The Perfect Roast Goose Recipe

goose

🥗Healthier: duck

💰Cheaper: chicken

Duck is a more affordable alternative while still providing rich flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

red wine

🥗Healthier: grape juice

💰Cheaper: cider

Grape juice maintains sweetness without alcohol.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup adds a unique flavor while being a natural sweetener.

Give the goose a general once over to remove any remaining feathers.

French trim the wings by making an incision around the base of the winglet, cracking through the wing bone with a chopper, and tidying up with a butcher's knife.

Score the fat of the goose all over the breast using a razor blade or sharp knife.

Remove the wishbone by exposing the breast meat, hooking a knife behind the wishbone, and detaching the bones with a pull and a twist.

Trim excess fat and tuck the neck skin back underneath the goose.

Season the goose generously with salt all over and inside the cavity.

Prepare a honey rub using local honey mixed with nutmeg, five spice, cinnamon, ginger, and vanilla.

Mix the honey rub until well combined.

Place the goose on a greaseproof and tin foil boat to catch juices and fat.

Roast the goose in a 120°C (248°F) oven for 25 minutes, ensuring plenty of space for air circulation.

Rest the goose for around 20 minutes after roasting to allow heat to permeate into the breast and cook the legs.

Lather the honey glaze all over the goose after resting, ensuring every inch is covered.

Check the firmness of the breast by poking it gently.

Use a temperature probe to check for a core temperature of 58 to 60°C (136 to 140°F) for medium doneness.

Carve the goose with long sweeping motions, aiming for a good amount of pink and a tiny bit of juice left in the meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens