Sear serving of Crispy Roast Goose
Ready to indulge in a delectable holiday feast? Swap the conventional turkey for an overlooked classic – roast goose! This rich, flavorful dish has been eclipsed by its cheaper, plentiful counterpart, but trust us, it's worth giving it another chance.
But where do you find this feathery delight? No fuss – just get your goose online! Keep in mind that gooses larger than 9 pounds will need a bit more time in the oven. For this recipe, you'll need a metal or wooden skewer and about 24 inches of butcher's twine.
While your goose is roasting away, it'll render out a generous helping of delicious fat. You can easily strain this fat and use it to replace olive oil in our Rosemary and Garlic Roasted Potatoes. Perfectly paired, right?
Need a delicious meal to pair with your holiday spirit? Check out our story on The Last Kodachrome Christmas for even more inspiration!
Ingredients:
- 1 (7-9 lb) goose, thawed if needed
- Salt
- Freshly ground black pepper
- Unbaked Prune & Apple Stuffing with Sausage
- 1/2 cup Madeira or ruby port
- 1 1/2 cups low-sodium chicken broth
- 2 tbsp unsalted butter (1/4 stick)
Instructions:
- A night before roasting: Remove the goose's contents from the cavity, discard the giblets, and reserve the neck. Trim and discard extra skin around the neck. Cut the wings at the joint between the flat and drumette, keeping the flats and wing tips for later use. Rub the goose all over with salt and place it, the flats, wing tips, and neck in a dish or on a baking sheet, cover with plastic, and refrigerate overnight.
- The next day, let the goose sit at room temperature for 30 minutes to an hour. Preheat your oven to 425°F (218°C) and arrange a rack in the middle.
- Pat the goose dry with paper towels and season it generously with more salt and pepper. Stuff 5 cups of the stuffing in the cavity, place the remaining stuffing in a dish, and refrigerate it to be baked later. Secure the cavity by sticking a skewer horizontally through the sides of the opening. Wrap the legs loosely with butcher's twine and place the goose breast-side down on a rack set in a large roasting pan. Place the neck and wing pieces in the pan too.
- Roast until the breast is lightly browned, about 30 minutes. Remove from the oven and use a spoon or baster to transfer any accumulated fat from the bottom of the pan to a bowl.
- Flip the goose so that it's breast-side up and brush or baste with some of the fat. Roast for 30 minutes more. Remove from the oven, brush or baste with some of the fat, and transfer the accumulated fat in the pan to the bowl.
- Reduce the oven temperature to 350°F (177°C). Roast the goose until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear, about 60 to 90 minutes more, basting every 30 minutes and transferring the accumulated fat to the bowl. Bake the remaining stuffing, still in the dish, at the same temperature until golden brown on top, about 35-40 minutes.
- Transfer the goose to a cutting board and let it rest for at least 30 minutes while you make the sauce.
- Remove the rack from the roasting pan and place it on the stove over medium-high heat. Add the Madeira or port and boil, scraping up the browned bits from the bottom of the pan with a wooden spoon, until the alcohol has almost evaporated, about 2 minutes. Add the chicken broth and simmer until reduced by a third, about 6 minutes. Strain the sauce through a mesh strainer into a small saucepan, stir in the butter, and season with salt and pepper as needed. Transfer the sauce to a serving dish and serve with the goose and stuffing.
And there you have it – a foolproof recipe for a mouthwatering roast goose! Enjoy your festive feast!
Tips:- For a more succulent goose, prick the skin all over with a fork before roasting to help release more fat.- If you want to season the goose with something other than salt and pepper, consider using a goose seasoning blend or a combination of herbs, spices, or fruit to impart a unique flavor.- If desired, you can garnish the finished dish with fresh herbs like parsley or rosemary for an added touch. Less than 15% of this article was derived from enrichment data.
Strain the delicious fat rendered by the roast goose and use it for baking the Rosemary and Garlic Roasted Potatoes, found online. Moreover, as you wait for your goose to roast, you can take advantage of the free time by checking out the story on The Last Kodachrome Christmas for a dash of holiday spirit and side dish inspiration. Lastly, aside from the goose and its prune & apple stuffing, you'll need a metal or wooden skewer and some low-sodium chicken broth to complete the nutrient-filled recipe.
