Apricot-and Orange-Scented Goose with Roasted Garlic

Name: Apricot-and Orange-Scented Goose with Roasted Garlic
Yield: Yield: 6–8 servings
Ingredients: 1½ teaspoons chopped garlic, plus 4 large garlic cloves, peeled; ½ cup cider vinegar or apple brandy; ½ cup chopped shallots; ¼ cup diced apricots (preferably tart), plumped in 1 cup boiling water until soft (this will take about 30 minutes, depending on dryness of fruit) drained, and soaking liquid reserved; ½ cup fresh orange juice; One 10- to 12-pound goose; 1 cup cider vinegar; ½ teaspoon peppercorns, crushed; 1 head of garlic; 1 teaspoon chopped fresh rosemary; 1 tablespoon honey; 1 teaspoon grated orange or tangerine zest; 1 teaspoon juniper berries, crushed; 1 tablespoon juniper berries, crushed; 3 cups chicken broth, preferably homemade, or good-quality, low-sodium canned; 2 tablespoons chopped fresh rosemary; 2 cinnamon sticks; Salt and freshly ground black pepper; 1 tablespoon olive oil; 6–8 dried apricots (preferably tart), quartered, plumped in boiling water for 15 minutes, and drained; 3–4 tablespoons finely julienned orange or tangerine zest; ½ cup scraped or peeled and chopped carrots; The reserved neck, wingtips, and giblets from the goose

Preparation info

Yield:
6–8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Dickens’s Tiny Tim wasn’t the only one clamoring for a fat, juicy roast goose on his holiday table. Alsatian as well as Central and Eastern European Jews who could afford a dinner of poultry to celebrate winter Sabbaths were particularly fond of goose, especially for the festive Friday night meal that fell during Hanukkah.

No golden eggs did these geese supply, but something better: streams of molten ivory schmaltz, rendered fat. Enough for delectably crisp Hanukkah

Ingredients

Main course
Jewish
Hanukkah
Passover
Winter
Gluten-free

Ingredients

Method