I'm planning a dinner for 11 this weekend. I have a 10lb goose hanging out in the fridge, which I'm planning to roast whole, with no stuffing. I've never cooked a fatty bird like this before and I'm a little nervous. The rest of the menu is:
- wild mushroom bread pudding (we foraged hedgehogs and yellow foot chanterelles)
-goose fat potatoes
-warm brussels sprouts salad with bacon and red wine vinegarette
-green beans (a guest is bringing these)
And for dessert I'm making candy cap sables, I might make some vanilla ice cream to go with. Or butter pecan.
The goose I'm not quite sure exactly the best way to do it. I've read about steaming it the day before, soaking it overnight in salted water, boiling it, and just roasting it after scoring the skin. I have no idea what would be best or why. Help? I'm also unclear on the basting issue.
I'm also worried that the bird is too small for so many people. I'm thinking that with such rich sides and goose being kind of "exotic" it'll be fine, but I was also considering Second Meat. Do I need it?
I've read this
, among lots of other (less helpful) material but I still feel unclear/confused. I do have a proper roasting pan and I do not have a meat thermometer (not opposed to buying one if I really
need it). Everyone coming knows this is my first time with a goose - I'm not really concerned with the possibility that it might not come out perfectly. I'm very competent in the kitchen and frequently try out new recipes on guests.
Thanks in advance for any help!