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1
Preheat oven to 400 degrees F.
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2
Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl.
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3
Remove any excess fat around the opening of the cavity of the goose.
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4
Prick other fatty areas with a fork at intervals.
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5
Do not prick the breast.
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6
Stuff cavity of goose with vegetable mixture.
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7
Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper.
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8
Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
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9
Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil.
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10
Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes.
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11
Strain through a fine mesh strainer and let cool.
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12
Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set.
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13
Remove from the oven and let rest for 20 minutes before carving.
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14
Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.
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15
In a large saucepan, heat the oil over medium-high heat.
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16
Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
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17
Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes.
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18
Add the flour and stir to combine.
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19
Cook, stirring, for 5 minutes.
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20
Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes.
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21
Add the water and bring to a boil.
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22
Reduce the heat to medium and simmer for about 1 hour.
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23
Remove from the heat and strain into a clean container and keep warm until ready to serve.
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24
Scrub potatoes and place in a large pot.
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25
Cover with cold water and add 1 teaspoon salt.
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26
Bring to a boil.
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27
Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes.
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28
Drain and cool under cold running water.
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29
When completely cooled, slice them in half lengthwise, and place in a bowl.
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30
Preheat oven to 400 degrees F.
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31
Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
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32
Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.
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33
Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down.
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34
Sear on the stovetop for 1 minute, then place the pan in the oven.
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35
Roast for 8 to 10 minutes.
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36
Remove the pan from the stove, and add the garlic and chopped rosemary.
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37
Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs.
