Easy Roast Goose Recipe with a Port Wine Cherry Sauce and Sage and Onion Stuffing

port wine

🥗Healthier: red grape juice

💰Cheaper: white grape juice

Red grape juice offers a similar flavor profile without the alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be made easily.

bread crumbs

🥗Healthier: whole grain bread crumbs

💰Cheaper: crushed crackers

Whole grain bread crumbs add fiber, while crushed crackers are often cheaper.

Remove the wrapper from the frozen goose and defrost it in the refrigerator for at least a day or two.

Remove the giblets from the cavity of the goose, including the neck, heart, gizzard, and liver.

Set the neck aside for making bone broth, chop the heart and gizzard to use in the stuffing, and sauté the liver with butter to make pate.

Cut off the bony wing tips of the goose using heavy-duty kitchen shears and set them aside for bone broth.

Pull back the flaps of skin on the bottom side of the cavity to reveal fat; cut away excess fat but save the flaps to cover the stuffing later.

Optionally remove the tail for presentation; set it aside for bone broth.

Trim some skin from the neck cavity but reserve a little to cover the stuffing.

Pierce the skin of the goose all over with a sharp fork or skewer to allow fat to render out during cooking, ensuring not to pierce the meat.

Prepare the stuffing by sautéing chopped onion and celery in butter until softened, then add chopped heart and gizzard, cooking until done.

Combine the sautéed mixture with bread crumbs and enough chicken stock to moisten; mix well to form stuffing.

Stuff the cavity of the goose with the prepared stuffing and secure openings with kitchen twine.

Place the goose in a roasting pan and roast in the oven, checking for doneness until the internal temperature reaches 165°F (74°C).

While the goose is roasting, prepare the port wine cherry sauce by combining port wine, cherries, sugar, and lemon juice in a saucepan over medium heat.

Simmer the sauce until it thickens slightly, about 10-15 minutes; mix cornstarch with water and add to thicken further if needed.

Once the goose is cooked, remove it from the oven and let it rest for 20 minutes before carving.

Serve the carved goose with the port wine cherry sauce drizzled over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens