The recipe for Roast Stuffed Goose and assembly directions are in Fannie’s Last Supper.
Many meats can get by without a sauce but goose is not one of them. In fact, I would say that the gravy is essential to the dish. Yes, you do have to go to the trouble of making a goose stock but you probably know how to do it since you do something similar on Thanksgiving every year.
Yes, you do need to make a goose stock for this gravy but, then again, all great gravies begin with a good stock. For the goose fat, see Step Two of the Roast Goose recipe above.
2 tablespoons goose fat
3 tablespoons flour
4 cups goose stock (recipe follows)
¼ cup white wine
2 bay leaves
Salt and pepper
In medium saucepan, heat fat over medium-high heat. Once shimmering, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Gradually whisk in stock and wine. Add bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is lightly thickened and reduced to 3 cups, about 20 to 25 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.
Yields 3 cups