Red Wine Giblet Gravy
NOTE: This
simple gravy starts with the Brown Goose Stock and then uses sherry
to deglaze the roasting pan with the browned bits from the goose.
Make the stock while the goose is in the oven and then start this
gravy once the goose has been transferred to a carving board to
rest. Makes about 2 cups.
1 recipe Brown Goose Stock
1/2 cup sweet sherry (cream or amontillado)
1/2 cup chicken stock or low-sodium canned broth, if needed
21/2 tablespoons melted goose fat from the roasting pan
21/2 tablespoons all-purpose flour
1 goose liver, cut into small dice
Salt and ground black pepper
INSTRUCTIONS:
1. Bring reserved goose stock to simmer. Spoon most of fat out of roasting pan, leaving behind all brown roasting particles. Set pan over two burners on low heat. Add sherry; scrape with wooden spoon until all brown glaze in pan is dissolved. Pour mixture into goose stock; simmer to blend flavors, about 5 minutes.
2. Strain mixture into 4-cup glass measure, pressing down on solids with back of spoon; let liquid stand until fat rises to top. Skim fat, and if necessary add enough chicken broth to make up to 2 cups. Rinse out goose stock pot and return strained stock to it. Take gizzard and heart from strainer, cut in tiny dice, and add to goose stock. Return stock to boil.
3. Heat goose fat and flour over medium-low heat in heavy-bottomed medium saucepan, stirring constantly with wooden spoon until roux just begins to color, about 5 minutes; remove from heat. Beating constantly with whisk, pour boiling stock, all at once, into brown roux. Return saucepan to low heat; simmer 3 minutes. Add liver; simmer 1 minute longer. Taste, and adjust seasoning, adding salt and lots of fresh black pepper.