- Meat and poultry
Delicious, simple roast goose with a balsamic blackberry red wine sauce: the perfect centerpiece for your table!
2 people made this
- 1 whole smoked goose
- 700ml water
- 120ml red wine
- 1 whole star anise
- 60ml aged balsamic vinegar
- 85g blackberry jam
- 1/2 teaspoon freshly ground black pepper
- salt to taste
- 2 tablespoons cold butter, cut into cubes
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:3hr30min ›Ready in:3hr40min
- Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting tin.
- Combine wing sections, water, wine and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.
- Preheat oven to 180 C / Gas 4.
- Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 66 C (150 degrees F).
- Stir balsamic vinegar, blackberry jam and black pepper into red wine mixture; simmer over medium heat until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.
- Brush melted goose fat from bottom of roasting tin onto the goose breast. Drizzle with sauce and serve.
See it on my blog
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
This Goose was the undisputed star of the easiest, most elegant, and delicious holiday meal ever! We served the beautiful bird with an arugula, orange and fennel salad, sweet potato with rosemary and Parmesan stacks, garlicky mashed new potatoes, and wild rice, followed by a plum pudding and lemon sauce dessert. I am one of those cooks who can rarely enjoy a meal after preparing it, but even I am clamoring for an encore. I do think I will change the wine next year, though. A pinot noir, maybe.-11 Feb 2019
Roast goose recipe
Roast goose isn't as popular as turkey for the Christmas feast - supermarkets sell just a few thousand geese per one million turkeys - but it's really worth considering if you fancy a change. It is truly delicious!
The flesh is rich and juicy, the skin is the crispiest gold, and the goose fat is like liquid nectar for the ultimate roast potatoes. Plus goose meat is surprisingly lean, with 'heart healthy' monounsaturated fats.
Ask the butcher to prepare it for you: They need just to remove the legs and excess carcass, to chop up the wings and neck into 2cm pieces and to remove the wish bone (this makes the goose easier to carve). If you were to roast the bird whole then the breast would be over-cooked and the legs would be tough. So the preparation is key.
Rub the flesh of the goose legs with the bay leaf, thyme, garlic, salt and pepper. Reserve.
Brush the goose crown with the softened butter & season well with sea salt & freshly ground white pepper.
In a large heavy duty roasting pan, on a medium heat, colour the wings and neck in the oil for 5 minutes until lightly golden, add the vegetables and continue to brown for 3 minutes.
Place the goose legs skin side up in the bottom of the roasting tray with the coloured bones, vegetables and excess fat and cover the tray tightly with foil.
Roast in the oven for 1 hour. Remove from the oven and increase the temperature to 230°C.
Remove the foil from the tray, sit the goose crown on top the legs and bones and roast in the oven for 30 minutes.
Turn the oven down to 150°C, add the water, bay leaf and thyme to the roasting pan which will create your jus as it cooks.
Continue to cook for 30-35 minutes or until the breast reaches 55°C, basting every 10 minutes with the roasting juices.
Remove the crown from the oven and tightly wrap in foil. Rest for 30 minutes – continue to cook the goose legs during this time.
Remove the goose legs from the oven and then place on to a tray to rest. Reserve in a warm place until needed.
Finishing the roasting juices:
Pour off the excess fat that has rendered from the goose and reserve it for your roast potatoes.
Place the baking tray on a medium heat, bring to the boil and stir the bottom of the tray to incorporate the caramelised roasting juices. Taste and adjust the seasoning if required.
Remember to pour the resting juices from the goose into the jus. Strain through a fine sieve into a warm sauce boat.
The jus can be thickened with 2g of arrowroot diluted in 2g of water if necessary.
You may be a little concerned about the cooking time (or lack of it). Believe me, it has been tried, tested and tried again. Just make sure you allow your goose to come to room temperature for 3 hours before going into the oven.
A non-scented oil with a high burning point would normally be used for roasting potatoes but the flavour and very high burning point of the natural goose fat lend itself well to this purpose. If you were to use your best extra virgin olive oil it would begin to de-nature and turn carcinogenic at 191°C.
When you caramelise the bones, do not colour them too much, or the resulting jus will taste bitter and astringent. And remember there is 2.5 hours of cooking ahead! The bones have two purposes: they serve as a support to the goose crown allowing the heat to circulate around to give a more even cooking. Often, the roast sitting directly on the bottom of the pan will dry out and burn. The caramelised bones will also provide a wonderful roasting pan jus.
The only way to remove all the fat would be to freeze the strained juices. This would cause the fat and jus to separate with the fat being able to be removed from the top once it had set firm. However, a small amount of fat should be left in the sauce as it will carry a huge amount of flavour from the roasting process.
Preheat the oven to 200C/180C Fan/Gas 6.
Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper.
Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl.
Reduce the oven temperature to 180C/160C Fan/Gas 4.
Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.)
To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear.
Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes.
Increase the oven temperature to 200C/180C Fan/Gas 6.
Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use.
Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and season. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug.
For the stuffing, heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool.
Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm/8in square shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake.
Place the eating apples alongside the stuffing. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through.
For the gravy, hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible.
Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug.
Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.
It was a lot, by lot, I mean "LOT" more labor intensive than the recipe led to believe. The recipe leaves a lot of questions unanswered. Last I checked, I don't think they are charged by the number of characters when writing a recipe. It also took longer to get to temp than advertised.
In the end, the flavor was excellent and my wife and I ate way too much. The Jus was flavorful and we had plenty.
It will be a lot easier next time now that I have the right expectations.
This recipe reminds me of what happens when a person knows so much about something they forget what it is like to to be new at something.
Give it a shot. It is worth it and a great learning experience.
I will take Andrew’s challenge and write a review. Which was not very easy on this site. It’s obvious Food & Wine has not checked this page in many years. By my calculations (and Google search), Jaques Pepin is 85 years old. He’s not checking his social media.
It’s true, the directions are messed up. But Jaques Pepin is a culinary rockstar, so I had faith that the recipe would work. I was right.
After the initial step of steaming, the pan juices yielded 4 cups of goose fat! After the second day, when the goose goes in the oven, it would be helpful to have a second rack for flipping, although the goose is small enough to turn pretty easily.
The bird browned beautifully and the skin was almost as crispy as I like. I wonder if steaming it a little longer would make it crispier? Or maybe leaving it in the fridge one extra day before roasting. Nonetheless, my husband pronounced it “un-effing-believable”.
The goose did not produce any juices, so the jus was a bust. Next time I would make extra honey and Tabasco and pour it in the pan when the bird is flipped. Not too much, just to beef up the jus. You don’t want to steam the goose now.
I refrigerated what little was left from the pan juices, which was about an ounce of actual gravy. So I mixed maple onion jam in with the red wine and corn starch (I had no potato starch) for a sweet, oniony complement to the gamey goose. Other suggestions would be sour cherry or cranberry sauce.
The cooking of goose is laborious and time consuming. The perfect thing for a family in quarantine during the holidays. I’m not sure I would attempt this again. I much prefer duck to goose.
As another reviewer said, you need a modicum of cooking skills to attempt this ambitious dish.
Roast Goose - A Popular Choice!
Roast goose is a highly favored specialty in my husband's family each winter. For those who are unfamiliar with its taste or cooking method, rest assured, if I could learn to do it, you can do it too! I learned to make this from my mother in law and father in law in Germany.
For some it may be an acquired taste, but it is highly popular for its "gamey" taste and richer flavor that is associated with dark poultry meat. If you are one of those people who thinks that turkey meat is too bland, then you may find goose to be much more flavorsome.
But let me warn you, this is one fatty bird! No worries though, I show you exactly how to render all that fat.
The most disappointing part of this recipe is that as soon as I got it carved and plattered, it was gone! The only bite I got was the first one when I started to carve it, I tasted it for flavor. The largest free range goose I could find was 9.5lbs. I rinsed and salted mine with coarse salt uncovered in a bowl in the frig for 2 days prior to roasting. No basting necessary because this will produce a crisp brown skin. The apples were an excellent pairing and the garlic is a must in my family. Served it with sweet potato au gratin made with herbs and gruyere, and glazed carrots with honey and Calvados. Perfect.
This recipe is ambiguous. After you turn the goose over and cook for 45 minutes more, do you THEN add the apples and cook an hour longer, or do you add the apples 15 minutes before you turn the goose over?
Okay, I'll be the first to admit that since I cook mostly vegetarian meals, I am a novice when it comes to cooking birds. This was my first experience with a goose and I was nervous. Rightfully so. I took the lid off the goose about a half-hour after putting it in the oven so it would brown. I should have put it back on after an hour. Essentially I overcooked the darn thing. Also, I forgot to take some of the fat out to roast potatoes BEFORE I put in the apples so then the potatoes had an appley-cinnamony flavor that wasn't what I intended. :-( If I ever make another goose (not likely), I will try a different strategy.
Question: Will this recipe be okay if I omit the garlic? One of my Christmas guests is has a phobia of garlic.
I made this for Christams dinner this year, but because i couldn't find a goose in time i made it with 2 ducks. i'm so glad i did, it took 1/2 the time and i'm sure it was just as amazing. I would certainly make it the next family dinner i have.
I blanched the goose and allowed it to dry overnight because I wanted really crisp skin. Followed the recipe as-is but also brushed the goose with the cider glaze from the cider-brined turkey recipe (http://www.epicurious.com/recipes/food/views/Cider-Brined-and-Glazed-Turkey-233148) It came out delicious! Apples were a good complement to the goose and also to the ham I served on Christmas.
What a winner! This recipe created a succulent, flavorful bird with not much work. No basting for me, and still the goose was golden brown. My local markets didn't have a 13 lb goose, so I used a 10 lb bird and cut the cooking time. The very thick Gala apple slices caramelize beautifully while maintaining their shape, and their flavor perfectly complemented the roasted garlicky goose. (My local markets were out of Calvados, so I mixed 3 TBSP whiskey with 1 TBSP sparkling apple cider.) I served alongside whole yams roasted in a bit of goose fat and large sprigs of rosemary. Everyone raved about the meal. BTW, the James Beard method used by the other cook doesn't allow for the garlic slivers to permeate the taste of the roasted goose. In the recipe's cooking method, the fat renders very nicely, better to my mind than the James Beard method. This recipe will be a new family tradition.
I cooked the goose more like Beard's method at 400o for an hour to render the fat before pricking the bird to let the fat out. Then dropping the temp to 375 for the rest of the cooking. I tucked garlic, fresh rosemary, thyme, and sage into the cavity for the last 45 mins or so. The apples in this recipe made a lovely tasty applesauce, but certainly weren't what I expected. Not at all "carmelized." I generally make carmelized apples on the stove top with the skin on, and serve them as a dessert course. I'll do that next time. So, generally, this recipe was a fail for me.
Does this recipe work well with wild egyptian geese? Iɽ like to give it a try on the one that sits on the parapit wall next to my bedroom window and wakes me up in the morning.
After all the great reviews, I was expecting more. The goose was okay, but seemed to be missing something. Maybe it was just my bird. The apples totally fell apart, though they did have good flavor. Made me sad it didn't turn out better.
We've been making this for the last 4 years. It's actually a very easy dinner, great when paired with potatoes roasted in goose fat. It makes Christmas dinner very special, and different than Thanksgiving.
I don't give out 4 forks often, but this recipe was such a hit at the open house Christmas party I attended. The apples were scrumptuous, and the goose was delicious. I did scald it the day before cooking it (per instructions in the Joy of Cooking), and the cooking time for my goose was less than here. But otherwise, this recipe is simple and perfect.
I had 20 guests coming and decided to make this for Christmas. We had a ham, pork roast, and turkey breast in case it wasn't any good - none of us ever had goose before. Well, after the eating was over, there was no goose left at all and there was plenty of the other meats. Everyone loved it so much that I have been told that this is now our new tradition. The apples were such a perfect complement that it seems that they were created specifically to be eaten with goose. The only thing I did differently, I brined the goose ahead of time, so I did not flip or baste it - just cooked it breast side up. Absolutely lovely.
I got a 13 pound goose but it came out way too overdone. I would flip the goose at the 2 hour mark next time. The apples are delicious and my guests raved about them.
Great recipe, except my Mother made it at times w/prunes & apples. She was from Silesia [former East Germany] & goose is a standard Christmas recipe in most of Germany, especially the Eastern part. Loved it!
I made this for Christmas and we loved it. I couldn't find a goose that big where I live, so I had to scale everything down, but it worked great. I will probably make more apples next time just because I really enjoyed them with the goose. I used apple cider instead of the Calvados, and there are no complaints here. My husband and 20-month-old son couldn't get enough of it.
I made slits for the garlic, then immersed the goose in boiling water for a minute and dried it and refrigerated it for a day before cooking it. The skin was crispy and the meat flavorful. I wonder whether I needed to boil it to make the skin so yummy. Has anyone done both?
Preparing the Stuffing
So, let's get underway with our roast goose recipe. First, you'll need to prepare your stuffing and you start with the apples.
Core and peel the Bramleys and cut them into smallish pieces. Then cook them in a little water until they're a rough puree. Over low heat, so the apples don't burn, this will take about 10-15 mintues.
In a bowl, mix the breadcrumbs with the grated rind from the two oranges. Then peel the oranges, chop the flesh and add to the breadcrumbs and rind. Add the apples and chopped onions.
Mix together carefully, then add the herbs and season generously
Published: 22:48 BST, 30 November 2012 | Updated: 17:41 BST, 3 December 2012
1 x 4.5-5.5kg (10-12lb) oven-ready goose, with giblets reserved for stock
Handful of apple peel, lemon rind and sage
1 onion, unpeeled and quartered
1 celery stick, roughly chopped
1 large carrot, roughly chopped
600ml (1pt) giblet stock (see above)
Make the stock up to a day ahead: put the giblets in a pan, add 1ltr (1¾pt) water and bring to a boil, skimming off any scum. Add the rest of the ingredients, cover and simmer for about 1 hour. Strain the liquid, cool, cover and keep in the fridge. To roast the goose, preheat the oven to 220°C/fan 200°C/gas 7. Remove any feather stubs with tweezers and place the peelings, lemon rind and sage in the cavity. Season inside and out, and place breast-side down, on a rack in a large tin and roast about 30 minutes until brown. Turn breast-side up, and cook a further 20 minutes until the skin is brown. Pour the fat in the tin into a bowl and save for roasting potatoes. Reduce the oven to 180°C/fan 160°C/gas 4, and roast for a further 1½-2 hours or until cooked – the juices should run clear. Lift the bird onto a board, cover with foil and leave to rest for about 20 minutes. Make the gravy by pouring off all but 2tbsp of fat from the tin. Put the tin on a medium heat and whisk in the flour. Cook for 1 minute, stirring to scrape sediment from the tin, then pour in the stock, whisking. Bring to the boil then simmer for 2-3 minutes. Season, strain, and serve with the goose and apple sauce (see page 71).
Rendering the Fat
Since goose has large amounts of fat under the skin, you have to render it out so that you don't just bite into mouthfuls of fat when you eat it. Quite a few roasted goose recipes start off by steaming the goose to render out the fat. Sometimes the steaming is followed by braising, concluding with browning the skin.
As a cooking technique, this is perfectly valid, but it's not technically roasting. A goose cooked that way will not have crispy skin and crispy skin is one of the highlights of a roasted goose.
You can steam the goose to render out the fat and then roast it. If you do this, you'll need to let the goose dry out overnight to ensure that the skin crisps up when you roast it. To start the rendering, you'll need a roasting pan with a rack, an instant-read thermometer, and a digital probe thermometer.
It is often a sound idea to get it ready the day before. The overnight sleep gives the gravy time to mature and mellow. Put a peeled and halved onion, a chopped carrot, the goose giblets (minus the liver), a handful of chicken wings, 3 cloves of garlic, a rib of celery, 10 peppercorns, a teaspoon of salt and 3 bay leaves into a pot, pour over 1.5 litres of water and bring to the boil. Lower the heat and simmer for 45 minutes. Strain and set aside.
Peel and chop 2 large shallots and saute them with a further chopped carrot and a chopped stick of celery in a little butter. Once the vegetables are starting to soften and have turned an appetising golden brown, pour in about 50ml of marsala, madeira or medium sherry, let it sizzle for a minute, then pour in a litre of the hot stock. Bring to the boil, then lower the heat and simmer for 25 minutes. You will have a glorious gravy, thin, rich and full of flavour. Pour into a bowl, let it cool, then chill it overnight. Slowly heat it up the next day and serve piping hot.
Nigel Slater’s roast goose. Photograph: Jonathan Lovekin/The Christmas Chronicles
Before roasting, remove any surplus fat from inside the body cavity, then prick the skin, rub in salt and pepper and brush the goose lightly with cooking oil. Put it, breast side up, on a rack in a roasting tin, to allow the fat to drain off and cover with foil.
Alternatively, roast the bird on a bed of root vegetables, such as parsnips, celery, carrots or onions - the fat will fry and caramelize the vegetables, which can be served with the meat or pureed for use in a gravy or sauce.
Roast the goose in an oven preheated to 350 degrees F, allowing around 20 minutes per 1 lb., 2 oz., removing the foil for the last 30-40 minutes of cooking.
As with turkeys, the neck end of the goose can be stuffed. A fruit-based mixture is best to complement the rich meat. If you wish to stuff the body cavity, ensure that it is well washed out beforehand and that the stuffing is properly cooked through before serving. And don't pack the stuffing in too tightly, or it will be difficult for the heat to penetrate. Red cabbage is a traditional partner to goose, as are roasted winter root vegetables.
Prepare the fruit stuffing. Soak the prunes and apricots in the port overnight, or for up to two days. Mix with the remaining stuffing ingredients.
To make the forcemeat stuffing, mix together all the ingredients, adding just enough egg to bind. Remove the excess fat from inside the goose. Put the forcemeat stuffing into the neck end, pressing it in firmly and then tucking the flap of skin neatly down around it. Secure firmly underneath with a skewer. Put the fruit stuffing into the body cavity. Season the goose and put on a trivet in a roasting tray.
Cover and roast in an oven preheated to 350 degrees F until tender, allowing 20-25 minutes per pound, removing the foil for the last 30-40 minutes of cooking.
While the goose is cooking, make the apple sauce. Put the quinces into a pan with just enough water to cover, then simmer gently for 30-40 minutes until tender. If necessary, boil hard to reduce the water to just a few tablespoons.
Add all the remaining sauce ingredients, except the sugar, cover and cook until the apples have collapsed, then add sugar to taste. Serve hot or cold with the goose.
NOTE: If you don't have access to quinces, make the sauce without them, adding a few spoonfuls of water to the apples.