The Perfect Roast Goose Recipe For the Holidays

goose

🥗Healthier: chicken

💰Cheaper: duck

Chicken is leaner and more affordable than goose.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without the cost of wine.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

apples

🥗Healthier: pears

💰Cheaper: frozen apples

Pears can provide a similar sweetness and texture.

Find a frozen goose and thaw it in a bucket of water overnight.

Wash the goose inside and out, removing any blood.

Fish out the innards including the heart, kidneys, neck, and liver.

Pat the goose dry.

Fill the bottom of the roasting pan with water.

Salt the goose, optionally filling the inside with apples and herbs.

Close the sides of the goose using toothpicks and twine to secure it.

Preheat the oven to 350°F (175°C).

Place the goose in the oven with a lid on to steam it for about 1.5 hours.

Prepare the cabbage by cutting it into quarters and chopping it finely.

Sauté onions in ghee until soft.

Add the chopped cabbage to the sautéed onions and stir.

Chop one Fuji apple and add it to the cabbage mixture along with cloves and allspice.

Add a little water to the cabbage and cover to cook for about an hour.

Check on the goose after 1.5 hours; it should have released a lot of fat.

Let the goose sit overnight to gather more fat.

The next day, preheat the oven again to 350°F (175°C).

Salt the goose and place it back in the oven.

Drain the fat from the roasting pan, saving it for later use.

Roast the goose for another 30 minutes, checking on the fat release.

Remove the lid for the last 30 minutes to crisp the skin.

Make gravy by combining butter and flour in a saucepan, then adding the reserved goose juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary