EASY ROAST GOOSE RECIPE RECIPES

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ROAST GOOSE RECIPE - NYT COOKING



Roast Goose Recipe - NYT Cooking image

Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich — a cranberry relish, for instance, sweetened but not overly so.

Provided by Sam Sifton

Total Time 3 hours 15 minutes

Yield Serves 10 to 12.

Number Of Ingredients 4

1 whole goose, approximately 12 pounds
Kosher salt
Freshly ground black pepper
3 pounds small potatoes, ideally red or Yukon gold, peeled

Steps:

  • Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
  • Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
  • Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
  • After an hour’s roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
  • After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
  • Remove potatoes from pan and keep them warm under foil until ready to serve.

Nutrition Facts : @context http//schema.org, Calories 1086, UnsaturatedFatContent 57 grams, CarbohydrateContent 25 grams, FatContent 89 grams, FiberContent 3 grams, ProteinContent 45 grams, SaturatedFatContent 26 grams, SodiumContent 933 milligrams, SugarContent 1 gram

SPICED ROAST GOOSE | GAME RECIPES | JAMIE OLIVER RECIPES



Spiced roast goose | Game recipes | Jamie Oliver recipes image

If you fancy a change from turkey on Christmas day, try roast goose – rich and golden with crispy skin, it’s a real treat!

Total Time 3 hours 45 minutes

Yield 8

Number Of Ingredients 22

1 x 4 kg whole goose (ask your butcher for the giblets, too)
olive oil
1 clementine
½ a bunch of fresh rosemary (15g)
2 onions
3 carrots
3 sticks of celery
1 handful of fresh bay leaves
1 lug of port
2 heaped tablespoons plain flour
1 litre organic chicken stock
1 pomegranate
90 g star anise
90 g fennel seeds
75 g coriander seeds
30 g Sichuan pepper
15 g cloves
60 g cinnamon sticks
1 large pinch of saffron
90 g soft brown sugar
60 g sea salt
30 g whole black peppercorns

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve.
    3. With a fork or the tip of a sharp knife, prick the fatty lump under the goose’s wing to help the fat melt out.
    4. Rub the goose all over with a little olive oil and 2 heaped tablespoons of the spice mix, making sure you get into all the nooks and crannies. Keep the remaining spice mix for another day – it’s incredible on all roasted or grilled meats.
    5. Prick the clementine all over with a sharp knife, then place into the goose's cavity with a few rosemary sprigs.
    6. Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets. Toss well, add 150ml of cold water, then place the tray on the bottom shelf of the oven.
    7. Pop the goose directly on the bars above, so the juices from the goose drip into the tray, leaving you with crisp, beautifully succulent meat. Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it’s done.
    8. When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray (reserve it in a jar with a few extra bay leaves to make amazing roasties or my sweet glazed carrots), then place the tray on the hob over a high heat.
    9. Add the port and cook for around 3 minutes, or until reduced. Stir in the flour for a minute, then pour in the stock. Reduce to a simmer for around 10 minutes, or until thickened to a nice gravy consistency. Sieve into a medium pan, then set aside.
    10. When the time’s up on the goose, remove it from the oven, cover with a double layer of tin foil and a tea towel and leave to rest for 20 to 25 minutes.
    11. Remove the tray from the oven, skim away and reserve the fat, then pour any juices into the gravy. Warm up the gravy on a medium heat.
    12. Once rested, place the goose on a board and remove the skin – pop this into the oven for another 10 minutes to crisp it up nicely (keep an eye on it!).
    13. Carve away the legs, then shred the meat with two forks, discarding the bones. Carefully slice away the breasts, then slice up and place on a platter with the remaining shredded meat.
    14. Halve the pomegranate, then holding it in the palm of your hand cut-side down over the platter, bash the back with a wooden spoon so the seeds come tumbling out. Snap the crispy skin over the top, then serve with your hot gravy and all the trimmings.

Nutrition Facts : Calories 836 calories, FatContent 54.2 g fat, SaturatedFatContent 16.7 g saturated fat, ProteinContent 73.9 g protein, CarbohydrateContent 14 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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GORDON'S CHRISTMAS ROAST GOOSE RECIPE | BBC GOOD FOOD
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
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Total Time 4 hours 5 minutes
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Calories 800 calories per serving
  • At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
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ROAST GOOSE RECIPE | FOOD NETWORK
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  • Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
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ROAST GOOSE | GOOSE RECIPES | JAMIE OLIVER RECIPES
If you’ve never had roast goose before, it’s an absolute must. This method is reliable and will give you an experience you definitely won’t forget, whether it’s the first meal from it, or using up the lovely leftovers it gives you (if there are any!).
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Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 487 calories per serving
    1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper.
    3. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil.
    4. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone.
    5. Now you’ve got two choices. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast.
    6. Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings.
    7. Your second choice is to let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day.
    8. To reheat, put the whole tray back in a preheated oven at 180°C/350°F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above.
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CLASSIC ROAST GOOSE WITH CIDER GRAVY RECIPE | BBC GOOD FOOD
A foolproof guide to cooking this festive favourite with a simple gravy
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Total Time 4 hours
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Calories 956 calories per serving
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ROAST GOOSE RECIPE - BBC FOOD
The Hairy Bikers make the best roast goose. Their easy and delicious recipe is perfect for Christmas or festive meals. Make their amazing stuffing and gravy recipes which are also included in this recipe for one epic dinner.
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Reviews 3.9
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  • Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.
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CHRISTMAS DUCK RECIPES | JAMIE OLIVER POULTRY RECIPES
This whole roast duck stuffed with festive spices makes a gorgeous change to Christmas turkey
From jamieoliver.com
Total Time 3 hours
Cuisine british
Calories 652 calories per serving
    1. Pick the leaves off one rosemary sprig. Grate half the nutmeg and zest both oranges. Cut the oranges in half and set aside for stuffing the duck.
    2. Put everything on a board with one tablespoon of sea salt and chop it all up. Rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.
    3. Preheat the oven to 180°C/350°F/gas 4 and arrange the shelves on the middle and bottom levels. Stuff the ducks with the remaining rosemary sprigs, garlic cloves and reserved orange halves.
    4. Peel and quarter the onions, then trim and roughly chop the celery and carrots. Peel and chop the ginger. Scatter the veg and ginger in the bottom of a large, deep-sided roasting tray with the cinnamon and bay leaves. Roughly chop the reserved duck neck and giblets and add to the mix.
    5. Place the ducks breast-side up, straight on to the bars of the middle shelf, then pop the veg-filled roasting tray on the bottom shelf beneath the ducks ready to catch all the lovely fat that drips out of them.
    6. Meanwhile, peel the potatoes and cut them into chunks. Pop them in a pan and cover with cold, salted water. Bring to a simmer and parboil for 5 to 10 minutes, then tip into a colander and chuff them up a little.
    7. After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray. Spoon the fat from the veggie tray into a bowl. Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom – this is what you’re going to make your gravy with. Tip the water and brown bits into the pan with the veg, top up with 1 litre of water or chicken stock and place on a medium heat, skimming off any of the fat that rises to the top.
    8. Put your parboiled potatoes into the empty tray in the oven. Add a few more tablespoons of duck fat from the bowl, season, and place back underneath the ducks to cook for an hour.
    9. Meanwhile, heat a saucepan and add 2 tablespoons of duck fat. When it’s hot and melted, add the flour and stir with a wooden spoon until you have a paste. Stir in the contents of the saucepan and the Port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally. By now the ducks will have had 2 hours in the oven and will be done. Lift them on to a plate, cover loosely with tin foil and leave to rest for about 15 minutes.
    10. Pour the gravy through a sieve into a clean saucepan, pressing down on all the veg and other bits to extract as many flavours and juices as you can. Keep the gravy warm in the saucepan, again skimming off any fat on the surface.
    11. When you're ready to dish up – don’t carve the ducks! The best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin. Serve with your potatoes and gravy.
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For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
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ROAST GOOSE RECIPE - NYT COOKING
Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich — a cranberry relish, for instance, sweetened but not overly so.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 15 minutes
Calories 1086 per serving
  • Remove potatoes from pan and keep them warm under foil until ready to serve.
See details


SPICED ROAST GOOSE | GAME RECIPES | JAMIE OLIVER RECIPES
If you fancy a change from turkey on Christmas day, try roast goose – rich and golden with crispy skin, it’s a real treat!
From jamieoliver.com
Total Time 3 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 836 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve.
    3. With a fork or the tip of a sharp knife, prick the fatty lump under the goose’s wing to help the fat melt out.
    4. Rub the goose all over with a little olive oil and 2 heaped tablespoons of the spice mix, making sure you get into all the nooks and crannies. Keep the remaining spice mix for another day – it’s incredible on all roasted or grilled meats.
    5. Prick the clementine all over with a sharp knife, then place into the goose's cavity with a few rosemary sprigs.
    6. Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets. Toss well, add 150ml of cold water, then place the tray on the bottom shelf of the oven.
    7. Pop the goose directly on the bars above, so the juices from the goose drip into the tray, leaving you with crisp, beautifully succulent meat. Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it’s done.
    8. When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray (reserve it in a jar with a few extra bay leaves to make amazing roasties or my sweet glazed carrots), then place the tray on the hob over a high heat.
    9. Add the port and cook for around 3 minutes, or until reduced. Stir in the flour for a minute, then pour in the stock. Reduce to a simmer for around 10 minutes, or until thickened to a nice gravy consistency. Sieve into a medium pan, then set aside.
    10. When the time’s up on the goose, remove it from the oven, cover with a double layer of tin foil and a tea towel and leave to rest for 20 to 25 minutes.
    11. Remove the tray from the oven, skim away and reserve the fat, then pour any juices into the gravy. Warm up the gravy on a medium heat.
    12. Once rested, place the goose on a board and remove the skin – pop this into the oven for another 10 minutes to crisp it up nicely (keep an eye on it!).
    13. Carve away the legs, then shred the meat with two forks, discarding the bones. Carefully slice away the breasts, then slice up and place on a platter with the remaining shredded meat.
    14. Halve the pomegranate, then holding it in the palm of your hand cut-side down over the platter, bash the back with a wooden spoon so the seeds come tumbling out. Snap the crispy skin over the top, then serve with your hot gravy and all the trimmings.
See details


GORDON'S CHRISTMAS ROAST GOOSE RECIPE | BBC GOOD FOOD
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
From bbcgoodfood.com
Total Time 4 hours 5 minutes
Category Dinner
Cuisine British
Calories 800 calories per serving
  • At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
See details


ROAST GOOSE | GOOSE RECIPES | JAMIE OLIVER RECIPES
If you’ve never had roast goose before, it’s an absolute must. This method is reliable and will give you an experience you definitely won’t forget, whether it’s the first meal from it, or using up the lovely leftovers it gives you (if there are any!).
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 487 calories per serving
    1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper.
    3. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil.
    4. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone.
    5. Now you’ve got two choices. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast.
    6. Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings.
    7. Your second choice is to let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day.
    8. To reheat, put the whole tray back in a preheated oven at 180°C/350°F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above.
See details


EASY ROAST DUCK RECIPE - NYT COOKING
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
  • Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
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ROAST GOOSE WITH ROAST WINTER VEGETABLES, APPLE SAUCE AND ...
Try goose as a delicious alternative to turkey for your next roast. Follow this foolproof guide to make a perfect plate of goose, parsnips, swede, apple sauce and gravy.
From olivemagazine.com
Total Time 2 hours
Category Meat and poultry
Calories 984 calories per serving
  • Carve a couple of thin slices of breast per person, plus at least one piece each of the various different roast vegetables, a good trickle of the very rich gravy, and a generous tablespoon of the apple sauce.
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SLOW-COOKED GOOSE WITH CRANBERRY SALSA RECIPE | BBC G…
The salsa’s fruity, delicate heat is a good contrast to the richness of the goose, and makes a fresh alternative to the traditional cranberry sauce
From bbcgoodfood.com
Total Time 4 hours 35 minutes
Category Dinner, Main course, Supper
Calories 638 calories per serving
  • While the goose cooks, make the salsa. Fry the onions in the oil over a medium heat for 10-15 mins until golden brown. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients and keep in a warm place to allow the flavours to infuse. Carve the goose and serve with the salsa.
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ROAST GOOSE WITH FORCEMEAT AND SPICED CRANBERRY AND APP…
Nov 16, 2021 · Delia's Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing recipe. The sharpness and freshness of both the cranberries and apple make an excellent accompaniment to roast goose as they balance the richness of the meat. Also, giving the goose …
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