Preparation

准备鹅

• 将giplets从腔中拉出。将肝脏冷藏以用于馅料中，并将其他giplets放在肉汤上。从空腔开口处撕下所有松散的脂肪。用厨师的刀切断并保留每个机翼的两个最外面的部分，仅留下最近乳房的部分。接下来，用削皮刀，在大腿周围的皮肤上刺孔，小心不要切入肉。最后，用盐和胡椒粉慷慨地将鹅在内外调味。放在烤盘上的架子上，冷藏，露面，过夜。

Make the broth and start the stuffing

• 使用砍刀将脖子和翅膀切成4英寸的部分。用纸巾拍干。用中火加热5夸脱汤锅中的油。加入脖子，翅膀和gi骨（不包括肝脏）。煮，偶尔转动，直到在各个侧面变成褐色，10至15分钟。加入洋葱，胡萝卜，芹菜，百里香和月桂叶并搅拌。加入1夸脱的水和一小块盐，煮沸。立即将热量降低至中低，并轻轻慢火煮2小时。在冷藏之前过滤，丢弃固体并冷却至室温。您应该有1-1/3至1-3/4杯肉汤。

  将李子和白兰地混合在一个小碗中，盖上盖子和陡峭的一夜之间。将面包块安排在烤盘上，放在一旁，露出，干燥过夜。

Steam the goose

• 将鹅乳房一侧放在一个大型防火锅中，侧面至少3英寸高。将锅放在炉子的顶部，在最大的燃烧器上，并加入约1英寸的水。用重型箔盖住烤盘（如果使用覆盖的烘焙机，则用圆顶盖）。煮沸并降低热量，使水只是锅煮。将鹅蒸40分钟。偶尔检查液体以确保液体尚未蒸发，并在必要时添加热水。关闭热量并揭开锅，小心蒸汽。从锅中取出鹅和架子，放置20到30分钟，直到冷却到足以处理。

做馅料并烤鹅

• Position a rack in the center of the oven and heat the oven to 325°F. Spoon 2 Tbs. rendered goose fat from the steaming liquid in the roasting pan (reserving the rest) and put it in a medium skillet over medium heat. Add the goose liver and sauté, turning a few times, until it browns and feels springy, about 6 minutes. Transfer to a cutting board to cool. Return the skillet to medium heat and add the celery, onion, garlic, thyme, and 1/2 tsp. each salt and pepper. Stir, cover, and reduce the heat to medium low. Cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes.

  将蔬菜转移到一个大搅拌碗中。搅拌面包块，浸泡的李子，欧芹，橙色和柠檬皮以及1/2茶匙。盐。切碎肝脏，将其加入碗中。检查鹅上是否有钉子或羽毛笔，这些通常是在腿周围发现的。用强壮的镊子或钳子卸下任何。用大勺子松散地用馅料填充鹅的大腔。如果有剩余的馅料，请使用它来填充较小的颈腔。

  将蒸汽液体从烤盘中倒入干净的容器中，然后在室温下留下直至冷却。当液体和脂肪凉爽到足以处理时，将脂肪倒出，搁置2汤匙。对于肉汁和保留其余的烹饪; discard the water.

  返回烧烤架和烤鹅pan. Roast for 1-1/2 hours and then rotate the pan for even cooking. Continue roasting until the meat on the drumsticks feels very soft when pressed, 1/2 to 1 hour more. You can also check that the thigh (near the joint) is 175°F to 180°F and that the stuffing is at least 165°F. Remove the goose from the oven.

  将鹅放在无水斑的地方休息20至45分钟。如果厨房凉爽，请用箔纸松散地鸟。

Make the gravy

• Pour off the fat from the roasting pan, being careful to leave behind all the tasty pan drippings. Set the roasting pan over medium heat on the largest burner and add the wine, stirring and scraping with a wooden spoon to loosen all the pan drippings. Bring to a boil and reduce by about half, stirring often, about 3 minutes. Scrape the contents of the roasting pan into a strainer set over a bowl.

  In a medium saucepan over medium heat, heat the 2 Tbs. reserved goose fat. Whisk in the flour and continue whisking for about 1 minute. Slowly whisk in the liquid from the roasting pan and then whisk in the broth. Simmer, whisking frequently, until thickened and full-flavored, about 5 minutes. Whisk in the jelly until melted. Season to taste with salt and pepper, and keep warm while you carve the goose.

  将鹅和用肉汁在侧面填充。

喝酒：尝试从西班牙朱米拉（Jumilla）的Juan Gil Monastrell 2006（$ 16）。这是辣的，辣，玉米饼的深层和长期的结束。