I would recommend that every tries cooking a goose. Although it has the reputation for being difficult to cook due to its high fat content. The Goose is one of the most delicious meats, you can eat. Cooked goose flesh has a slightly meaty gamey flavor, and has a pleasing succulence.I think if you like duck then I’m sure you would like goose.
I personally think you shouldn’t just eat goose at Christmas. It is suitable for all year round eating. I made the recipe below for Easter Sunday, which was a real treat. Certainly if you are entertaining you can really impress your guests serving up roast goose at a dinner party.
The goose also has another great asset – that is lots of fat that oozes out of the skin. Keep this goose fat for roasting vegetables like potatoes parsnips and sweet potatoes. Note although I generally avoid eating potatoes as I like to keep my diet low carbohydrate, I do however eat the very occasional roast potato as a treat, roasted in either duck fat or goose fat – yummy.
Sourcing a goose in the UK can be difficult as these are not generally available in most supermarkets. I actually bought the one I used in this recipe from Lidl. I should imagine you could order a goose through a good independent butcher.
Here is my recipe: How to cook a goose.
1 goose about 4 kgs
2 tablespoons ground ginger
1 tablespoon salt
3 rashers bacon
2 stalks celery
300ml chicken stock
2 tbsps cranberry jelly
Juices from the roasting pan, fat skimmed off
Method: How to cook a goose.
1. Remove the packet of giblets from the goose. Keep the neck for the gravy. I gave my dogs the other giblet bits like the goose liver.
2. Rub the cavity of the goose with the ginger and salt.
3. Place the apples and lemon in the cavity, there is a surprising amount of room in this cavity.
4. Close the skin flaps of the cavity with wooden skewers.
5. Prick the skin all over with a metal skewer, just pricking through the skin and not going into the flesh. It is this skin pricking that will help to release all the goose fat and help to make the skin tasty and crispy.
6. Place the goose on a trivet inside a deep roasting pan.
7. Cook for 30 minutes at 220C for 30 minutes, then reduce the heat to 180C for about 2 1/2 hours. The goose is cooked when the juices run clear, if you prick in the space between the legs. You may need to pour some of the fat off during the cooking process. Be warned there will be a surprising amount of fat.
Make the Gravy
1. Take the ingredients and place the chopped carrots, chopped bacon, chopped celery and goose neck in a pan.
2. Cook until vegetables are slightly softened and the bacon and goose neck are turning brown.
3. Add the chicken stock, port and the roast pan juices (with the fat skimmed off) .
4. Simmer these ingredients together for 10 minutes, then strain off the vegetables and goose neck through a sieve. Return this liquid to the pan and simmer until the liquid starts to thicken. Once the gravy mixture begins to thicken add the cranberry jelly, keep at a simmer until this liquid turns into a syrup. Keep tasting adjusting the seasoning as you go.
I very much hope you try out this roast goose recipe. I thought it was completely delicious and I’m going to cook this again.