Goose Recipe

Goose Recipe

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Goose is a traditional English favourite for Christmas meals, and provides a richly flavored center piece for any Holiday gathering. Try this traditional Roast Goose recipe for your very own Christmas Goose!

Goose is a traditional English favourite for Christmas meals, and provides a richly flavored center piece for any Holiday gathering. Try this traditional Roast Goose recipe for your very own Christmas Goose!

Ingredients

Prep Time

15 min

Total Time

2.5 hrs

Yield

We have 10-12# full geese available that serve 8-10 people.
  • Goose
  • Salt
  • Pepper
  • 1 Lemon ( zested)
  • 1 Lime ( zested)
  • 1 bunch Parsley ( fresh sprigs)
  • 1 bunch Sage ( fresh)
  • 1 bunch Thyme ( fresh sprigs)
  • 1 Tbsp Parsley

Directions

  • 1

    Remove giblets and excess fat from the interior of the goose. Pull the legs and wings away from the body of the goose, then, with a sharp knife, lightly score the skin of the breast and legs in a criss cross pattern. Pat the skin of the bird dry and season.

  • 2

    Generously season the outside of the goose with salt and pepper. Rub the lemon & lime zest, along with salt and pepper on the inside of the bird. Take the zested fruit, along with the herbs and place on the inside of the cavity.

  • 3

    Place goose on a rack over a roasting pan and put into an oven preheated to 325ºF. Roast for 1 hour then remove from the oven. Drain the fat from the pan. Save this fat for further uses, if desired. It is an excellent fat that can be used in the same way you would use duck fat.

  • 4

    Return to the oven and roast for one more hour at 325ºF, then turn down heat to 275ºF. Roast for approximately 30 minutes more, until the goose reaches 165ºF in the middle of the breast. The total cooking time should be about 15 minutes per pound.

  • 5

    Let the goose rest for 20 – 30 minutes before carving, then remove the aromatics from the cavity, and carve as you would any other poultry bird. Enjoy!


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Recommended Pairings

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Pairs great with:

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Pairs great with:

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