Roast Goose

Are you considering roasting a goose but think it might be too challenging for you? Fear not. Follow the instructions in this recipe, and you will surely succeed!

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 185 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 4 kg Meat, goose, fresh

  • 1 spoon Salt, table

  • 0.5 spoons Spices, pepper, black

  • 3 spoons Oil, vegetable oil, canola

  • pieces Water

Steps

  1. Take the goose out of the refrigerator at least one hour before roasting. Place it on its back and tie the legs together with kitchen string. Also tie it across the breast and wings, securing the wings to the body in this manner. Cut off the ends of the strings. Fold the neck skin over the breast and secure it with a wooden skewer.

  2. Preheat the oven to 180°C. Place a large roasting pan on the stove and heat the oil well. Sear the goose on all sides in the hot oil. Roast it for 3 to 4 minutes on each side. This will give it a nicely caramelized skin. Remove the roasting pan from the heat and add enough water to reach 1 cm high.

  3. Turn the goose so that the breast side is facing down. Roast it in the preheated oven for 45 minutes, checking frequently to ensure there is enough water in the roasting pan. Baste the goose several times with the liquid that has collected in the pan.

  4. After 45 minutes, turn the goose onto its back and pour all the liquid from the roasting pan into a bowl. Add fresh water to reach 1 cm high. Roast the goose for another 2 hours, basting it frequently with the liquid from the pan.

  5. To check if the goose is done, insert a thermometer into the thickest part of the thigh. The temperature of properly cooked meat is 75°C. Remove the strings from the roasted goose, transfer it to a rack, loosely cover it with aluminum foil (with a hole made at the highest point), and let it rest for 20 minutes.

  6. Carve the goose into pieces, serve on plates, and accompany with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 165.97 kcal
  • Fat: 7.66 g
    • Saturated Fat: 2.03 g
  • Carbohydrates: 0.05 g
    • Sugars: 0 g
  • Protein: 21.75 g
  • Fiber: 0.02 g

Advice

If desired, the goose can be stuffed before roasting with various fillings prepared from apples, prunes, onions, bread, or chestnuts. The goose or duck is carved as follows: First, remove the string or metal skewer. Cut through the joints between the legs and the body and remove the legs (if necessary, roast them a bit longer). The wings are removed in the same manner. Cut the skin along both sides of the breastbone. Place the knife in the incision and separate the breast in one piece. Repeat on the other side. The breast is diagonally cut into pieces. If the goose is larger, cut the breast part as you would with a chicken.