roast goose

The flavors in this roast goose recipe are similar to what you’d find in a marinade for a Cantonese roast goose (orange peel, ginger, soy, five spice, and garlic).

Orange Five-Spice Roast Goose and Potatoes

lb. goose

oranges

salt ((plus more for the cavity))

pepper

sugar

five spice powder

shaoxing wine ((or dry sherry))

soy sauce

garlic ((minced))

ginger

scallions ((cut into 4-inch lengths))

potatoes

herbs ((for the potatoes; rosemary, thyme, sage, etc.))

Note: Your goose should be close to room temperature when you’re ready to put it in the oven. Starting with a partially frozen bird is majorly bad juju.

Get your goose ready for roasting by removing the giblets and neck from the cavity. Use a sharp knife to trim any large pads of fat from the inside. Give the goose a really thorough rinse (including the cavity), and pat dry. Do not remove the flap of skin at the neck, just tuck it underneath the goose to keep it sealed.

If the goose is trussed, remove the string and pull out the legs and wings slightly, which will help with more even cooking. Place the goose in a foil-lined roasting pan. You definitely want there to be a sizeable rim around the pan, as the goose will release a lot of fat as it cooks.

Zest the oranges and mix the zest with 1½ teaspoons salt, pepper, sugar, five spice powder, shaoxing wine (or sherry), and soy sauce. Set aside.

Season the goose cavity with salt, and rub the minced garlic all throughout the cavity as well. Stuff the ginger slices and scallions into the cavity, along with the zested oranges, cut into quarters.

Rub the orange zest and five-spice mixture all over the goose, and set it aside for 30 minutes (you can also marinate it overnight for optimum results). During this time, preheat your oven to 450 degrees F (230 degrees C).

Place the goose in the oven and cook for 10 minutes at 450 degrees F/230 degrees C. Reduce the heat to 350 degrees F (190 degrees C) and cook for another 10-12 minutes per pound (about 1 hour and 45 minutes to 2 hours for a 10-pound goose. If your goose is larger, increase the cooking time accordingly). Feel free to adjust cooking times depending on your desired doneness, but don’t dry it out! When a meat thermometer in the thigh reads 165-170 degrees F, it’s done.

Every 30 minutes, baste the bird with the fat in the pan. About halfway through cooking, tent the breast loosely with foil and spoon out 3 tablespoons of goose fat.

Take this fat and toss it on a roasting pan with the potatoes, salt, pepper, and your choice of herbs—thyme, rosemary, whatever. Throw those into the oven with the goose in its last half hour and roast.

Once the goose is done roasting, take it out of the oven and cover with foil. Give the potatoes a stir and crank the heat up to 400 degrees F (205 degrees C) to finish roasting. Let the goose rest for 20 minutes while the potatoes finish cooking.

Carve the goose and serve with the roasted potatoes. (Note: you can keep the rendered fat in a mason jar in the fridge and save it for roasted vegetables, beans, and stews).

Juicy roast goose with crispy skin, baked with flavorful apple-onion-chestnut stuffing.

Roast goose

goose (7.7lbs/3.5kg)

fine sea salt

black pepper

marjoram

thyme

butter

onion

stale dinner rolls

apples

3.5 oz (100 grams) cooked chestnuts

eggs

milk (60 milliliters)

honey

nutmeg

salt and pepper (to taste)

dry white wine

water

carrots

celery

garlic

couple twigs fresh herbs like rosemary and thyme

flour

Peel the onion, cut it in half, then into slices. Peel and core the apples then cut them into 1-inch (2.5 cm) chunks. Cut the rolls into 1-inch (2.5 cm) cubes. Melt the butter in a medium pot and add the onions. Cook for 4-5 minutes until soft and translucent. Take the pot of the heat, add the apples, rolls, and crushed chestnuts. In a medium bowl, beat the eggs with milk and honey and add to the pot. Season the stuffing with marjoram, nutmeg, salt, pepper, and stir everything together.

Make the stuffing:

Remove the giblets and neck from the goose cavity (they are usually stored inside the goose in a plastic bag), reserve the neck for the gravy. Trim the excess fat from the tail. Wash the goose with wet paper towels then pat dry with paper towels - inside and outside. Optionally, chop off the ends of the wings, at the first joint (to prevent burning, this is more necessary for bigger birds), you can also use them for the gravy. Use a tip of a sharp knife to pierce the skin in a couple places around the thighs and the tail, creating tiny exit points for the escaping fat, do not poke or pierce the actual meat.

Stir the salt, pepper, marjoram, and thyme together and rub the goose with the mixture. Adjust the amount of salt to the bird&#039;s weight, for a 8lbs (3.5kg) goose I used 1.5 Tbsp, for a 10lbs (4.5kg) bird use about 2 Tbsp. Rub it outside, inside, then loosen the skin on the breasts (without completely detaching it or pricking it) and rub the breast meat under the skin with the spices (detaching the goose&#039;s skin is a little bit harder than with chicken or turkey, I usually need to cut with a knife or meat scissors a membrane that is between the skin and the breast then loosen the skin with my hands).

Preheat the oven to 450°F / 230°C / Gas Mark 8, no fan.

Stuff the goose with the stuffing. Use toothpicks to close the cavity at the bottom and around the neck (so that the filling won&#039;t fall out).

Chop the carrots, onion, and celery ribs into a couple of chunks. Add into a large baking dish along with the wine, garlic, fresh herbs, goose neck, and wing tips. Add about 1.5 cups of water.

Place the goose breast-side down on the vegetables or on a wire rack in the baking dish (If you don&#39;t have a wire rack that would fit in your baking dish, you can bake the goose on the wire rack that comes with the oven, and place the baking dish on one shelf below, to catch all the fat dripping from the goose). If you don&#39;t care about ultra-crispy skin you can place the goose simply at the bottom of the baking dish.

Prepare the goose:

The principle: Bake the goose 18 minutes / 1 lb + 30 minutes or 40 minutes / 1 kg + 30 minutes (baking time with the stuffing). For a 8 lbs goose this means: (18 minutes x 8 lbs) + 30 minutes = 175 minutes. 30 minutes at high temperature, then lower the temperature and bake it half the time breast side-down and the second-half the time breast-side up.

My goose was rather small and weighed with the stuffing 7.7 lbs (3.5 kg), so I baked it first 30 minutes at 450°F / 230°C, then reduced the temperature to 350°F / 180°C / Gas Mark 4 (no fan) and baked it for 1h 10 minutes. Next, I turned the goose over (breast-side up) and baked it for 1 h 10 minutes. After turning the goose breast-side up, sprinkle the breasts and legs again with a little bit of salt, this will help crisp up the skin (do this only if the breast was touching the liquid, meaning some of the salt from the skin went to the liquid). Adjust the baking time to the weight of your goose (for example, for a 10 lbs / 4.5 kg goose: bake it 30 mins at 450F/230C breast-side down, then 90 mins at 350F/180C breast-side down, then 90 mins at 350F/180C breast side-up).

Take the goose out of the oven, transfer it to a large plate, and leave to rest for about 15 minutes. While the goose is resting, prepare the gravy.

Bake the goose:

Strain all the liquid from the baking dish into a small pot. Most of this liquid is rendered fat. The fat (clear yellow liquid) will be at the top and brown drippings needed for gravy will be at the bottom. Try to collect the fat at the top, first with a ladle (reserve this pure, clear yellow fat for other dishes), then when the yellow fat will start to mix with the brown drippings (I discard this part) tilt the pot slightly and collect the fat with a spoon until you get about 1 cup brown liquid at the bottom of the pot (it will still be rather fatty). Pour the drippings into a small pot, add flour slurry (flour whisked with 2 teaspoons of cold water), bring to a boil, and cook over medium-high heat for about 5 minutes or until thickened (see notes for alternative gravy).

Make the gravy:

Carve the goose, serve with the gravy.

Enjoy!

Serve:

The Hairy Bikers make the best roast goose.

Their easy and delicious recipe is perfect for Christmas or festive meals. Make their amazing stuffing and gravy recipes which are also included in this recipe for one epic dinner.

x 5kg/11lb oven-ready goose

onion,

bay leaves,

red apples (such as Cox

sea salt flakes

goose giblets

onion, chopped

carrots, chopped into 2cm/¾in pieces

celery stick,

bay leaves

tbsp goose fat (reserved from cooking the goose)

onions, finely chopped

peeled,

tsp caster sugar

goose liver (optional)

grams/3½oz breadcrumbs

500 grams/1lb 2 ounces good-quality sausage meat

sage

plain flour

300 milliliters/10fl oz giblet stock (from above)

250 milliliters/9fl oz dry cider

Stuffed with French bread and celery, this roast goose recipe makes the most out of each part. Goose fat is mixed with port wine for tastier port gravy.

Roast Goose with Port Gravy Recipe

goose

onions

french bread

tawny port wine

all purpose flour

chicken broth

Salt and black pepper

Step 1.1

Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper.

Step 1.2

Loosely pack neck cavity with enough bread to fill out the cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose.

Step 1.3

Tie legs together loosely with kitchen string, or insert legs through a slit in the lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan.

Step 1.4

Cut remaining onions and carrots into 2-inch pieces. Scatter onion and carrot pieces, neckpieces, and giblets in a roasting pan. Roast goose at 425 degrees F in the middle of the oven for 30 minutes.

Step 1.5

Reduce temperature to 325 degrees F. Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat, and basting with pan juices using a metal bulb baster every 20 minutes.

Step 1.6

Cook for 2 to 2½ hours more, or until a meat thermometer inserted in the fleshy part of the thigh registers 175 degrees F. When done, the juices should run clear when the thigh is pierced with a skewer.

Step 1.7

Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.

Step 1.8

With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits.

Step 1.9

Add chicken broth, and boil mixture until reduced by about half. In a 12-cup heavy saucepan, whisk together ¼ cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps.

Step 1.10

Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened.

Step 1.11

Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.

Step 1.12

Enjoyed by many cultures, roast goose makes for an interesting alternative to other poultry dishes.

Ingredients for 8 portions
1 goose (ready to cook; 4.5 kg)
salt 
pepper (freshly ground)

For the bread and apple stuffing:
100 grams bacon (smoked and streaky)
1 onion 
4 bread rolls (one day old)
30 grams butter (or margarine)
250 millilitres milk 
3 apples 
100 grams dried fruits (e.g. apricots, cranberries or pitted prunes)
3 stems of marjoram 
Mugwort (dried)
1 ¼ litres of white wine (or stock with 1 tablespoon lemon juice)
1 tablespoon quince jelly 
2 EL sauce thickener (dark)

Preparation
Preheat the oven to 200 degrees C, fan oven 180 degrees C, or gas mark 4. 

Take the bag with the innards out of the goose. Wash out the goose under running water inside and outside and blot dry. Cover the goose inside with salt and pepper. 

For the bread and apple stuffing:
Dice bacon and fry slowly in a saucepan on a low heat. Peel onion, dice it and briefly fry it with the bacon. Take the poultry liver (from the bag) wash it, dice it and fry it along with the other ingredients for about 2 minutes. Take everything out of the saucepan.

Dice the bread rolls and brown them lightly in hot fat. Pour in hot milk and soak for about 5 minutes. Wash apples, divide them into quarters, remove the cores and cut into slices. Finely dice dried fruits and stir them into the bacon and liver mixture together with the bread and apples. Season strongly with salt, pepper, plucked marjoram leaves and mugwort. 

Place the stuffing in the goose; fix the stomach opening using small wooden skewers. Fasten the fixed opening using kitchen yarn, in the same way as a shoe. Tie legs and wings onto the body of the goose using kitchen yarn, so that they do not stand up and become too dark or burn. 

Place the stuffed goose with its back facing downwards in the oven and place the grate on the dripping pan that has been rinsed out with water. Place the dripping pan and the grid on the lower shelf of the oven and roast the goose for about three hours. 

If necessary, take the goose out of the oven after 30 minutes and pluck out the last feather quills using tweezers - they have become looser due to roasting. Place the goose back into the oven and continue to roast. Every now and then pierce the skin below the wings and around the drumsticks, so that the fat can be baked out. 

If the juices brown in the frying pan, pour in some wine, so that the juices do not burn fast to the tray. If required, turn the goose over once. This is how it's done simply: take the goose out the oven using the frying pan, put on thick oven gloves and turn the goose using aluminium foil. Place the goose in the oven again and continue to roast. Keep topping up the fluid that has evaporated with wine and keep pouring the juices onto the goose. If a very large amount of fat is baked out, scoop fat out of the frying pan so that there is space for wine or broth, otherwise the fat burns up and begins to smoke.

After half of the roasting time, place the washed innards in the dripping pan also. 10 minutes before the end of the frying time, brush the goose with salt water. Place the oven on the highest level and continue roasting the goose, so that the skin becomes brown and crisp. 

Keep the finished goose warm in the oven that has been switched off. Pour 1/4 l water into the dripping pan, start cooking the juices on the hob and pour through a sieve. Skim off the fat.

Bring the juices to the boil; stir in the quince jelly. Thicken the sauce with the sauce thickener if necessary. Season with salt and pepper. Serve the sauce with the goose. 

Tip
Serve with: potato dumplings and red cabbage. 


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