Holiday Cooking with Table 301

Corporate Chef Mike Granata and Devereaux’s Steven Devereaux Greene

Roast Holiday Goose with Braised Confit Legs, Red Cabbage, and Poached Pears in Cabernet

Ingredients

Roasted Goose
1 whole goose, 8 lb.
2 T. fresh ginger   
1 orange, zested
1 cup diced carrots 
1 medium-sized onion, diced
1 cup celery, diced 
2 cup of chicken stock, seasoned with fresh herbs (such as thyme, oregano, and sage)   2

Poached Pears
4 pears    
2 cinnamon sticks  
1 tsp. cloves ½ tsp. salt
½ tsp. pepper
3 cups of dry red wine (like cabernet)
1 orange
1 lemon

Cabbage
1 head of red cabbage
1 cup onion, diced
2 T. goose
2 cups diced apple     
2 cups red wine       
2 T. cups red wine vinegar    
1 cup currant jelly
Salt and pepper to taste

Instructions

1. Goose Breast
Separate goose legs from breast
Rub the breast with a mixture of 2 tablespoons grated ginger, orange zest, and salt and pepper
Roast the breast in a 400-degree oven for about 1 hour and 10 minutes, basting regularly until internal temperature of the goose is 150-155 degrees
(Saving two tablespoons of goose fat for cabbage recipe)

2. Confit legs
Season the goose legs with salt and pepper
Brown them in a sauté pan over medium-high heat and remove
Add ¼ cup each of diced carrots, onions, and celery
Add 2 cups of chicken stock, seasoned with fresh herbs
Simmer the stock and vegetables mixture in a covered pot for about two hours, skim off fat, reduce, and strain

3. Poached Pears
Peel and half pears
In a medium-sized saucepan, add cinnamon sticks, cloves, salt and pepper, about half a bottle of red wine, the zest and juice from one orange, and the zest and juice from one lemon
Add pears, bring mixture to a boil, and then reduce to a simmer.
Let simmer for 20-25 minutes or fork-tender, and then allow to cool in the wine liquid

4. Cabbage
Cut one head of red cabbage into long, thin strips by stacking the leaves, rolling them tightly, and then cutting across the rolled laves with a sharp knife.
Saute 1 cup of diced onion in 2 tablespoons of goose fat, which we saved from the roasting pan where we cooked the breast. Strain before using
When translucent, add in 2 cups of diced apple, cabbage, and 2 cups of red wine.
Add 2 teaspoons of red wine vinegar, salt and pepper, and thicken with currant jelly

See our online video demonstration for tips on how to plate this traditional holiday menu in a contemporary style.