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.

Defrost the goose in the refrigerator for 48 hours.

Remove any leftover feathers and quills from the skin of the goose.

Remove the liver, giblets, and neck from the goose and place them in a medium-sized pot.

Trim off the wing tips and add them to the pot with some onion, vegetables, and herbs.

Boil the mixture for three hours to make poultry stock.

Dry the inside and outside of the goose with a paper towel.

Rub kosher salt and black pepper inside the cavity of the goose.

Stuff the cavity with chopped onion, chopped apple, thyme, and sage.

Tie off the drumsticks using butcher's cord.

Rub kosher salt on the outside of the bird and refrigerate uncovered for 24 hours.

Take the goose out of the fridge and let it come to room temperature for about an hour.

Pierce the skin of the goose with a brochet to allow fat to melt away during roasting.

Preheat the oven to 325°F.

Place the goose on a wire rack in a roasting pan and roast for one hour.

Prepare a glaze with 1 tablespoon of honey, 1/2 cup of orange juice, 1 teaspoon of cinnamon, and 1/4 teaspoon of cayenne pepper.

Remove the goose from the oven after one hour and collect the fat from the pan.

Return the goose to the rack in the roasting pan and lower the oven temperature to 275°F.

Roast for an additional two hours, basting the goose with the glaze every 15 minutes.

Check the internal temperature of the breast, aiming for 150°F or 66°C.

Let the goose rest for 45 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens