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Roast Goose Recipes For Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy


Roast Goose Recipe


1: Goose neck
1: Oven-ready goose
1: Wire rack that fits inside

6: Apple, red
1: Carrots and parsnips to serve, Roast
2: Celery sticks
1 kg: Floury potatoes
2: Garlic cloves
2: Red onions, wedges chunky
2: Red onions
1: Rosemary, Fresh
3: Sage, whole leaves
1 tbsp: Sage, fresh leaves
1 Bunch: Spring onions
1: Zest 1 lemon

Canned goods
1 1/2: Litres strong chicken stock

2 tbsp: Redcurrant jelly

Baking & spices
2 tbsp: Cornflour
1: Salt

Oils & vinegars
2 tbsp: Olive oil
2 tbsp: Olive oil, light

Beer, wine & spirits
250 ml: Wine, sweet


  • Prick the skin all over with the tip of a sharp knife. Put the goose in the sink and pour over a kettle of boiling water. Pat dry with kitchen paper, then put in a roasting tin, uncovered if possible, in the fridge away from other food that will be eaten raw.
  • Rub salt all over the goose skin and leave the bird to come up to room temperature.
  • Meanwhile, for the stuffing, boil the potatoes in cold salted water until tender (about 15 minutes), then drain and mash. Heat the 2 tbsp oil in a frying pan, then cook the chopped onions and apples with a pinch of salt until lightly golden (15-20 minutes). Add the spring onions and garlic for the last few minutes. Stir into the mash along with the chopped sage, lemon zest and plenty of black pepper. Pack the mixture into the goose cavity, then the bouquet garni. Heat the oven.
  • Put the goose on the wire rack in the roasting tin and roast for 30 minutes. Remove from the oven and pour off any fat into a heatproof bowl. Turn the oven down to 180°C/160°C fan/gas 4 and cook for a further 2-2¼ hours or until the juices run clear when you pierce the thickest part of the leg.
  • Brown the goose neck in a pan with a splash of goose fat, add the celery and cook for 8-10 minutes. Add the sweet wine, bring to the boil and simmer until syrupy. Stir in the chicken stock and redcurrant jelly and simmer uncovered for 30 minutes. Strain through a fine sieve into a clean pan. Let the gravy settle, spoon off any fat from the surface then, over a medium heat, whisk in the cornflour/water and cook the gravy until thickened to your liking. Keep warm.
  • Once the goose is cooked, rest it in a warm place for 20 minutes or so, then carve and serve with the roast onion/apples, stuffing, gravy and roast veg.

Roast Goose Recipe With Rosemary


Gluten free • Paleo

6 lb: Goose, whole

1: Apple
1: Lemon
1: Onion
2 sprigs: Oregano
2 sprigs: Rosemary
2 sprigs: Thyme

Baking & spices
1 cups: Kosher salt
1: Kosher salt
1: Pepper

Oils & vinegars
1/2 cup: Cider vinegar

5 3/4 qt: Water


  • In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. Cover and refrigerate. Leave in brine for 24 to 48 hours.
  • Preheat oven to 400 degrees F. Remove goose from brine and prick skin with fork (or score with knife). Set goose on a rack of a roasting pan. Pour apple cider vinegar evenly over the top of the goose and then pour water in the bottom of the pan. Generously season with salt and pepper. Stuff the inside of the goose with some of the apple slices, lemon, onion, and herbs.
  • Place the remaining herbs, fruit, and onion underneath the goose in the bottom of the pan. Allow the goose to come to room temperature before placing in the oven.
  • Roast at 425 degrees F for 15 min. Turn oven down to 350 and roast until goose reaches an internal temperature to 140 to 150 degrees F in the thickest part of the breast. Baste with juices periodically throughout roasting.
  • Remove goose from the oven and tent with foil. Allow it to sit for at least 15 minutes before carving.

Roast Goose Recipe With Orange Juice


Gluten free • Paleo

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1: 9-pound goose

1: Apple
2 tbsp: Sage, fresh
2 tbsp: Thyme, fresh
1: White onion

1 tbsp: Honey

Baking & spices
1 tbsp: Black pepper
1/4 tsp: Cayenne pepper
1 tsp: Cinnamon, ground
2 tbsp: Kosher salt

1/2 cup: Orange juice, fresh


  • Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours.
  • Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.
  • Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together.
  • After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes. Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast.
  • Remove goose to a carving board and cover loosely with tinfoil, allowing it to rest for 45 minutes before carving.

Roast Goose With Red Wine Recipe


1: Goose, whole

12: Oysters

1/2 tsp: Marjoram
1/2 tsp: Thyme, dried

1: Egg, large whole

Baking & spices
1: Black pepper
1/2 tsp: Black pepper, ground
1: Salt
1 tsp: Salt

Bread & baked goods
5 cups: Stale bread

2 oz: Butter, unsalted

Beer, wine & spirits
1/2 cup: Red wine

1 cups: Roughy chopped roasted chestnuts


  • Remove the neck, giblets, wing tips, and any excess fat from the goose. Pat it dry with paper towels.
  • With a very sharp knife, make criss-cross cuts across the goose. Cut only deep enough to cut through the fat and not the meat In areas where its difficult to make a cut, use the tip of your knife to poke a little holes through the fat.
  • Season generously with salt and pepper, inside and out. If the goose is cold, set it out for 15-20 minutes for it to come to room temperature.
  • Preheat the oven to 425F. Have a roasting tray ready set with a roasting rack.
  • To make the stuffing, toss all of the ingredients together in a bowl. Stuff the goose with the stuffing mixture. Do not pack the stuffing too tightly or it will take too long to cook. If you have extra stuffing, cook it separate in a baking dish. Place the goose on the roasting rack. Place it in the oven and for at 425F for 15 minutes. Reduce the heat to 350F and roast until golden brown and the internal temperature of bird and stuffing reaches 165F. This will take approximately two hours depending on the size of your bird. Cover the goose loosely with foil and let it rest for 20 minutes before slicing and serving.

Roast Goose With Lemon Recipe


19 lb: Goose
1: Goose, approx. 8 lbs.
1: Root vegetables to roast with the goose

1 head: Garlic
1: Juice of a lemon
1 tsp: Thyme, dried
1/2: Yellow onion

Canned goods
2 cups: Chicken stock

Baking & spices
2 tbsp: Flour
1: Salt and pepper

Beer, wine & spirits
1/2 cup: Madeira wine


  • Preheat the oven to 325°F.
  • Rub the goose all over with the cut half of a lemon. Use both sides to get it good and coated. Put the spent lemon halves inside the goose.
  • Sprinkle salt liberally all over the goose. Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor.
  • Slice off the top of a head of garlic and place it inside the goose.
  • Place the goose breast side up on a rack in a roasting pan and into the oven.
  • Meanwhile, start the gravy. Chop and brown all the giblets, wings and neck in some goose fat in a large pan. Sprinkle salt over them.
  • Add the chopped onion and stir to combine. When the onion gets a little browned, sprinkle the flour in the pot and stir to combine. Cook this over medium heat, stirring often, until it smells nutty, about 5 to 10 minutes. Turn the heat up to high and add the Madeira.
  • Let this boil furiously for a minute or two. Then, add the chicken stock and stir to combine. Add the dried thyme and turn the gravy down to a bare simmer.
  • Remove the breasts and tent with foil.
  • Remove the garlic from the goose. Tent the goose with foil and set aside.
  • Remove the garlic cloves from the husk and put the cloves into the simmering goose gravy. Let this cook for 5 minutes. Fish out the neck and wing pieces and pick off any bits and toss them into the gravy. Pour the gravy into a blender and purée until completely smooth. Work in batches to avoid the gravy spurting out of your blender.
  • Carve off the legs and wings of the goose.
  • Get the pan hot again and sear the skin surfaces of the legs and wings. While this is searing, slice the breast skin side up. Salt the legs and wings and serve with the root veggies.

Roast Goose With Chicken Stock Recipe


1: goose

2: Bay leaves
8: Shallots
2: Spanish onions

Canned goods
400 ml: Chicken stock

Baking & spices
3 tbsp: Plain flour

Beer, wine & spirits
300 ml: Madeira


  • Turn the goose onto the breast and cut off the belly flaps around the cavity, pull out any yellow fat, and cut off the parson’s nose. Using a large needle or pin, prick the goose by sliding the point into the skin almost horizontally to the skin, you want to pierce the fat but not the flesh, this may take a little time as you really do need to do it all over.
  • Heat the oven to 180C/fan 160C/gas 4. Put most of the onion into the bottom of a roasting tin and set a rack on top, put the remaining slices into the goose with the bay leaves and lie it breast-side up on the rack. Season well all over. Roast for 30 minutes, then lift it out of the oven and remove the thick onion slices and keep to one side, then add the shallots to the bottom of the tin and put the goose back in the oven for 30 minutes.
  • Put the cooked onion slices in a frying pan with the wings, giblets and neck, and fry until browned. Add the flour and stir well, cook for 10 minutes, then add the madeira and cook for 15 minutes with a lid on. Add the chicken stock and leave to simmer for 30 minutes.
  • Take the goose out and turn the oven up as high as it will go. Put the breasts back in a roasting tin skin-side up for about 10 minutes, or until the internal temperature of the meat reaches 65C and the skin crisps. Carve the legs from the body and halve through the thigh joint and put on a large plate, then slice the breasts and lay them on the plate as well. Add the shallots, draining off any fat first.

Information About Goose

A 12-1/2 pound goose (which feeds 12 to 14 people) that's un-stuffed takes 2 hours and 30 to 40 minutes. Add 20 to 40 minutes if the bird is stuffed. Do not overcook goose! You'll know the goose is done when its juices run pale yellow; the breast meat will dry out of the goose is cooked too long.

The turkey's flesh offers a more subtle flavour and contains far less fat than a goose, which makes it a far drier bird, but nevertheless just as tasty. The weight of flesh on each bird must be taken into consideration too.

Goose meat is an excellent source of riboflavin and vitamin B-6. These vitamins help our bodies use energy from foods. B vitamins are important for growth and healthy skin, hair, nerves and muscles. Goose meat is an excellent source of iron - more than beef, pork or chicken.

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