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!).
Total Time 3 hours 30 minutes
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 487 calories, FatContent 34.4 g fat, SaturatedFatContent 10.5 g saturated fat, ProteinContent 43.5 g protein, CarbohydrateContent 1.8 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0.6 g salt, FiberContent 0.5 g fibre
ROAST CHRISTMAS GOOSE RECIPE: HOW TO MAKE IT
I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. —Rosemarie Force, White Stone, Virginia
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 25 minutes
Prep Time 10 minutes
Cook Time 02 hours 15 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.
Nutrition Facts : Calories 376 calories, FatContent 26g fat (8g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 84mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 30g protein.
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