The Inn at the Crossroads
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Goose sauced with Mulberries

“[Lady Tanda] invites you to sup with her again. There’s to be a haunch of venison, she says, a brace of stuffed geese sauced with mulberries, and–” “–her daughter,” Tyrion finished sourly. Since the hour he had arrived in the Red Keep, Lady Tanda had been stalking him, armed with a never-ending arsenal of lamprey pies, wild boars, and savory cream stews.” -A Clash of Kings

Goose sauced with Mulberries, from A Clash of Kings

Goose sauced with Mulberries

Thoughts:

The goose is rich, somewhat similar to duck, but also much like dark meat on a turkey. Pricking the skin all over allows the extra fat to run off (which can then be used in many amazing dishes), so the meat itself isn’t too fatty. Goose is definitely a win, but a bit on the pricey side. It’s great for wooing potential suitors, or for snazzy holiday feasts.

The sauce  is based on a renaissance recipe from Maestro Martino’s “The Art of Cooking”, and is a highlight of this meal. Mulberries are in season in June, so I took full advantage and picked enough to finally finish off this recipe. The fruitiness of the berries is complimented by the vinegar, but as with the honeyed chicken sauce, the vinegar doesn’t overpower the whole. The almond meal provides some thickness and slight texture, while the spices lend it a piquancy that increases the longer the sauce sits. It pairs beautifully with the goose, resulting in a decadent meal.

Goose with Mulberry Sauce, from Inn at the Crossroads

Recipe for Goose with Mulberry Sauce

Goose:

  • 1 goose, around 10 lb. 
  • 4 apples
  • ~3 cups cubed bread
  • 1 cup currants
  • 4 Tbs. melted butter
  • 1 clove garlic, minced
  • thyme
  • marjoram
  • salt and pepper to taste

Preheat oven to 350 degrees F, and wash the goose inside and out. Pat dry with towels, and arrange on a roasting tray. Cut off excess neck fat, then prick the skin all over with a sharp knife or skewer, which will help drain the fat from the bird. Sprinkle liberally with coarse salt.

Combine all the remaining ingredients to make the stuffing, and stuff the bird. Tuck the wings in to keep them from burning. Roast for 2 hours, then check the goose. If the juices run clear from the thigh, then it should be done. The legs often need a little more time than the body, so it’s alright to take the goose out, carve it, then continue to cook the legs until done. Periodically remove fat with a baster, straining and reserving it for future use.

When the goose is done, allow it to rest for at least 10 minutes before carving. Serve with sauce below.

Goose sauced with Mulberries, from A Clash of Kings

Mulberry Sauce:

  • 2 cups mulberries
  • 1/2 cup ground almonds
  • 1/4 cup breadcrumbs
  • ginger
  • pepper
  • nutmeg
  • vinegar

Mix together the mulberries, almonds, and breadcrumbs. Grind all the ingredients together, then pour through a sieve. Add spices to taste (a pinch of each should do), plus enough vinegar to make a sauce consistency, then simmer over medium-low heat for around 5 minutes. Serve warm over the goose, and garnish with fresh mulberries, if you like.

Mulberry Sauce for Goose

Mulberry Sauce for Goose

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8 Responses

  1. Anne says
    June 28, 2013 at 11:34 am

    Oh my! This looks amazing! I didn’t get to pick mulberries this June, but I know that blueberries are a similar taste so will definitely try this with blueberries. Thank you so much for posting this!

    Reply
  2. Lisa Richards says
    June 28, 2013 at 7:02 pm

    Looks amazing but will not be trying it until we move to the country and have our own geese. mmm good

    Reply
  3. Janet Bruesselbach says
    June 29, 2013 at 5:32 pm

    We’re swimming in mulberries, but they’re so flavorless I imagine being the basis for a sauce is all you could do with them. This is one of those moments, like with the food at the Red Wedding, that GRRM describes the personality of the host with the feast they serve.

    Reply
  4. Nathalie H. says
    July 3, 2013 at 11:10 am

    I am almost finished reading Clash of Kings and it does have some delicious-sounding dishes! I’ve never had goose but this recipes looks great!
    -Nathalie (http://bookmenus.blogspot.com/2013/05/a-game-of-thrones.html)

    Reply
  5. Christoph says
    July 17, 2013 at 2:27 pm

    Take 2 parts of goose fat, one part lard, equal parts ofapple and onion (to taste), salt and marjoram (to taste). Melt goose fat and lard, add finely diced apple and onion, and brown. Add salt and marjoram when onions are golden. Strain (or not), put into glasses and chill. Keeps indefinitely in the fridge and makes for great bread spread.

    Reply
  6. Carmela says
    July 28, 2013 at 10:58 am

    I love your blog!! could put a language translator? My English is not very good and does not want to miss any of these recipes so appetizing.
    Thanks for putting into practice this idea and go ahead!

    Reply
  7. Miki says
    August 6, 2013 at 5:34 pm

    How much vinegar do you suggest? And what kind? I kind of assume red wine vinegar but…

    Reply
    • Chelsea M-C says
      August 6, 2013 at 6:04 pm

      Red wine, and enough to make a saucy consistency. It will depend in part on your breadcrumbs and mulberries.

      Reply

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