This roast goose recipe is so easy and you’ll get such a delicious sweet and savoury flavour. By pricking the skin up to one hundred times, it allows the fat to escape when cooking which achieves a really crispy and tasty skin.
I absolutely love roast goose done this way. Goose is a real treat.
If you’ve every cooked a goose, you’ll already know that there isn’t much meat on the bird. It might look big but it has a very large cavity in comparison to other birds.
What you do get is some amazingly rich and tasty meat. A little really does go a long way. Be sure to serve the roast goose with other things though to fill you up if you are serving a group.
Top Cooking Tip…
This little snippet of advice is not in the recipe below. Some might find it a bit strange but it works!
If you have a bicycle pump, clean the end thoroughly. Then stick it under the skin and start pumping. The air will separate the skin from the meat without tearing it.
This will give you a much crispier skin. That crispy skin is what makes a good roast goose meat great!
Why not spice it up?
One thing I like about this recipe is its simplicity. It’s delicious just as it is but I do like to spice it up from time to time.
Try adding about 1 tablespoon Kashmiri chilli powder to the honey. By doing this, yu will get a nice kick that isn’t too spicy but works really well with the sweet and savoury flavours in the roast goose.
If you love roast goose, you might like some of these too!
- 1 x 10lb goose with giblets
- 500ml (2 cups) water
- 300ml (1 1/3 cup) soy sauce
- 2 tablespoons runny honey
- 1 tablespoon rapeseed oil
- 1 teaspoon garam masala
- 2 celery sticks – roughly chopped
- 1 litre (1 US QT) chicken stock
- 1 carrot – roughly chopped
- 1 onion – roughly chopped
- 1 teaspoon black peppercorns
- 1 head garlic - separated and cloves smashed
- 125m (1/2 cup) sweet apple cidre
- 2 teaspoons plain flour or chapatti flour
- Salt and pepper to taste
- Stir the water, soy sauce, celery and one tablespoon honey together in a sauce pan over medium high heat and simmer for about tem minutes. Allow to cool to room temperature.
- Using a sharp knife, pierce the skin of the goose about 100 times, especially under the wings and legs where the bird is quite fatty. Remove all the fat from the inside of the cavity along with the giblets. Retain the giblets. You can melt the fat on the hob in a pan as it is really good for roasting potatoes.
- Place the goose in a large bowl or deep tray and cover it with the marinade. Allow to marinate, turning every 30 minutes for two hours or for even better results, marinate overnight, turning less often of course.
- When ready to cook, preheat your oven to its highest setting. Remove the goose from the marinade and discard the marinade. Dry it with kitchen towel.
- Mix the remaining honey with the rapeseed oil and garam masala and rub it into the skin. Season generously with salt and freshly ground pepper.
- Place the goose in a roasting pan, covered with tinfoil and roast for 20 minutes in the high heat. Then reduce the temperature to 180c (350f).
- Meanwhile, simmer the giblets in about a litre (1 US QT) water or chicken stock with the carrot, onion, bay leaf, peppercorns, garlic and the remaining soy sauce.
- For the last hour of roasting, uncover your goose. When it is cooked through and has crispy skin (90 - 120min), transfer it from the oven to a cutting board to rest. Skim as much of the fat from the cooking juices as possible.
- Whisk the cidre with the flour until it is smooth with no lumps and add it to the gravy, and simmer for about ten minutes to reduce.
- When the gravy has thickened to your preferred consistency, season it with salt and pepper to taste. Carve the goose and serve it with the gravy and your choice of side dishes.
I hope you enjoy this roast goose recipe. If you do give it a try, please don’t be a stranger. Leave a comment. I’d love to hear from you.