Goose has always been a bit tough for me to make, so that it turns out tender and juicy. It was always dry and chewy. This year we decided to give it another try and roast the goose whole with just a basic selection of spices and filled the cavity with some oranges.
The goose turned out soft and juicy and so delicious. The recipe is very simple, and the trick is to roast the goose for the right amount of time and baste it often with the fats and lastly to let it rest covered for some time before serving.
This could become your go to recipe for the special occasion dinner or winter holidays meal.
If you decide to give it a try for yourself, full recipe with step-by-step instructions with photos awaits you below. Enjoy!
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Roasted Goose
Equipment
- Large Deep Roasting Pan with wire rack
Ingredients
- 3½ kg whole goose, at room temperature
- 2 teaspoons ground ginger or 6 cm piece of fresh ginger, chopped
- 2 teaspoons ground cinnamon or 6 large sticks, crushed
- 1 teaspoon anise or 6 stars, crushed
- 2 teaspoons ground cloves or whole cloves, crushed
- 2 tablespoons Olive oil
- 2 large oranges
- 1 tablespoon red wine vinegar
- pinch sea salt
- pinch freshly ground black pepper
For garnish:
- 2 large potatoes, wedges (optional)
- 2 large carrots, wedges (optional)
- 3 branches fresh rosemary (optional)
Instructions
- Preheat the oven to 180 °C (350 °F). Place a wire rack inside a large, deep roasting pan. Set aside.
- Take the goose out of the fridge at least an hour before beginning to cook, to bring it to room temperature. This is important, otherwise the cooking times will have to be adjusted accordingly.Wash the goose and remove any leftover feather pieces. Pat dry with paper towels.
- If you are using whole spices, then just coarsely crush them all together in a pestle and mortar. If using ground spices, then just mix them in a small bowl.Rub the goose with spices all over, and on all sides. Place the goose on the wire rack and sprinkle or brush with olive oil.
- Place the goose in the middle rack of the oven or one lower. Roast for 1½ hours total. After the first 40 min – 1 hour passed, baste the goose with the fat that is collected in the baking tray. Chop the oranges into wedges and fill the cavity of the goose, return to the oven.The total roasting time will depend on the size and weight of your goose. Mine was 3½ kg, so the roasting time for mine was 1 hour and 40 min, plus 30 min resting time after..Tip: depending on how well done you want the goose, the roasting time will vary. Cook for 20 min per kg for medium-rare, 32 min per kg for well done. Plus 30 min resting time.
- After the goose is cooked to your liking, remove it from the oven, baste with fats from the tray, cover with aluminum foil and let it rest for 20-30 minutes, before slicing.
- If you choose to make roasted potatoes and carrots, then while the goose is roasting, peel the carrots and potatoes and cut into wedges.Arrange them on a baking tray. After the goose is done, take some of the fats from the tray, drizzle over the potatoes, place rosemary branches on top and bake at 200°C -210°C (392°F – 410°F) for 20 minutes or until golden and cooked through. Serve immediately.
- You can store the fat goose fat in a jar, for later use. good for roasting vegetables.Optional: After the goose is removed from the tray, use the red wine vinegar to scrape off the burned bits and use as sauce, but this part was not my favorite, too acidic.
- Enjoy!
Nutritional Facts:
Calories: 1392 kcal, Total Fat: 99.7 grams, Saturated Fat: 30.6 grams, Cholesterol: 398 mg, Sodium: 308 mg, Total Carbohydrates: 6.7 grams, Dietary Fiber: 1.7 grams, Total Sugars: 4.4 grams, Protein: 110.7 grams, Vitamin D: 0 mcg, Calcium: 87 mg, Iron: 13 mg, Potassium: 1542 mg
Servings: 8
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