roast canada goose with mushroom-port gravy

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1 whole dressed canada goose, with skin
3/4 teaspoon salt - divided
1/2 teaspoon freshly 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 finely chopped shallots
1 8-ounce package sliced mixed wild mushrooms
1/2 chicken broth
1/2 cup port
1 tablespoon flour
1 12-ounce can evaporated milk

steps:
1.  preheat oven to 325 degrees.  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. 

2.  bake at 325 degrees for 1 hour and 15 minutes or until a thermometer registers 165 degrees.  let stand for 10 minutes.  discard skin, onion, bell pepper, and parsley sprigs.  reserve 1 tablespoon goose fat from roasting pan.

3.  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. 

4.  combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon 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.  serve with goose.

- cooking light, october 2006