Citrus-Caramelized Roast Goose with Potato Gnocchi
"A full roasted goose covered with a bone broth gravy, stuffed with potato gnocchi, shallot, diced savory red apple, and leek that was all stewed together nearly to mush, the goose also has a semi sweet cinnamon and citrus crust caramelized onto it"
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Succulent goose with a caramelized citrus crust, filled with potato gnocchi, apples, and leeks. Smothered in a savory orange-infused gravy.
ingredients
- 1 whole goose (10 lbs)
- 1 lb potato gnocchi
- 2 shallots, diced
- 2 red apples, diced
- 1 leek, sliced
- 1 tsp cinnamon
- Zest of 1 orange
- 3 cups bone broth
- Sugar
- Cinnamon
- Salt
- Pepper
- Additional seasonings
steps
- 1.
Season raw goose with salt, pepper, and spices.
- 2.
Rub with a mixture of sugar, cinnamon, and orange zest.
- 3.
Stuff goose with gnocchi, shallots, apples, and leeks.
- 4.
Tie legs and roast at 375°F for 2.5 hours, basting occasionally.
- 5.
Increase temperature to 425°F for a final 30 minutes to caramelize.
- 6.
Rest, carve, and serve with orange gravy.
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