Savory Goose with Orange and Aromatic Herbs

This delicious dish pairs rich goose meat with a medley of aromatic herbs and a tangy orange glaze, offering a delightful journey through various flavor profiles. Perfectly suitable for a cozy dinner or a festive gathering, this recipe combines tender goose drumsticks with the depth of coriander, thyme, and bay leaves, all enhanced by the sweetness of honey and the sharpness of vinegar. The preparation involves slow cooking, allowing each ingredient to meld harmoniously. The result is a savory sauce with a hint of sweetness and refreshing citrus notes. Serve it alongside your favorite side dishes for a memorable meal. The key lies in balancing the robust flavors of the goose with the delicate touch of spices and herbs. Be prepared to invest some time in the kitchen, but rest assured that the results are worth every minute.

Ingredients

Main Ingredients

• 2 goose drumsticks
• Butter or olive oil
• Broth or water (approximately 2 liters)
• Flour
• 3 oranges (for juice)
• Honey or sugar

Spices and Aromatics

• Allspice
• Salt
• Coriander seeds
• Garlic
• Onions
• Carrots
• Tomato sauce or paste
• Brown vinegar (apple or wine)
• Oregano
• Thyme
• Rosemary (to be blended)
• Bay leaves

Preparation Time

• Total Time: Approximately 210 minutes (including prep and cook time)

Step-by-Step Instruction

1. Prepare the Goose: Season the goose drumsticks with salt and allspice. Sear them in a pan with butter or olive oil, adding chopped onions, minced garlic, and flour until browned.

2. Vegetable Base: In the same pan, integrate sliced carrots, a couple of tablespoons of tomato sauce or paste, a splash of brown vinegar, and a sprinkle of crushed coriander seeds.

3. Herbs and Blooms: Enhance the flavor by mixing in dried oregano, thyme, and bay leaves. Remove the bay leaves after cooking and blend rosemary separately for a more pronounced aroma.

4. Adding Liquid: Pour approximately 2 liters of broth or plain water into the pot, avoiding bouillon cubes for a more authentic taste. Allow the mixture to simmer uncovered on the stovetop.

5. Reduction and Flavor Development: The goal is to reduce the liquid over about two hours, letting a brown, flavorful sauce form as the water evaporates.

6. Citrus Zest: Toward the end of cooking, squeeze in the juice of three oranges, providing a fresh citrus punch. Sweeten the sauce with either honey or sugar to taste.

7. Final Adjustments: Check the seasoning and adjust with salt, pepper, or additional herbs as desired.

8. Serving: Once the sauce has thickened and the goose is tender, serve the dish hot, garnished with a sprinkle of fresh parsley if available.

Tips

• Herb Substitution: Fresh herbs can be used in place of dried, but remember to use them in larger quantities.
• Cooking Technique: For a smoother sauce, strain the solids after cooking or blend the sauce for a creamier texture.
• Orange Selection: Choose naval oranges for their sweetness and abundant juice.

Nutrition

• Calories: Approx. 450 per serving
• Protein: 40g
• Fats: 25g
• Carbs: 20g

Variations

• Dietary Needs: Substitute regular flour with almond flour for a gluten-free version.
• Add Spices: For an extra kick, include a pinch of ground ginger or star anise.

Serving Suggestions

• Side Dishes: Serve with mashed potatoes, crusty bread, or a green salad.
• Garnishes: Garnish with fresh herbs such as parsley or cilantro for added freshness.

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