until the sauce has thickened enough to coat the spoon (about five minutes).
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29
Stir in the red currant jelly and add a little lemon juice if necessary.
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30
Correct seasoning and serve in a heated sauceboat, sprinkled with parsley.
