Roast Goose Recipes

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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.

ROAST GOOSE



Roast Goose image

Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich - a cranberry relish, for instance, sweetened but not overly so.

Provided by Sam Sifton

Categories     brunch, dinner, roasts, main course

Time 3h15m

Yield Serves 10 to 12.

Number Of Ingredients 4

1 whole goose, approximately 12 pounds
Kosher salt
Freshly ground black pepper
3 pounds small potatoes, ideally red or Yukon gold, peeled

Steps:

  • Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
  • Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
  • Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
  • After an hour's roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
  • After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
  • Remove potatoes from pan and keep them warm under foil until ready to serve.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 57 grams, Carbohydrate 25 grams, Fat 89 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 26 grams, Sodium 933 milligrams, Sugar 1 gram

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

ROASTED CHRISTMAS GOOSE



Roasted Christmas Goose image

Provided by Food Network

Categories     main-dish

Time 16h35m

Yield 6 to 8 servings

Number Of Ingredients 32

One 14- to 16-pound goose
1/4 cup sea salt
1 lemon, halved
1 apple, cut into chunks
1 potato, cut into chunks
1 orange, sliced
1 cup chopped celery
Basting Syrup, recipe follows
Stuffing, recipe follows
Cumberland Sauce, recipe follows
1/3 cup corn syrup
1/3 cup cane syrup
1/3 cup melted butter
1/4 cup light brown sugar
2 tablespoons brandy
3 cups whole chestnuts, roasted and peeled
One 14-ounce bag stuffing mix
1 cup raisins
1/2 cup chopped celery
1/4 cup diced apple
1/4 cup diced onion
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups chicken stock
3/4 cup melted butter
1/4 cup heavy cream
1 1/2 cups beef stock
3/4 cup port wine
3/4 cup red wine vinegar
3 shallots, peeled and chopped
1 tablespoon crushed black peppercorns
3 oranges, juiced

Steps:

  • Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
  • Preheat oven to 450 degrees F.
  • Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
  • Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
  • Carve goose and serve with Stuffing and Cumberland sauce.
  • Mix all ingredients together in a small bowl.
  • Preheat oven to 350 degrees F.
  • Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
  • Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
  • In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

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.

ROASTED WILD GOOSE OR DUCK



Roasted Wild Goose or Duck image

This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.

Provided by Kitten

Categories     Meat and Poultry Recipes     Pork

Time 4h10m

Yield 10

Number Of Ingredients 16

1 (12 pound) whole goose, skinned
2 sticks cold butter, cut into small pieces
1 ½ cups fresh cranberries
½ cup raisins
1 large orange with peel, chopped
1 medium onion, chopped
1 large apple - peeled, cored, and quartered
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon minced garlic, or to taste
1 bay leaf, broken into pieces
salt and ground black pepper to taste
kitchen twine
2 sheets aluminum foil
1 pound bacon

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
  • Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
  • Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
  • Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
  • Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.

Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g

ROAST GOOSE WITH SWEET GLAZE



Roast Goose with Sweet Glaze image

While goose is thought of as a traditional Christmas entree, some people do not care for the all dark meat bird. My recipe will change their mind in one bite. The sweet citrus glaze compliments the rich, juicy meat perfectly. -Colleen Sturma, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 10 servings.

Number Of Ingredients 10

1 domestic goose (10 to 12 pounds)
1 teaspoon salt
2 small navel oranges, quartered
1 small onion, quartered
2 garlic cloves
3/4 cup orange marmalade
3 tablespoons Dijon mustard
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon pepper

Steps:

  • Sprinkle goose and inside cavity with salt. Prick skin well with a fork. Place the oranges, onion and garlic in cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. Cover loosely with foil if goose browns too quickly. If necessary, drain fat from pan as it accumulates., In a small saucepan, combine the marmalade, mustard, soy sauce, brown sugar and pepper. Cook and stir over medium heat until heated through. During the last 15 minutes of cooking, baste some of the glaze over goose., Place goose on a serving platter; cover and let stand for 15 minutes before carving. Just before serving, brush with remaining glaze.

Nutrition Facts : Calories 728 calories, Fat 47g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 630mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 55g protein.

ROAST CHRISTMAS GOOSE



Roast Christmas Goose image

I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. -Rosemarie Force, White Stone, Virginia

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 6

1 domestic goose (10 to 12 pounds)
Salt and pepper
1 medium apple, peeled and quartered
1 medium navel orange, peeled and quartered
1 medium lemon, peeled and quartered
1 cup hot water

Steps:

  • Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.

Nutrition Facts : Calories 376 calories, Fat 26g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

ROAST GOOSE



Roast Goose image

I just ordered a goose for Christmas. This is one of the recipes I'm considering making. I got this off another site, and altered it very slightly. I haven't made it so prep times, which include resting the goose, are just a guess!

Provided by JustJanS

Categories     Goose

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (12 lb) goose
1 head garlic, cut in half
1 small onion, cut in half
1 lemon, cut in half
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup marsala or 1/3 cup other sweet wine
2 cups canned chicken broth
1 cup pitted prune, halved

Steps:

  • Place the oven rack in lowest position, and preheat your oven to 425f.
  • Trim and discard any excess fat around the goose's neck and cavity.
  • Rinse the bird with cool water.
  • Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
  • Place the garlic, onion and lemon halves in the cavity.
  • Tie the legs together to close the cavity.
  • Season the bird with the salt and pepper and place breast up in a roasting pan.
  • Place the neck next to the goose.
  • Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
  • This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
  • Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
  • Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
  • Discard the neck.
  • Pour off any further excess fat, and place the pan on a burner over medium heat.
  • Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
  • Add the broth, and reduce to a thinish gravy consistency.
  • Add the prunes, cook for 5 minutes, or until the fruit has plumped up.
  • Check for seasonings and serve with the goose meat.
  • Discard the cavity filling.

Nutrition Facts : Calories 1319.6, Fat 83.5, SaturatedFat 26.1, Cholesterol 343, Sodium 890.3, Carbohydrate 27, Fiber 3.2, Sugar 12.2, Protein 99.9

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From foodrepublic.com


HOW TO ROAST A GOOSE (CHRISTMAS GOOSE RECIPE) - SEEKING GOOD …
2020-02-27 Preheat oven to 400 degrees F. Remove goose from brine and prick the skin with a fork (or score with a knife). Set goose on a rack of a roasting pan. Pour apple cider vinegar evenly over the top of the goose and then pour water in the bottom of the pan. Generously season with salt and pepper.
From seekinggoodeats.com


ROAST GOOSE WITH PORT GRAVY RECIPE - RECIPES.NET
2021-12-17 On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. 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. Whisk chicken broth mixture into …
From recipes.net


ROAST GOOSE - EVERYDAY DELICIOUS
2020-12-08 STEP 9: Add the vegetables, herbs, wine, and water to the baking dish. Place the goose breast side down on the vegetables and bake it for 30 minutes at 450°F/230°C. Reduce the temperature to 350°F/180°C and bake it for half of the remaining time (based on the calculated baking time).
From everyday-delicious.com


CHINESE ROAST GOOSE RECIPE - EATING RICHLY
Put on a rack in a roasting pan, breast side up and pour a small amount of water in the pan. Cover with foil and place in the oven to roast for three hours. While goose begins roasting, start the gravy by placing neck, giblets, 2 TBS black vinegar, 1 cup wine, carrots and onions in a pot. Add enough water to just cover the ingredients.
From eatingrichly.com


HOW TO ROAST A GOOSE - THE SPRUCE EATS
2019-10-19 Steps to Roast the Goose. Preheat the oven to 350 F. Prep the goose by pricking the skin with a heavy gauge needle or safety pin. Prick at an angle so you don't go too deep. You only want to pierce the skin and the fat, not the flesh underneath. Season inside and out with Kosher salt and freshly ground black pepper.
From thespruceeats.com


WHAT TO SERVE WITH CHRISTMAS ROAST GOOSE? 8 BEST SIDE DISHES
2022-07-15 1 – Sesame Noodle Salad. This salad is a spicy and crunchy dish that goes well with roast goose. It’s also very simple to make – this recipe takes just 25 minutes and contains only six main ingredients: sesame oil, rice vinegar, brown sugar, salt, red bell pepper, and udon noodles. The dish has an Asian feel, making it a good choice for ...
From eatdelights.com


ROAST GOOSE RECIPE WITH HONEY ORANGE GLAZE - WENT HERE 8 THIS
2019-12-18 This helps the fat to render. Place the goose on a roasting rack, breast side down, and roast for 1 hour. Drain excess fat from the pan and reserve. Flip the goose over and roast another hour. Drain excess fat from the pan and reserve. Turn the heat up to 400 degrees and brush the goose with half of the honey glaze.
From wenthere8this.com


ROAST GOOSE RECIPES | BBC GOOD FOOD
Raymond’s roast goose. 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.
From bbcgoodfood.com


HOW TO ROAST A CHRISTMAS CANADA GOOSE | FIELD & STREAM
2014-12-11 Directions Preheat your oven to 375 degrees. Use a paper towel to pat the goose dry, then rub a generous amount of butter all over the bird. Squeeze the lemon and orange juice over the goose.
From fieldandstream.com


ROAST GOOSE WITH APPLE MAPLE GLAZE - TRAEGER
Score the skin of the goose with a sharp paring knife in a cross hatch, being careful to pierce just the skin and not the flesh. This helps the fat drain off during roasting. Submerge the goose in the brine and refrigerate for 24 hours.
From traeger.com


ROAST GOOSE RECIPES - BBC FOOD
A roast goose is a classic Dickensian Christmas feast. It's much more forgiving than turkey, and makes those delicious goose fat potatoes. The leftovers …
From bbc.co.uk


HOME-STYLE ROAST GOOSE RECIPE - SIMPLE CHINESE FOOD
Half a goose is cleaned. 2. Chop garlic and ginger; stir well with light soy sauce, salt, sesame oil, sugar and five-spice powder to make a marinade. 3. Pour ginger, garlic and marinade on the goose. 4. Spread the sauce evenly with your hands, press and touch for a while, then marinate for 2 hours, turn over halfway and press and touch. 5.
From simplechinesefood.com


33 WAYS TO COOK A WILD GOOSE - SURVIVAL SULLIVAN
2020-12-04 Get the recipe. Wild Goose with Giblet Stuffing. Sage, parsley, garlic, and lemon all add flavor to this roast goose. The stuffing is made from giblets, crumbled corn bread, apples and various herbs and spices, to ensure it remain moist. Get the recipe. Goose Breasts with Orange Glaze. This is a fairly quick recipe – 40 minutes from start to ...
From survivalsullivan.com


SLOW ROAST GOOSE WITH BLACK CURRANT SAUCE - OMNIVORE'S COOKBOOK
2017-12-04 Adjust oven rack to the lower third. Preheat oven to 120°C (250°F). Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack. Prepare a plate. Transfer the neck and giblets from the goose cavity to the plate, and save for making stock later. Use a pair of poultry shears to trim the neck skin.
From omnivorescookbook.com


ROASTED WILD GOOSE RECIPE - RECIPES.NET
2022-03-21 Instructions. Preheat the oven to 325 degrees F. Rinse and pat the goose dry. Place the cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using hands until a large ball of butter and fruit is formed. Stuff the ball of butter into the body cavity of ...
From recipes.net


HOW TO COOK GOOSE - EASY CHRISTMAS ROAST GOOSE - SEW WHITE
2021-08-30 When there are 15 minutes left take out the goose and remove the foil and the bacon. Drizzle over the glaze and pop the goose back in the oven for 15 minutes. Check the goose is cooked by sticking a knife into the flesh and check the juices run clear. Make sure to check the wings and in the thicker areas.
From sewwhite.com


CHRISTMAS GOOSE DINNER | FOOD & WINE
2018-03-13 Separate the skin from the meat, then steam the goose before roasting—an adaptation of a Chinese technique that helps the bird baste in its own fat and ensures crispy skin. F&W's Ultimate ...
From foodandwine.com


HOW TO MAKE THE BEST ROAST GOOSE WITH SAGE AND ONION STUFFING …
2021-12-18 Watch the Easy Roast Goose Recipe with a Port Wine Cherry Sauce and Sage and Onion Stuffing video. Learn how to make this delicious Roast Goose with Sage and Onion Stuffing and a scrumptious Port Wine Cherry Sauce for the perfect Charles Dickens Christmas Carol Dinner! * Affiliates note: As an Amazon Associate I earn from qualifying purchases ...
From marysnest.com


ROAST GOOSE RECIPE - RAYMOND BLANC OBE
Roast goose recipe. Charles Dickens raved about it for a reason! rb-icon-serves. Serves 8-10. rb-icon-preparation. Preparation 30 Mins. rb-icon-time. Cooking Time 150 Mins. 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 ...
From raymondblanc.com


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


NIGEL SLATER’S GUIDE TO CHRISTMAS PART 2: THE GOOSE
2017-11-28 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 ...
From theguardian.com


ROASTED GOOSE – WEIHNACHTSGANS - SASKATCHEWAN GERMAN COUNCIL
Place goose in large saucepan and pour in water; water should be 3.8 to 5 cm (1.5 to 2 inches) high. Place covered pot in baking oven at 120°C (248°F), regularly checking roast. After about one hour, carefully take out roast. Drain and keep water with extruded goose fat and put goose aside. Next, put rest of finely cut apples, chopped onion ...
From saskgermancouncil.org


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