ROASTEDROASTEDGOOSEGOOSEWITHWITH
BAKEDBAKED APPLESAPPLES
MAKES 6 TO 8 SERVINGS
Recipe courtesy of Chef John Folse
Geese are found by the thousands in
south Louisiana marshlands. In this
recipe, the apples not only fl avor the
goose but also make for a beautiful
presentation around the platter.
4¾ teaspoons kosher salt, divided
1½ tablespoons garlic powder
3¼ teaspoons ground black pepper,
divided
2 teaspoons Creole seasoning
1 (8- to 10-pound) specklebelly
goose, rinsed and patted dry
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
½ cup chopped carrot
¼ cup minced garlic
1 cup apple brandy or Calvados
1 cup mashed cooked sweet potato
¼ cup fi rmly packed light brown
sugar
2 tablespoons unsalted butter,
melted
6 small Honeycrisp apples, cored
6 baby Honeycrisp apples
Garnish: fresh sage leaves- Preheat oven to 325°. Place a wire
rack inside a large roasting pan. - In a small bowl, stir together
4½ teaspoons salt, garlic powder,
3 teaspoons pepper, and Creole
seasoning. Season goose cavity and
skin with salt mixture. Place onion,
celery, bell pepper, carrot, and garlic
inside cavity. Tie legs with butcher’s
twine; tuck wings behind back. Place
goose, breast side up, in prepared pan.
3. Bake for 45 minutes. Pour brandy
over goose. Bake, basting with juices
every 45 minutes, until an instant-
read thermometer inserted in thickest
portion registers 170°, about 3 hours
more, tenting with foil to prevent
excess browning, if necessary.
4. Meanwhile, in a medium bowl,
combine mashed sweet potato, brown
sugar, melted butter, remaining
¼ teaspoon salt, and remaining
¼ teaspoon pepper. Mound about
3 tablespoons potato mixture on top
of each cored apple.
5. During last 45 minutes of baking,
add potato-topped apples and baby
apples to pan; baste with juices. Let
goose stand for 10 minutes before
carving. Serve with potato-topped
apples and baked baby apples. Garnish
with sage, if desired.