Downeast Maine Christmas Goose Stuffed With Foie Gras & Black Truffles

Here's a Christmas recipe for Roasted Goose Stuffed with Foie Gras and Black Truffles. It's a feminist, minority, military veteran, law enforcement fundraiser recipe for both Lillith and Ms. magazines.

Ingredients:

Organic, fresh/thawed, 12-pound goose, giblets removed, pre-brined in refrigerator for five days in World Market's turkey brining solution, with 3 additional cups of organic, dried juniper berries, and 4 cups of fresh, finely-minced, organic rosemary sprigs.

Stuffing:

Add this last, right before roasting, after brining and poaching the goose.

24 organic black truffles, cleaned, chopped and mixed with the foie gras, fair-trade from France, halal

2 pounds organic foie gras, fair-trade from France, halal

Poaching and Roasting Marinade:

Boil and whisk together:

8 cups organic turkey stock, from previous recipe blog

4 cups Madeira, medium-dry, halal, fair-trade

4 cups organic, Irish butter, unsalted, fair-trade, halal

4 cups organic truffle oil, unsalted, fair-trade, from France, halal

3 tsp organic sea salt, French, finely-ground, halal, fair-trade, from France

4 TBL organic black pepper, coarsely-ground, fair-trade, halal, from Mexico

1 cup organic garlic powder, unsalted, halal, fair-trade, from Australia

1 cup organic Vidalia onion powder, unsalted, halal, fair-wage, from Georgia

Include the goose giblets, without the liver

Directions:

Poach the entire goose for 30 minutes in the boiling marinade above. Then, remove it from the liquids. Stuff, then place the goose into an extra-large casserole pan with matching lid.

Next, whisk 4 cups of organic, pasteurized, double-heavy cream into the roasting marinade. Pour the roasting marinade overtop the goose, in the pan. Cover it with a lid or foil.

Then, bake it at center rack, preheated, 325°F, for approximately 3 to 4 hours. Finally, uncover it, then, check it with a meat thermometer at 3 hours, and for every 15 minutes afterwards.

*Let it roast uncovered after 3 hours.*