Cook 20 min Ready 60 min Trans-fat Free, Low Carb, Sugar-Free Metric Ingredients 10 pound goose up to 12 lb. One 14- to 16-pound goose. Generously season the goose inside and out with salt and pepper. Move the carcass on to a serving dish, then cut the breast into short, thick slices, putting them on a warm serving dish. To reheat, put the whole tray back in a preheated oven at 180C/350F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above. Remove from the heat and let cool. Add salt, pepper, and thyme, if using, to taste. Add goose breasts skin side down to an oven-safe skillet at medium-high heat. Reduce heat to 350 F (175 C). If it feels kind of squishy, like roast beef, it's done. You need the skin to be dry if it is going to crisp properly. You will have a glorious gravy, thin, rich and full of flavour. The best way to make sure the bird is not overcooked would be to use a meat thermometer or instant read thermometer. Incredibly good! Pumpkins aren't just for pies or Halloween decorations. Nigel Slaters festive recipes and tips for Observer Food Monthly. Even the largest bird is unlikely to feed quite as many as a turkey of similar weight. Could have come out 1/2 hour earlier I think. Transfer the goose to a heatproof platter, breast side up. When meat is done (be patient, it may take a while), raise the heat to 400 (200). Next peel and dice onion. Fruit-based stuffings, provided they include lemon or orange zest, are worth thinking about add cubes of quince, pear or sharp apple to softened onions and fresh breadcrumbs perhaps, or dried apricots. Stop pouring out the fat once you get to the roasting juices. Of course, you need to know your oven and keep an eye on the skin. Baste the bird frequently with a sprinkling of water and skim off the fat as it accumulates in the pan. 1 head garlic, cut in half crosswise 1 bunch fresh thyme sprigs 1 bunch fresh sage 1 medium onion, cut in half 8 sprigs flat-leaf fresh parsley 1 dried bay leaf 1 teaspoon whole black peppercorns cup dry white wine 1 tablespoon unsalted butter Directions If goose is frozen, place it in the refrigerator overnight to thaw. Stuff the crushed potatoes into the goose. A tablespoon of poultry seasoning, a sauted onion, plenty of salt and freshly ground pepper. The skin is loosened by gently working your fingers between the thick layer of fat and the goose meat. All Rights Reserved. Bring the water to a boil. Cook goose glazed in honey and spices for an alternative to turkey this Christmas. In a small saucepan stir together honey, mustard, and ginger. Roast the goose for 25 minutes per pound, deducting 45 minutes from the total cook time (because of the fat rendering step). Blitz any leftover skin with breadcrumbs, then toast, and use as an epic sprinkle. Place goose breast side up on a rack in a large shallow roasting pan. ), 6 Meat Alternatives to the Christmas Turkey, The Ultimate Guide to Grilling and Smoking Goose, Confit: A Classical Preservation Technique for Duck, Goose and Pork, Perfect Pot Roast With Potatoes and Carrots, 52 Classic Dishes to Add to Your Christmas Dinner Menu. Turn off the oven and let it cool to 160F. Cauliflower, peas vegetables, pumpkin from the oven, carrot vegetables, ratatouille, Brussels sprouts, savoy cabbage, glazed root vegetables, Prepare savoy cabbage successfully, recipe picture savoy cabbage vegetables. It is often a sound idea to get it ready the day before. Stuff the goose as desired. Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly. Place goose, breast side up, on a rack in a shallow roasting pan. Place the goose on a chopping or carving board with a little foil underneath to catch any juices. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Place the pan in the oven and roast for 45 minutes or until lightly browned. Bring to the boil, then lower the heat and leave to simmer until the apples are soft. Skewer neck skin to back; tie legs to tail using 100 percent cotton kitchen string. Place the goose in a roasting pan and roast in preheated oven for 30 minutes. Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan. Cook until 165 degrees F in the thickest part of the thigh. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper. John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry. ), 52 Classic Dishes to Add to Your Christmas Dinner Menu, 6 Meat Alternatives to the Christmas Turkey, Classic Recipes for a Festive Christmas Dinner Menu, Brined Roast Goose With Orange Glaze Recipe, The Ultimate Guide to Grilling and Smoking Goose. Add the salt, sugar, bay leaves, and peppercorns; stir to dissolve the salt and sugar. Game Meats Goose Recipes Find recipes for wild goose, roast goose, and goose breastand remember to save the goose fat for roasting potatoes! After glazing goose, stir white vinegar into remaining mixture before passing as a sauce. Roast Goose - A Popular Choice! Remove excess fat from cavity and neck. Place the goose, breast-side up, in a large roasting pan with arack to keep the bird at least 1 inch off the bottom. Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender. Set the oven at 220C/gas mark 7. Geese are as easy to cook as a turkey or big chicken. Get our cookbook, free, when you sign up for our newsletter. Place the goose back in the roasting pan and baste with the orange juice mixture. Thank you for this recipe, I have been looking for it for a long time. These large, orange gourds - while naturally sweet - also work well in savory dishes. Wipe the goose with a damp cloth and rub the cavity with salt. CDKitchen, Inc. 23:07:25:04:02:05 :C: 1 fresh or completely thawed goose, 8-10 pound size, ROAST GOOSE WITH PRUNE, APPLE AND APRICOT STUFFING, Roast Goose with Prune, Apple and Apricot Stuffing, 17 AMAZING Ways To Cook With Jack Daniel's Whiskey, 9 Savory Pumpkin Recipes To Make This Fall. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper. Preheat the oven to 180C/350F/gas 4. Place the apple, orange and lemon in the cavity. Please be careful. Today, roast goose with apple sauce, lemon potato stuffing and marsala gravy. Hank Shaw Updated October 27, 2021 26 ratings Add a Comment Elise Bauer In This Recipe Why You Can Serve Goose Breast Medium-Rare How to Evenly Cook a Roast Goose What to Do With Goose Fat How to Buy a Goose for Roasting 28 Festive Holiday Main Dishes FEATURED IN: Set glaze aside. We are no longer supporting IE (Internet Explorer), Do not Sell or Share My Personal Information, 1 medium navel orange, peeled and quartered. Carve as below. Click here for recipe. For a 12 lb. For more information about how we calculate costs per serving read our FAQS. Lift the goose from the tin, place it on a warm serving platter and cover with foil. The secret to a roast goose with irresistibly crispy skin: a little extra prep and a lengthy steam to jumpstart the rendering process. *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. Turn the skin of the neck backward and secure on to the back. Another downside is that, as the flesh cools, it firms up, rendering it slightly less useful for leftovers. Quite impressive isn't it? Set the goose on a rack in a heavy roasting pan, breast side up. Get easy-to-follow, delicious recipes delivered right to your inbox. This succulent bird makes a classic festive showpiece for the big day. Preheat oven to 350 degrees F. Rinse goose; pat dry with paper towels. Prepare stuffing according to package direction,stuff cavity and secure the vent. Stirring constantly til thickens; add the liver and giblets simmer for 5 minutes. Let the goose rest for 5 minutes as you make the gravy. 1 lemon, halved. Pierce the goose skin in several places to let the fat drip out as it cooks. Preheat the oven to 180C/350F/gas 4. Lower the heat and simmer for 45 minutes. Brushing on a flavorful syrup near the end of roasting adds a dramatic glaze to the bird making it an excellent holiday entree. Squeeze in the juice of the lemon, then cover with a lid and let the potatoes infuse with the lemon juice. Place the apple, orange and lemon in the cavity. Repeat the process (this time with the tail side down.) Every bird is different so you must judge when it is done. Season the goose . Melt butter in heavy large saucepan over medium heat. Now you salt and pepper the bird insdie and out, liberally. 1 head garlic, cut in half 1 small onion, cut in half 1 lemon, cut in half 14 teaspoon salt 14 teaspoon pepper 13 cup marsala or 1/3 cup other sweet wine 2 cups canned chicken broth 1 cup pitted prune, halved directions Place the oven rack in lowest position, and preheat your oven to 425f. Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost paralel with the bird so as to avoid piercing the flesh. Peel, core and roughly chop the apples. Recipe by Christine L Updated on January 4, 2023 5 Prep Time: 30 mins Cook Time: 4 hrs 45 mins Total Time: Remove excess fat from cavity and neck. Preheat the oven to 350F. Advertisement. Drain the fat from the roasting pan. Put it back in the oven for 15 minutes to further crisp and brown the bird. Leave it to rest, covered, for 30 minutes, then serve up while its hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast. Cut slices from the legs, removing as much meat as you can, and serve. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. As always, recipes and temperatures vary from cook to cook. When the goose is cooked, remove to a serving platter and . Deselect All. Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed. Place goose legs, skin sides up, on top of vegetable mixture, evenly . Add 1 1/2 cups . Pour the juices into a small saucepan. It is a method that magically produces far more meat than carving straight from the bird. Now youve got two choices. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Used this recipe last year at Christmas and it turned out great. Cover and refrigerate overnight, or up to 24 hours. You then slice each breast across into short thick slices. Sprinkle a dash of salt, the pepper, and thyme inside the cavity and fill with apple quarters and onions. Discard fruit. If desired, turn the goose over during the cooking time. STEP 2 If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better. Prick skin well with a fork. goose either fresh or frozen and thawed Directions A frozen goose is perfectly adequate. Generously season with salt and pepper. Adapted from The Christmas Chronicles by Nigel Slater (4th Estate, 26), the Guardian Bookshops November book of the month. Rub the meat with enough salt (we've used 2 teaspoons salt) and freshly ground pepper. STEP 1 Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting. Add more water to drip pan if necessary. Goose Stroganoff. Turn the bird over on its back before you put it back in the oven. Bring the goose to room temperature before roasting. Salt and pepper the goose to taste and add 2 cups of water into the bottom of the pan. Fill a very large pot full of water (pot should be large enough to almost accomodate the bird) and bring to a boil. (modern). Roast in hot oven 400' degrees F for 20 minutes. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. Take it out and let it sit, uncovered for a half an hour. Cover the goose with foil and seal the foil all around the edge of the pan.