Roast goose with Christmas spices, black cherry gravy, goose-fat roast potatoes and mustard greens

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.

Thaw the goose if frozen.

Remove the large chunks of fat from the cavity and leave them in the roasting pan to render.

Leave the neck and giblets in the pan for the gravy.

Score the skin of the goose with a freshly sharpened knife, making shallow cuts through the skin and fat layer.

Make parallel cuts across the skin to create a diamond pattern.

Rub the scored skin with salt and a mixture of cinnamon, ground ginger, nutmeg, and cloves.

Place the goose breast-side up into a cold oven.

Insert a thermometer probe into the deepest part of the breast.

Set the oven to 300°F (150°C) and roast for about 45 minutes.

Par-boil the small potatoes in a big pot of water for about 20 minutes until fork-tender.

After 45 minutes, check the goose; the breast meat should be approaching 140°F (60°C).

Remove the breast meat from the goose and wrap it in foil to keep warm.

Flip the goose over to roast the legs and thighs, which should be cooked to at least 175°F (80°C).

Drain the par-boiled potatoes and lay them out on a sheet pan.

Coat the potatoes with goose fat and season with pepper and salt.

Roast the potatoes in the oven with the goose at 400°F (200°C) for about 45 minutes.

Crush each potato slightly with a heavy glass to expose the starchy flesh before returning them to the oven.

Remove excess fat from the roasting pan, leaving behind the solids for gravy.

Heat the remaining fat in the roasting pan on medium heat and stir in flour to make a roux.

Cook the roux until it starts to brown and the raw flour taste is gone.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens