Roast Goose With Wild Pecan Rice Dressing | Emerils.com

Ingredients

• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped bell peppers
• 3 teaspoons salt
• 3/4 teaspoon cayenne
• 1 stick (1/4 pound) butter, cut into 1/8-inch slices
• 1 domestic goose, neck and giblets reserved (about 8 pounds)
• 1/2 teaspoon freshly ground black pepper
• Wild Pecan Rice Dressing
• PORT GRAVY:
• 2 teaspoons vegetable oil
• Giblets and neck from the goose, cut into pieces to fit in the pan if necessary
• 1/2 cup chopped carrots
• 1 teaspoon salt
• 5 bay leaves
• 1/2 teaspoon dried thyme
• 2 tablespoons flour
• 2 cups port wine
• 2 cups chicken stock or broth