Ingredients for Roast Goose with Oranges and Madeira

• 1 5.7kg goose, neck reserved

• 1 cucchiaio di burro

• 3 shallots, sliced

• 170g Madeira

• 4 small oranges, quartered

• 950ml canned low-salt chicken broth

• 240ml di succo d'arancia fresco

• 4 large shallots, halved

• 40g plus 2 tablespoons Madeira

• 1 cucchiaio di amido di mais

• 2 tablespoons (about) honey

• 1 cucchiaio di burro

• 18 shallots, peeled

• 350ml Madeira

• 180ml canned low-salt chicken broth

• 45ml miele

Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.

Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 350ml Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 475ml liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)

Preheat oven to 163°C. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.

Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 82°C. about 1 hour 15 minutes. Increase oven temperature to 232°C. Roast goose until golden, about 10 minutes. Transfer to platter.

Pour off all fat from pan, leaving browned bits in pan. Pour 80ml Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornflour in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.

Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)

Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

Avvertenza

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