Roast Port Glazed Goose With Tawny Port Gravy Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1106
FAT
77%
CHOL
6%
SOD
125%

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Ingredients for 4 servings

1/2 teaspoon dried thyme

Tawny Port Gravy, recipe follows

1/4 cup chopped bell pepper

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne

1 teaspoon salt

Giblets and neck from the goose

2 teaspoons vegetable oil

5 bay leaves

5 sprigs rosemary, as garnish

2 cups Tawny port

1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion

1/2 cup chopped carrots

2 bay leaves

1 tablespoon fresh chopped rosemary

2 teaspoons minced garlic

3 cups Ruby port

1/2 cup chopped onions

1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved

1 teaspoon salt, plus 1 teaspoon salt

1 teaspoon salt, plus 1 teaspoon

2 cups water

1/4 cup chopped celery

2 pounds fingerling potatoes

2 tablespoons flour

Goose Fat-Roasted Potatoes, recipe follows

1/4 cup goose fat, or duck fat

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