Madeira Orange Goose With Roasted Shallots - Dacor Wall Ovens Manual

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
1 12 ⁄ pound goose, neck reserved
2
FOR THE SHALLOTS:
1 Tablespoon butter, melted
18 shallots, peeled
1
1 ⁄ cups Madeira
2
3
⁄ cup canned low-salt chicken broth
4
3 Tablespoons 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, 1
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
Goose
FOR SAUCE:
1 Tablespoon butter
3 shallots, sliced
2 cups Madeira plus 2 Tablespoons
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
1 Tablespoon cornstarch
2 Tablespoons (about) honey
99
1 ⁄ cup Madeira, chicken broth,
2