Dacor Wall Ovens Madeira Orange Goose with Roasted Shallots, 1 121⁄2 pound goose, neck reserved

Goose

Default Mode and Temperature: Pure Convection™ Sear/350˚

Suggested Time: 2 hours

Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary.

Path to reach this function: DACOR GUIDE-POULTRY-#5 Goose

Madeira Orange Goose with Roasted Shallots

1 121⁄2 pound goose, neck reserved	FOR SAUCE:
	1 Tablespoon butter
FOR THE SHALLOTS:	3 shallots, sliced
1 Tablespoon butter, melted	2 cups Madeira plus 2 Tablespoons
18 shallots, peeled	4 small oranges, quartered
11⁄2 cups Madeira	4 cups canned low-salt chicken broth
3⁄4 cup canned low-salt chicken broth	1 cup fresh orange juice
3 Tablespoons honey	1 Tablespoon cornstarch
	2 Tablespoons (about) honey

TO MAKE THE GOOSE

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.

Adjust oven rack to position 2. In a large bowl, combine 1 Tablespoon melted butter, 18 shallots, 11⁄2 cup Madeira, chicken broth, and honey. Toss to coat. Place in the bottom of a roasting pan fitted with a V-shaped rack. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie legs together to hold shape. Season with salt and pepper. Place goose, breast sideup, on rack in roasting pan. Place in oven. In Dacor Guide, select Goose. Cook for approximately 2 hours, or until skin in crispy brown and internal temperature reaches 180˚. Scoop out fat from bottom roasting pan to prevent smoking about half way through the roasting process. Cover goose with foil if it is browning too much.

Transfer goose to platter.

FOR SAUCE

Melt 1 Tablespoon butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add sliced shallots; sauté until tender, about 4 minutes. Add Madeira and orange quarters. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. In a small bowl, combine remaining 2 Tablespoons Madeira with cornstarch. Add to boiling sauce to thicken. Strain sauce into saucepan. Keep warm until service.

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

Serves 6.

RECIPES

99