Roast Goose served with Pomegranate/Red Wine Reduction

Preparing the raw goose

Begin by cutting shallow slits in the skin of the thawed goose. These slits should be about half inch in length and spaced about every inch of the surface of the bird.   Be sure to remove the neck and giblets from the cavity.  Trim the excess fatty skin around the neck area. 

Brining 

Mix together 1 1/2 gallons of apple cider, 1 cup salt, 1/2 cup sugar, 1 tsp dried sage in a cooler large enough to contain the goose, with room to spare. Add 10 lbs ice and allow to cool to less than 40 degrees. 

Immerse the goose in the liquid and close lid to cooler tightly. Brine for 24-48 hours. 


Cooking the bird

Prepare a large tall pot of boiling water.  Carefully lower the goose into the boiling water so the the water covers half the bird. Allow to boil for one minute. Remove the goose from the pot and the boil the other end for one minute. This boiling step is important as geese have a fatty layer beneath the skin and the boiling water helps remove some of the excess fat. 

Pat the bird dry inside and out. This step will help ensue a crispy skin.   Rub lightly with chopped fresh thyme and place in oven at 425f. After 30 minutes, lower the oven temp to 350 and cook for another 2 hours. 

After removing from the oven, allow the goose to rest for at least 30 minutes before carving. 

Pomegranate red wine reduction

 Remove seeds from one medium sized pomegranate. In a small frying pan, add pomegranate seeds and 1/2 cup water. Boil for 2 minutes and allow to cool slightly. Add seeds to blender and purée. Strain purée through a fine mesh into the frying pan. Add juice and zest of one tangerine. Return pan to the stove and bring to a simmer. Add 1/4 cup red wine and whisk as the liquid reduces to a thick syrup.