HOW TO COOK GOOSE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ROAST GOOSE RECIPE - BBC FOOD



Roast goose recipe - BBC Food image

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.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 23

1 x 5kg/11lb oven-ready goose
1 onion, peeled and quartered
3 bay leaves, plus extra for garnish
3 small red apples (such as Cox or Discovery), cut in half horizontally
sea salt flakes
freshly ground black pepper
goose giblets
1 onion, chopped
2 carrots, chopped into 2cm/¾in pieces
1 celery stick, chopped into roughly 2cm/¾ pieces
2 bay leaves
small bunch fresh thyme
2 tbsp goose fat (reserved from cooking the goose)
2 onions, finely chopped
1 medium-sized cooking apple, peeled, cored and cut into quarters
1 tsp caster sugar
1 goose liver (optional)
100g/3½oz fresh white breadcrumbs
500g/1lb 2oz good-quality sausage meat
2 tbsp finely chopped fresh sage leaves, plus extra sage leave to garnish
2 heaped tbsp plain flour
300ml/10fl oz giblet stock (from above)
250ml/9fl oz dry cider

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper.
  • Put the quartered onion and three bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl.
  • Reduce the oven temperature to 180C/160C Fan/Gas 4.
  • Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.)
  • To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear.
  • Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes.
  • Increase the oven temperature to 200C/180C Fan/Gas 6.
  • Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use.
  • Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and season. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug.
  • For the stuffing, heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool.
  • Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm/8in square shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake.
  • Place the eating apples alongside the stuffing. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through.
  • For the gravy, hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible.
  • Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug.
  • 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.

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

More about "how to cook goose recipes"

CHRISTMAS CENTREPIECE RECIPES | BBC GOOD FOOD
Discover showstopping turkey alternatives for your Christmas dinner. We have delicious recipes for pork, beef, goose and salmon, plus plenty of veggie options
From bbcgoodfood.com
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


ROASTED CHRISTMAS GOOSE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 16 hours 35 minutes
Category main-dish
Cuisine american
  • In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.
See details


GOOSE RECIPES | JAMIE OLIVER
Goose recipes (2). Give goose a go! It’s a darker, richer meat than other birds and is a great alternative to a traditional Christmas roast. Take a look at our goose recipes below.
From jamieoliver.com
See details


ABSOLUTELY DO NOT COOK THIS GOOSE - LIFEHACKER.COM
Dec 17, 2021 · Like most older recipes, a more motivated cook could easily modernize this recipe. Season the goose well, roast it and make a different sauce. ... Unlike anti-masking theorists, the …
From lifehacker.com
See details


HOW TO COOK BEEF CHATEAUBRIAND JOINT - RECIPES …
Season the steak liberally with sea salt just prior to cooking & massage with a little goose or duck fat. Sear the steak on all sides over high heat creating a rich, dark crust then reduce to medium heat. Cook …
From farmison.com
See details


3 WAYS TO COOK GOOSE BREASTS - WIKIHOW
Dec 03, 2021 · Stir the ingredients so the goose breasts are coated in the sauce and put the lid on the slow cooker. Turn it on to LOW and leave the goose to cook until it's tender and cooked throughout. Start checking after it's cooked for 8 hours. If you'd like to cook it on HIGH, begin checking the goose …
From wikihow.com
See details


HOW TO COOK LAMB LIVER - RECIPES AND TIPS TO COOK AT H…
Massage with a little duck or goose fat, creating a very thin layer over the meat. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed. Cook …
From farmison.com
See details


VENISON RECIPES - RECIPES FOR DEER MEAT AND ELK | HANK SHAW
A general rule is to cook the tender cuts a bit less than you think, and to cook the tougher cuts a bit more than you think. I have found that while the taste of elk or moose or whitetail deer or mule deer may differ slightly, the cooking methods and recipes …
From honest-food.net
See details


ROAST GOOSE - WIKIPEDIA
Roast goose is a dish found in Chinese, European, and Middle Eastern cuisines.The goose is in the biological family of birds including ducks, geese, and swans, known as the family of …
From en.m.wikipedia.org
See details


HOW TO ROAST A GOOSE - THE SPRUCE EATS
Oct 19, 2019 · Why Cook Goose . Goose is extremely fatty, similar to duck. They're big enough to serve a large crowd: in the ballpark of 10 to 12 pounds for a young goose. (To be precise, what we roast is technically a gosling, about 6 to 8 months of age.) Like duck, it's also a red-meat bird and goose …
From thespruceeats.com
See details


SPICED AND SUPERJUICY ROAST TURKEY | NIGELLA'S RECIPES ...
Melt the goose fat (or butter) and maple syrup together slowly over a low heat. Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking …
From nigella.com
See details


3 WAYS TO COOK GOOSE BREASTS - WIKIHOW
Dec 03, 2021 · Stir the ingredients so the goose breasts are coated in the sauce and put the lid on the slow cooker. Turn it on to LOW and leave the goose to cook until it's tender and cooked throughout. Start checking after it's cooked for 8 hours. If you'd like to cook it on HIGH, begin checking the goose …
From wikihow.com
See details


HOW TO COOK A GOOSE | BBC GOOD FOOD
How to roast a goose. Unlike turkey and chicken, which should be roasted until the meat is an opaque white, goose can be served slightly pink. However, the legs need cooking for a lot longer than the breast, so keep the temperature low.
From bbcgoodfood.com
See details


ROAST GOOSE RECIPE, HOW TO ROAST A GOOSE - SIMPLY RECIPES
Oct 27, 2021 · Put the goose (minus the breasts) back into the oven. Let this cook for another 30 to 40 minutes. Watch the goose gravy. If it gets too thick, add a little water. After 30 minutes, probe the thickest part of the goose’s thigh with a thermometer. Remove the goose …
From simplyrecipes.com
See details


HOW TO COOK LAMB LIVER - RECIPES AND TIPS TO COOK AT HOME
Massage with a little duck or goose fat, creating a very thin layer over the meat. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed. Cook 2 to 3 minutes each side for pink. Finish by …
From farmison.com
See details


ROAST GOOSE - WIKIPEDIA
Roast goose is a dish found in Chinese, European, and Middle Eastern cuisines.The goose is in the biological family of birds including ducks, geese, and swans, known as the family of Anatidae.The family has a cosmopolitan distribution.Roasting is a cooking …
From en.m.wikipedia.org
See details


HOW TO ROAST A GOOSE - THE SPRUCE EATS
Oct 19, 2019 · Why Cook Goose . Goose is extremely fatty, similar to duck. They're big enough to serve a large crowd: in the ballpark of 10 to 12 pounds for a young goose. (To be precise, what we roast is technically a gosling, about 6 to 8 months of age.) Like duck, it's also a red-meat bird and goose …
From thespruceeats.com
See details