Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat to 325°F | 2. Remove giblets and neck from cavity. Pull out any lumps of fat. Using a sharp fork, poke the skin of the goose all over. Dont pierce the meat, just the skin. Rinse goose inside and out; pat dry with absorbent paper. Sprinkle inside and out with salt, pepper, and 1 teaspoon ginger. Poke a few slits in the skin of the cavity. Place garlic slices into body cavity slits. Place the carrots, onion, and celery into the body cavity. | 3. Tie the bird up. Place goose on rack, breast side up, in large roasting pan. Place the orange slices on top of the bird. | 4. Roast goose 1 1/2 hours, basting with drippings. When the wings begin to brown, cover with aluminium foil. Turn goose over, breast side down. Cover the wings with aluminium foil. The roasting pan will have accumulated lots of fat; spoon 6 tbsp into a metal bowl and reserve. | 5. Roast another 1 1/2 hours until a thermometer in the thickest part of thigh registers 175°F Let rest, covered, for 10 minutes. | 6. Meanwhile prepare the pears so they can be roasted with the goose for one hour. Toss pears and lemon juice in large bowl. Pour 6 tablespoons goose fat into large baking dish. Place the pears in baking dish and toss with fat. Add sugar, 1/2 cup liqueur and remaining ginger to pears; toss. | 7. Bake pears alongside goose until very tender and golden, about 1 hour. Spoon the pears into a serving dish with a slotted spoon to reserve as much liquid as possible. | 8. Pour liquid into a saucepan, add stock, remaining liqueur. Bring to a simmer and reduce by half a cup. Sprinkle in flour while whisking and continue to cook a few more minutes so it is slightly thickened. | 9. Serve goose with caramelized pears. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
goose	12		thawed	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
garlic clove	2		sliced	-	-	-	-
orange	1		sliced	2.2312	0.5489999999999999	0.046	0.0106
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
bosc pear	8		peeled cut	2431.258	584.2277	13.0635	3.2659
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0
pear liqueur	1 1/2	1/2		-	-	-	-
chicken stock	2 1/2	cups		216.0	21.18	15.12	7.2
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402

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