Roast Canada Goose with Mushroom-Port Gravy

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 12 ounce evaporated milk fat-free canned
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon flour all-purpose
• 7 pound dressed canada goose whole (6 to 8 pounds)
• 8 ounce mushrooms wild mixed sliced
• 2 sprigs parsley fresh (3-inch)
• 0.5 cup port 
• 1 small bell pepper red seeded quartered
• 0.8 teaspoon salt divided
• 0.3 cup shallots finely chopped
• 1 medium onion yellow quartered

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 32
2. 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.
3. Place the goose, breast-side up, on the rack of a roasting pan.
4. Bake at 325 for 1 hour and 15 minutes or until a thermometer registers 16
5. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan.
6. Heat reserved goose fat in a large nonstick skillet over medium-high heat.
7. Add shallots and mushrooms; saut 5 minutes.
8. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.
9. 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.
10. Add milk mixture to pan; cook 2 minutes or until thick.