Dinner Party Suggestion from Chef Tracey

Originally posted on website: January 25, 2009
A dinner party with friends, delicious food and a couple well-paired bottles of wine is a great way to survive these dark, cold days, and for this event, I’m suggesting Goose à l’Orange.  This is a fun twist on the classic French recipe of Duck à l’Orange.  This recipe has a million steps when done according to your cookbook, but I’ve kept in mind that home cooks want to enjoy their evening, too, so I’ve tried to streamline the process.

Why à l’Orange?  Satsuma mandarins are in season and they are sweet, firm, a beautiful color and not as acidic as regular oranges, making them a great substitute for oranges as they add a lovely orange essence as opposed to an acidic flavor.  Use the zest and juice from 6 Satsuma mandarins, adding the same amount of honey as the amount of juice you get.  To the mandarin juice/honey mixture, add a cup of organic chicken stock.  Simmer to reduce by half and finish with a pat of butter.

Why goose instead of duck?  First, it’s larger than duck (easily feeding 6 for your dinner party) and most Americans have never had goose, so it’s an interesting change of pace.  You can get goose at Ballard Market in the frozen section or most butchers can order one for you.  How to roast your goose:  Salt the cavity, put on a roasting rack with breast side up and place in a 425 degree oven for 15 minutes.  Turn oven down to 350 and roast for about 2 hours, basting the skin with approx 2 oz of boiling water every half an hour.  Don’t omit the boiling water basting as goose is a fatty bird and this renders the fat, allowing the skin to crisp up nicely. The goose is done when the drumstick moves easily at the joint.  To serve, put the roasted goose on a serving platter.  Pour half of the orange glaze over the goose and put the rest in a gravy boat on the table. Suggestions for sides: mashed potato & celery root and Brussels sprouts with bacon lardons.

Wine Suggestions:  The dish is classic French and we’re sticking with the theme.  Reds from the Southern Rhône, especially Chateauneuf-du-Pape, are traditional pairings for Duck à l’Orange, but since goose is less gamey (though still rich), we’re going to suggest Burgundy.  Domaine du Prieure 2005 Côte de Beaune Villages Rouge $27 and Henri Delagrange 2006 Bourgogne Hautes-Côtes de Beaune $28 are both reasonably priced selections.  If you want to splurge, we have the Domaine Gabriel Billard 2004 Pommard 1er Cru Les Charmots on sale: REG $64 / SALE $48.99 (while supplies last).  For six people, we suggest 3 bottles as this would be 2 glasses per person. 

Note:  This article was originally posted at the end of January 2009, but it’s seasonal through early spring.

Contributor:  Chef Tracey Stoner

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