HEIRLOOM BALSAMIC VINEGAR RECIPES

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ROAST HEIRLOOM GOOSE WITH BALSAMIC VINEGAR RECIPE | EPICURIOUS



Roast Heirloom Goose with Balsamic Vinegar Recipe | Epicurious image

To save a step, rather than making the [Balsamic Pan Sauce](/recipes/food/views/233411) , drizzle an aged artisanal balsamic vinegar (12-year-old "_vecchio_" or 25-year-old "extra _vecchio_") over the carved portions of the goose. This recipe must be started at least a day ahead.

Provided by Bruce Aidells

Yield Makes 8 servings

Number Of Ingredients 7

2 8- to 10-pound heirloom geese, rinsed, patted dry, excess fat pockets removed, wing tips and necks reserved
12 large fresh sage sprigs
1 bunch fresh thyme sprigs
4 lemons, pierced all over with fork
2 heads of garlic, unpeeled, cut in half horizontally to expose cloves
2 medium onions, unpeeled, quartered through root ends
Aged balsamic vinegar or Balsamic Pan Sauce

Steps:

  • Using small sharp knife, make small slits in skin all over breasts, sides, legs, and thighs of each goose to allow fat to be released during roasting (do not pierce flesh). Pull out remaining pin feathers with pliers. Place geese, side by side, on large rack set in large roasting pan. Place wing tips and necks in pan. Refrigerate uncovered at least 1 day and up to 2 days for skin to dry.
  • Preheat oven to 325°F. Sprinkle main cavity of each goose with salt and pepper. Place half of herb sprigs, lemons, garlic, and onions into each. Using small metal pins, skewer cavities closed. Place each goose, breast side down, on rack. Pierce skin on back all over with small sharp knife (do not pierce flesh).
  • Roast geese 1 1/2 hours. Using large spoon or bulb baster, transfer fat collected in bottom of roasting pan to bowl; leave juices in pan. Turn geese breast side up. Continue to roast geese until legs move easily, skin around thighs and breasts is puffed, and thermometer inserted into thickest part of thigh registers 175°F to 180°F, about 2 hours longer. Transfer to platter; tent loosely with foil. Let rest 30 to 45 minutes. If desired, reserve roasting pan with juices to make pan sauce.
  • Carve geese and serve with aged balsamic vinegar or Balsamic Pan Sauce.

ROAST HEIRLOOM GOOSE WITH BALSAMIC VINEGAR RECIPE | BON ...



Roast Heirloom Goose with Balsamic Vinegar Recipe | Bon ... image

Roast Heirloom Goose with Balsamic Vinegar Recipe

Provided by Bruce Aidells

Yield 12 Servings

Number Of Ingredients 8

2 8- to 10-pound heirloom geese, rinsed, patted dry, excess fat pockets removed, wing tips and necks reserved
12 large fresh sage sprigs
1 bunch fresh thyme sprigs
4 lemons, pierced all over with fork
2 heads of garlic, unpeeled, cut in half horizontally to expose cloves
2 medium onions, unpeeled, quartered through root ends
Aged balsamic vinegar or Balsamic Pan Sauce (click for recipe)

Steps:

  • Using small sharp knife, make small slits in skin all over breasts, sides, legs, and thighs of each goose to allow fat to be released during roasting (do not pierce flesh). Pull out remaining pin feathers with pliers. Place geese, side by side, on large rack set in large roasting pan. Place wing tips and necks in pan. Refrigerate uncovered at least 1 day and up to 2 days for skin to dry.
  • Preheat oven to 325°F. Sprinkle main cavity of each goose with salt and pepper. Place half of herb sprigs, lemons, garlic, and onions into each. Using small metal pins, skewer cavities closed. Place each goose, breast side down, on rack. Pierce skin on back all over with small sharp knife (do not pierce flesh).
  • Roast geese 1 1/2 hours. Using large spoon or bulb baster, transfer fat collected in bottom of roasting pan to bowl; leave juices in pan. Turn geese breast side up. Continue to roast geese until legs move easily, skin around thighs and breasts is puffed, and thermometer inserted into thickest part of thigh registers 175°F to 180°F, about 2 hours longer. Transfer to platter; tent loosely with foil. Let rest 30 to 45 minutes. If desired, reserve roasting pan with juices to make pan sauce.
  • Carve geese and serve with aged balsamic vinegar or Balsamic Pan Sauce.
  • For the best texture and flavor, choose heirloom geese, which can be ordered from Heritage Foods USA (212-980-6603; heritagefoodsusa.com).

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