RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.63
Energy (kCal)	370.68
Carbohydrates (g)	30.822
Total fats (g)	27.33
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2187
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0891
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5405
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3432
Proline (g)	0.0396
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.5010
Adjusted Protein (g)	0.0000
Cystine (g)	0.0132
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.6500
Copper, Cu (mg)	0.1785
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5610
Total lipid (fat) (g)	27.3300
Vitamin K (phylloquinone) (g)	17.5740
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	109.1700
Folate, total (g)	62.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6.6000
Energy (kcal)	370.6800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3388
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0066
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.9920
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1320
Vitamin C, total ascorbic acid (mg)	24.4200
Lutein + zeaxanthin (g)	13.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0693
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	47.2200
Fatty acids, total saturated 16:0 (g)	3.1605
Carbohydrate, by difference (g)	30.8220
Vitamin D (IU)	0.0000
Fructose (g)	4.2570
Fluoride, F (g)	3.6300
Aspartic acid (g)	0.3003
Tyrosine (g)	0.0462
Potassium, K (mg)	482.0700
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0693
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0825
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0132
Histidine (g)	0.0462
Isoleucine (g)	0.0462
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3828
Water (g)	1004.9208
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	3.3000
Sodium, Na (mg)	27.9600
Iron, Fe (mg)	0.8442
Energy (kJ)	1546.5300
Ash (g)	1.6527
Caffeine (mg)	0.0000
Glycine (g)	0.0825
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6786
Fatty acids, total polyunsaturated (g)	2.8973
Vitamin E (alpha-tocopherol) (mg)	3.9405
Sucrose (g)	3.2670
Vitamin B-6 (mg)	0.3960
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1287
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4059
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1518
Folate, food (g)	62.7000
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7424
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.2110
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.8668
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	147.2700
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0693
Glutamic acid (g)	0.8514
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0825
Folate, DFE (g)	62.7000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.6100
Tryptophan (g)	0.0462
Threonine (g)	0.0693
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4257
Protein (g)	3.6300
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2855
Betaine (mg)	0.3570
Phosphorus, P (mg)	95.7000
Tocopherol, gamma (mg)	0.2241

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 425°F | 2. Remove the lumps of fat from the inside cavity and prick the goose all over with a fork. | 3. Rub salt thoroughly on the inside and outside of the goose, and wrap aluminum foil around the legs. | 4. Place in a roasting pan upside down and place pan in oven to roast for twenty five minutes. | 5. Turn the oven temperature down to 350°F Roast 1 hour, then remove the bird to pour out the fat that has accumulated in the pan and take the foil off the legs. | 6. Be very careful, because the fat is dangerously hot. | 7. He also suggests adding parboiled potatoes to the pan now. | 8. Turn the bird right side up and put it back in the oven for another 30 minutes to an hour. | 9. While the goose is in the oven, prepare the juniper sauce by cooking the onion in the olive oil on low heat about 30 minutes, stirring occasionally. | 10. Stir in the flour and cook a few more minutes. | 11. Now stir in the marsala, stock, and juniper berries. | 12. Season with salt, pepper, and mustard powder, and simmer gently 20 minutes. | 13. Then stir in the grain mustard and simmer 5 more minutes. | 14. When the thigh meat on the goose is pierced and the juices run clear, the bird is done. | 15. Let the meat rest about 10 minutes, then carve. | 16. Just before serving, stir redcurrant jam into sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
goose	14		washed	-	-	-	-
onion	3		peeled sliced	132.0	30.822	3.63	0.33
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
purpose flour	2	tablespoons		-	-	-	-
marsala	2	glasses		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
english mustard powder	1 1/4	1/4		-	-	-	-
grain mustard	1	tablespoon		-	-	-	-
juniper berry	12		crushed	-	-	-	-
red currant jam	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Roast Goose With Juniper Sauce