Goose Dish that will upgrade your Christmas Dinner

Introduction

Indulge in a luxurious feast with a Grilled Goose on the Arteflame Rotisserie, accompanied by roasted root vegetables and a rich foie gras sauce, perfect for an elegant, special occasion meal.

Ingredients:

For the Goose:

• 1 whole goose (about 10-12 lbs)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 lemon, halved
• Fresh herbs (thyme, rosemary)

For the Roasted Root Vegetables:

• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 sweet potatoes, peeled and chopped
• 1 turnip, peeled and chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Foie Gras Sauce:

• 4 oz foie gras
• 1 shallot, finely chopped
• 1/4 cup brandy
• 1 cup chicken stock
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Prepare the Goose:

   • Remove giblets from the goose and pat it dry with paper towels.
   • Rub the goose inside and out with olive oil, salt, pepper, and minced garlic.
   • Stuff the cavity with lemon halves and fresh herbs.
   • Truss the goose and attach it to the rotisserie rod.

2. Grill the Goose:

   • Preheat the Arteflame grill with the rotisserie set up.
   • Place the goose on the rotisserie and cook at a medium heat for about 2 to 2.5 hours, or until the internal temperature reaches 165°F.

3. Roast the Vegetables:

   • In a large bowl, toss the root vegetables with olive oil, salt, and pepper.
   • Spread the vegetables around the goose on the grill, stirring occasionally, until they are tender and caramelized, about 1 to 1.5 hours.

4. Make the Foie Gras Sauce:

   • In a saucepan, sauté the shallot and foie gras over medium heat until the shallot is translucent.
   • Deglaze the pan with brandy, then add chicken stock.
   • Bring to a simmer and reduce by half.
   • Stir in the heavy cream and cook until the sauce thickens. Season with salt and pepper.

5. Serve:

   • Once the goose is cooked, remove it from the rotisserie and let it rest for 15 minutes before carving.
   • Serve the sliced goose with the roasted root vegetables and drizzle with the foie gras sauce.

Tips

• Ensure your goose is completely dry before seasoning to help achieve crispy skin.
• Let the goose rest before carving to allow the juices to redistribute.
• If you don’t have a rotisserie, you can roast the goose in an oven at 350°F for approximately 3 hours.

Variations

• Try adding apples or onions to the cavity for additional flavor.
• Swap out root vegetables with your favorite seasonal produce.
• Use duck liver instead of foie gras for a different take on the sauce.

Best Pairings

• A full-bodied red wine like Pinot Noir or Merlot complements the richness of the goose.
• Serve with a side of cranberry sauce for a sweet contrast.
• A citrusy salad can balance the hearty flavors of the dish.

Conclusion

Enjoy your festive meal of Grilled Goose on the Arteflame Rotisserie, complemented by hearty roasted root vegetables and a luxurious foie gras sauce, perfect for a special occasion.