Roast Canada Goose With Mushroom-Port Gravy - cooking recipe

Ingredients

1 (6 -8 lb) goose, whole dressed Canada, skin on
3/4 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 medium yellow onion, quartered
1 small red bell pepper, seeded and quartered
2 (3 inch) fresh parsley sprigs
1/4 cup shallot, finely chopped
1 (8 ounce) package wild mushrooms, sliced
1/2 cup reduced-sodium fat-free chicken broth
1/2 cup port wine
1 tablespoon all-purpose flour
1 (12 ounce) can fat-free evaporated milk

Preparation

Preheat oven to 325\u00b0.
Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Tie the legs together with string. Place the goose, breast-side up, on the rack of a roasting pan.
Bake at 325\u00b0 for 1 hour and 15 minutes or until a thermometer registers 165\u00b0. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan.
Heat reserved goose fat in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; saute 5 minutes. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.
Combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. Reduce heat to medium-low. Add milk mixture to pan; cook 2 minutes or until thick.