Perfect Spiced Roast Goose Recipes

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SPICED ROAST GOOSE



Spiced Roast Goose image

As pretty as a picture with its caramelized seasoning rub, this festive goose is guaranteed to be a holiday showstopper! Best of all, it tastes as delicious as it looks and fills the house with an incredible aroma as it cooks.

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 14

4 cups water, divided
2/3 cup plus 1 tablespoon soy sauce, divided
1/4 cup chopped celery
1/4 cup dried minced onion
1 tablespoon sugar
1 domestic goose (10 to 12 pounds)
Salt and pepper to taste
2 teaspoons ground cinnamon
1 teaspoon garlic powder
1 teaspoon aniseed
1/4 cup cider vinegar
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender. Remove from the heat; allow to cool. , Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times. , Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes., Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half. , Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving., For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose.

Nutrition Facts : Calories 887 calories, Fat 59g fat (19g saturated fat), Cholesterol 245mg cholesterol, Sodium 1449mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 71g protein.

SPICED ROAST GOOSE WITH DRIED-FRUIT PAN SAUCE



Spiced Roast Goose with Dried-Fruit Pan Sauce image

Categories     Poultry     Roast     Christmas     Dinner     Dried Fruit     Goose     Cognac/Armagnac     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

8 oz dried figs (preferably Calmyrna; 1 1/3 cups), stems discarded
8 oz dried apricots (1 1/4 cups)
8 oz pitted prunes (1 1/4 cups)
1 tablespoon whole allspice
1 tablespoon mixed peppercorns (black, white, green, and pink)
1/2 stick (1/4 cup) unsalted butter, melted
1 (12-lb) goose, wing tips removed
2 medium onions, quartered
1/3 cup finely chopped shallots (2 large)
2/3 cup Armagnac
2 cups veal demiglace
2 tablespoons apricot jam or preserves
Special equipment: 5 (8-inch) metal or wooden skewers; small pliers; kitchen string; an adjustable V-rack; a large flameproof roasting pan at least 2 inches deep (not nonstick); a metal bulb baster (not plastic)

Steps:

  • Prepare dried fruit:
  • Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.
  • Prepare goose:
  • Preheat oven to 425°F.
  • Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
  • Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.
  • Roast goose:
  • Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
  • Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
  • Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.
  • Make pan sauce while goose stands:
  • Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
  • Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.

ROAST GOOSE



Roast Goose image

Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

1 fresh or frozen (12-pound) goose, giblets reserved
Salt and freshly ground black pepper
3 medium carrots, scrubbed and cut in half
3 stalks celery, cut in half
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
1/2 cup dry white wine
1 tablespoon unsalted butter

Steps:

  • If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
  • With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
  • Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
  • Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
  • Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
  • Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.

GORDON'S CHRISTMAS ROAST GOOSE



Gordon's Christmas roast goose image

Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses - a golden goose. Keep the fat to use through the winter months

Provided by Gordon Ramsay

Categories     Dinner

Time 4h5m

Number Of Ingredients 8

4-5.5kg fresh goose
4 lemons
3 limes
1 tsp Chinese five-spice powder
small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
a little olive oil, for browning, optional
3 tbsp clear honey
1 tbsp thyme leaves

Steps:

  • 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.
  • 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.
  • Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
  • Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
  • Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
  • Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
  • Heat oven to 240C/fan 220C/gas 9.
  • If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
  • Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
  • Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
  • Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat - save this for the potatoes and other veg.
  • At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Nutrition Facts : Calories 800 calories, Fat 55 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 72 grams protein, Sodium 1.7 milligram of sodium

PERFECT SPICED ROAST GOOSE



Perfect Spiced Roast Goose image

You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags.

Provided by Kittencalrecipezazz

Categories     Goose

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 17

4 cups water, divided
2/3 cup soy sauce
1 stalk celery, chopped
1/4 cup dried onion flakes or 1 small onion, chopped
1 tablespoon sugar
1 (10 -12 lb) goose
1 tablespoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 tablespoons vegetable oil
2 teaspoons cinnamon
1 teaspoon garlic powder
1 teaspoon anise seed
1/4 cup cider vinegar
1 tablespoon soy sauce
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
  • Cool mixture to room temperature.
  • Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
  • Refrigerate for 4 hours turning several times.
  • After 4 hours of refrigeration time discard marinade.
  • Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
  • Rub the outside of the goose with vegetable oil.
  • Place goose on a shallow roasting pan.
  • Set oven to 325 degrees.
  • In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
  • Bake UNCOVERED for 30 minutes.
  • Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
  • Remove the goose from oven and baste the goose generously with honey mixture.
  • Sprinkle lightly with salt.
  • Return to oven and bake UNCOVERED for another 30 minutes.
  • Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
  • Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
  • For the gravy; strain pan juices, then skim and discard any fat.
  • In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
  • Serve the gravy with the goose.
  • Delicious!

Nutrition Facts : Calories 1088, Fat 73.4, SaturatedFat 22.1, Cholesterol 285.1, Sodium 3348.8, Carbohydrate 20.1, Fiber 1.2, Sugar 15.4, Protein 83

OLD-FASHIONED CRISPY ROAST GOOSE



Old-Fashioned Crispy Roast Goose image

Provided by Food Network

Time 5h40m

Number Of Ingredients 2

1 (14 pound goose
Salt and pepper to taste

Steps:

  • Preheat oven to 250 degrees F.
  • Trim the goose. With a sharp knife, cut away excess fat and skin that hangs at both ends of the goose. Trim thoroughly. Fat can be discarded or used to render goose fat.
  • Salt the cavity and prick thoroughly with a fork on both sides of the bird (25 to 30 pricks). Make sure to prick through the skin and subcutaneous fat only; do not prick the flesh of the goose.
  • Place the goose on a rack set in a large roasting pan. Place the pan in the oven and roast the goose at 250 degrees F. After 1 hour, prick the goose thoroughly on one side and turn it over, and prick thoroughly on the other side. Continue to roast with the newly turned side up. Repeat this procedure every hour.
  • After 4 hours of roasting, prick and turn once again. Increase the oven temperature to 350 degrees F. Continue roasting, pricking, and turning once for an additional 75 minutes.
  • When the goose is done, let it sit for 15 minutes before carving. Season well with salt and pepper before serving.

ROAST GOOSE



Roast Goose image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup honey
1 cup white vinegar
Enough water to cover the goose
One 10 to 12 pound fresh goose
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 bay leaves
2 tablespoons dried thyme
2 tablespoons dried rosemary
4 cloves garlic
1 small onion
2 tablespoons olive oil
1/2 cup flour
3 cups chicken stock

Steps:

  • Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
  • Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
  • Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
  • Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

SPICY ROAST GOOSE WITH APPLE STUFFING



Spicy Roast Goose with Apple Stuffing image

We always have goose for Christmas, and this recipe makes an already special dish magnificent.

Provided by Caroline65

Categories     World Cuisine Recipes     European     French

Time 3h45m

Yield 12

Number Of Ingredients 7

1 (12 pound) goose, thawed if purchased frozen
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
salt and black pepper to taste
8 apples, peeled, cored and sliced
½ cup Calvados (apple brandy)
2 teaspoons ground cinnamon

Steps:

  • Wash the goose thoroughly and pat dry with paper towels. Let the goose sit at room temperature for about 30 minutes. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub.
  • Remove any lumps of visible fat from the cavity of the goose, and render the goose fat in a skillet over medium heat until the fat is liquid and the remaining bits are crisp and brown, about 15 minutes. Reserve 3 tablespoons of goose fat and save the rest for another use, or discard.
  • Working in batches if necessary, fry the sliced apples in the reserved goose fat in a large skillet over medium heat until the apple slices are browned, about 10 minutes per batch. Remove the browned apple slices to a large mixing bowl, let cool slightly, and sprinkle with the Calvados and 2 teaspoons of cinnamon. Mix lightly to combine.
  • With the point of a sharp knife, prick the entire skin of the goose, being careful not to cut into the meat. Rub the exterior of the goose well with the spice rub, massaging the spices into the skin.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Spoon the apple stuffing lightly into the cavity of the goose, and lay it on a large sheet of aluminum foil big enough to wrap over the entire goose. Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Place the bird breast side up, on a rack set into a large baking pan, and roast the goose in the preheated oven until no longer pink at the bone and the juices run clear, about an hour and a half. Peel the foil back from the breast meat and roast for another 45 minutes until the skin browns, basting once or twice to prevent burning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Remove the goose from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before serving.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 13.8 g, Cholesterol 141.7 mg, Fat 34.3 g, Fiber 2.5 g, Protein 39.4 g, SaturatedFat 10.7 g, Sodium 110 mg, Sugar 10.2 g

QUEBEC-STYLE ROAST GOOSE



Quebec-Style Roast Goose image

Make and share this Quebec-Style Roast Goose recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Goose

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

10 slices white bread
1 cup dried currant
4 apples, Peeled, Sliced
1 tablespoon dried thyme
4 tablespoons butter, melted
1 tablespoon vegetable oil
1 goose (8 - 10 lbs)
1 onion, Chopped
1 carrot, Chopped
1 stalk celery, Chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
1/4 cup white wine
1 teaspoon tomato paste
1 can chicken bouillon

Steps:

  • Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter.
  • Stuff, truss and tie goose.
  • Prick bird all over with fork.
  • Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings.
  • Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour.
  • Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram.
  • Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required.
  • Transfer cooked goose to platter and keep warm.
  • Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced.
  • Then stir in white wine, tomato paste and chicken bouillon.
  • Simmer for 10 - 15 minutes, then strain gravy.
  • A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
  • Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.

Nutrition Facts : Calories 1145.8, Fat 68.6, SaturatedFat 23.3, Cholesterol 255.1, Sodium 649, Carbohydrate 60.3, Fiber 6.9, Sugar 32.3, Protein 70.1

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From therecipes.info


HOW TO ROAST A GOOSE TO TENDER PERFECTION - KITCHEN FRAU
2018-12-18 Remove the roasting pan with the goose from the oven, and turn the oven heat back up to 425°F (220°C). Remove the goose from the pan to a platter. Pour the goose fat out of the roasting pan into a jar (save it for roasting potatoes or other vegetables). Stop pouring out the fat once you get to the roasting juices.
From kitchenfrau.com


ROAST GOOSE WITH SPICED PEARS RECIPE IDEAS - FOOD NEWS
Pour a cup of water in the pan. Cover and bake at 325ºF for about 1½ hours. Transfer the rendered fat collected in the bottom of the pan into a small bowl. Baste the goose with the juices and melted fat. Without lid, roast the back side until dark golden brown and crisp. Flip the goose and place it breast side up. Brush with juices and melted fat.
From foodnewsnews.com


SPICED ROAST GOOSE | HARI GHOTRA
Place the spiced goose directly on the bars above, so the juices drip into the tray. Cook for around 3 hours, or until cooked through and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear it's done.
From harighotra.co.uk


SPICED ROAST GOOSE RECIPE
Crecipe.com deliver fine selection of quality Spiced roast goose recipes equipped with ratings, reviews and mixing tips. Get one of our Spiced roast goose recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Gordon's Christmas roast goose Bbcgoodfood.com Gordon Ramsay shows you how to cook the chefs’ choice of Christmas …
From crecipe.com


PERFECT SPICED ROAST GOOSE RECIPE - FOOD.COM | RECIPE | RECIPES, …
Dec 23, 2017 - You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose wi…
From pinterest.nz


ROAST GOOSE WITH FIVE SPICE AND HONEY | DINNER RECIPES | WOMAN …
2018-12-05 Place the goose on the rack in the preheated roasting pan, breast side up, and roast for 15 minutes. Turn the setting down to 170°C/Gas 3 and roast for another 30 minutes. Take the goose out of the oven and pour off some of the fat from the roasting tin (save for roasting potatoes). Drizzle the honey over the goose, put back in the oven and ...
From womanandhome.com


PERFECT SPICED ROAST GOOSE RECIPE - FOOD.COM
Sep 6, 2012 - You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose wi…
From pinterest.co.uk


SPICED ROAST GOOSE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Spiced Roast Goose Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Gluten Free Breakfast Healthy Camping Recipes Prepare Ahead Light Chocolate Mousse Recipe Healthy ...
From recipeshappy.com


ROAST GOOSE RECIPES | BBC GOOD FOOD
Raymond’s roast goose. A star rating of 4.2 out of 5. 8 ratings. Raymond Blanc's recipe for this classic Christmas bird yields perfectly tender leg and breast meat and crisp, golden skin. See more Roast goose recipes. Advertisement.
From bbcgoodfood.com


PERFECT SPICED ROAST GOOSE RECIPE - RECIPEZAZZ.COM
Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results. A 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags. Cooking time is oven roasting time, Prep time includes 5 hour marinating time
From recipezazz.com


PERFECT SPICED ROAST GOOSE | HOW TO COOK THE TANDOORI GOOSE …
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
From youtube.com


BRINED ROAST GOOSE WITH ORANGE GLAZE RECIPE - THE SPRUCE EATS
2021-12-06 The secrets are to first soak it in a brine and then baste it as it's roasting. This brine is spiced with cardamom, cinnamon, and allspice and the glaze is bursting with orange flavor. Featured Video. Before you get started, be sure you have a bag or container that will fit the goose so the brine will cover it thoroughly.
From thespruceeats.com


SNOW GOOSE RECIPE GORDON RAMSAY - CREATE THE MOST AMAZING …
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From recipeshappy.com


ROAST GOOSE WITH SPICED PEARS RECIPE - FOOD NEWS
Prick the breast of the goose all over with a fork and rub with coarse salt and freshly ground pepper. Place the bird in a tray and roast for 30 minutes, then pour off the fat and use to roast your potatoes and any other root veg. Reduce the oven to 170°C, gas mark 3 and cook for the remaining time, pouring off excess fat once or twice.
From foodnewsnews.com


ROAST GOOSE - YOUTUBE | GOOSE RECIPES, PERFECT FOOD, GORDON …
Aug 25, 2015 - This Pin was discovered by Schiltz Foods, Inc. - Roast Go. Discover (and save!) your own Pins on Pinterest. Aug 25, 2015 - This Pin was discovered by Schiltz Foods, Inc. - Roast Go. Discover (and save!) your own Pins on Pinterest. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


PERFECT SPICED ROAST GOOSE - GLUTEN FREE RECIPES
Perfect Spiced Roast Goose might be just the main course you are searching for. This gluten free and dairy free recipe serves 1. One portion of this dish contains around 741g of protein, 1553g of fat, and a total of 17128 calories. If you have water, pepper, onion flakes, and a few other ingredients on hand, you can make it. To use up the ...
From fooddiez.com


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