Goose Recipes - Allrecipes.com

Goose Recipes

Looking for goose recipes? Allrecipes has more than 10 trusted goose recipes complete with ratings, reviews and cooking tips. Newest in Goose Recipes

Get Allrecipes Magazine!

Top-rated recipes, party ideas, and cooking tips to inspire you year-round. Get a full year for just $7.99!

Subscribe Now Goose and Kraut Recipe - A great way to prepare wild goose after the hunt. A goose is roasted and then the meat is removed to simmer with sauerkraut, applesauce, potatoes and brown sugar in a slow cooker. Serve with mashed potatoes for a perfect meal.

Goose and Kraut

A great way to prepare wild goose after the hunt. A goose is roasted and then the meat is removed to simmer with sauerkraut, applesauce, potatoes and brown sugar in a slow cooker. Serve with mashed potatoes for a perfect meal. Canada Goose in Sweet Chili Sauce Recipe - This pan-fried preparation is a great alternative to roast goose when you want goose, but just enough for two!

Canada Goose in Sweet Chili Sauce

This pan-fried preparation is a great alternative to roast goose when you want goose, but just enough for two! ADVERTISEMENT Slow Cooker Barbecue Goose Sandwich Recipe - Goose breast slow cooked with onion, garlic and Worcestershire sauce in chicken broth.

Slow Cooker Barbecue Goose Sandwich

Goose breast slow cooked with onion, garlic and Worcestershire sauce in chicken broth. Spicy Roast Goose with Apple Stuffing Recipe - Roast a spice-rubbed goose stuffed with apples and brandy, and start your own great family tradition.

Spicy Roast Goose with Apple Stuffing

Roast a spice-rubbed goose stuffed with apples and brandy, and start your own great family tradition.

Popular Recipes

Roast Goose with Stuffing Recipe - A stuffing of bread cubes, currants, apples, savory herbs and butter is stuffed and baked in a holiday goose.

Roast Goose with Stuffing

A stuffing of bread cubes, currants, apples, savory herbs and butter is stuffed and baked in a holiday goose. Roast Goose with Wild Rice Stuffing Recipe - Another great roasted goose recipe. Perfect for Christmas dinner!

Roast Goose with Wild Rice Stuffing

Another great roasted goose recipe. Perfect for Christmas dinner! Super Crispy Roasted Goose Recipe - Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime, and maybe even inspire a seasonal tradition.

Super Crispy Roasted Goose

Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime, and maybe even inspire a seasonal tradition. ADVERTISEMENT Roast Goose with Port Gravy Recipe - I've made this goose several times, and it is fantastic. A perfect holiday meal!

Roast Goose with Port Gravy

I've made this goose several times, and it is fantastic. A perfect holiday meal! Allrecipes Magazine

Allrecipes Magazine

Handpicked recipes, party ideas, how-to articles and cooking tips—with gorgeous, full-page photos to inspire you. Get a full year for $7.99. Wild Goose Breasts with Orange Glaze Recipe - This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time. Wild goose breasts are baked with a zesty orange glaze.

Wild Goose Breasts with Orange Glaze

This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time. Wild goose breasts are baked with a zesty orange glaze. ADVERTISEMENT

Rosemary Mushroom Goose Breast Recipe - Goose breasts marinated in red wine vinegar, then roasted and served over a bed of white rice with a creamy herb sauce poured over all. Spectacular!

Rosemary Mushroom Goose Breast

Goose breasts marinated in red wine vinegar, then roasted and served over a bed of white rice with a creamy herb sauce poured over all. Spectacular! Slow Cooked Goose Recipe - When you want goose but want an easier preparation than to roast it, try this slow cooker version using canned soup, celery, mushrooms, and carrots.

Slow Cooked Goose

When you want goose but want an easier preparation than to roast it, try this slow cooker version using canned soup, celery, mushrooms, and carrots. Smoked Citrus Goose Breast Recipe - Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with propane or charcoal still tastes great!

Smoked Citrus Goose Breast

Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! Chef John's Roast Christmas Goose Recipe and Video - Delicious, simple roast goose with a balsamic blackberry red wine sauce: perfect for your holiday table!

Chef John's Roast Christmas Goose

Delicious, simple roast goose with a balsamic blackberry red wine sauce: perfect for your holiday table! Tender Goose Saute Recipe - Marinated goose breast cooked on the stove top for hours with butter, celery and onions. Tender! Also good with green peppers.

Tender Goose Saute

Marinated goose breast cooked on the stove top for hours with butter, celery and onions. Tender! Also good with green peppers. Roasted Goose with Port Wine Cherry Sauce Recipe - Delicious roast goose is accompanied by a delicious ginger and cherry sauce in this festive recipe.

Roasted Goose with Port Wine Cherry Sauce

Delicious roast goose is accompanied by a delicious ginger and cherry sauce in this festive recipe. Grilled Goose with Prune Stuffing and Gravy Recipe - Grilling the bird makes the most wonderfully moist and tender dish you'll every taste!

Grilled Goose with Prune Stuffing and Gravy

Grilling the bird makes the most wonderfully moist and tender dish you'll every taste! Grilled Goose with Prune Stuffing and Gravy Recipe - Grilling the bird makes the most wonderfully moist and tender dish you'll every taste!

Grilled Goose with Prune Stuffing and Gravy

Grilling the bird makes the most wonderfully moist and tender dish you'll every taste! Slow Cooker Goose Recipe - Don't have time to roast your goose? Try this slow cooker recipe with just goose, onions, and water.

Slow Cooker Goose

Don't have time to roast your goose? Try this slow cooker recipe with just goose, onions, and water. ADVERTISEMENT Toasted French Bread with Blood Orange Coulis and Foie Gras Recipe - Toasted French baguette is topped with a floral blood orange coulis and rich, creamy foie gras in this easy recipe for a gourmet appetizer.

Toasted French Bread with Blood Orange Coulis and Foie Gras

Toasted French baguette is topped with a floral blood orange coulis and rich, creamy foie gras in this easy recipe for a gourmet appetizer.
goose

Canada Goose online kopen
canadá ganso usa
canada gé france
canada goose victoria
canada goose expedition

Gordon's Christmas roast goose

By Gordon Ramsay
  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 35 mins. cook: 1 hr 20 mins - 3 hrs 30 mins

A challenge

Serves 6
Gordon Ramsay shows you how to cook the chefs’ choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

Nutrition and extra info

Nutrition:

  • kcal800
  • fat55g
  • saturates18g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein72g
  • salt1.7g
Save to My Good Food
Please sign in or register to save recipes.
Print
  • Ingredients
  • Method

Ingredients

  • 4-5½ kg fresh goose

    Goose

    goo-ss

    A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich,…

  • 4 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 limes

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tsp Chinese five-spice powder
  • small handful each of parsley sprigs, thyme and sage, plus extra for garnishing

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • a little olive oil, for browning, optional

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp clear honey
  • 1 tbsp thyme leaf

Method

  1. Calculate the cooking time (see tips, below). If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

  2. Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

  3. Stuff the zested fruit and the herb sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

  4. Heat oven to 240C/fan 220C/gas 9. If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp of oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

  5. Once browned, place the bird in the roasting tin. Drizzle with the honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.

  6. Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl . You will end up with at least a litre of luscious fat – save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Recipe from Good Food magazine, December 2005

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
  • Comments (33)
  • Questions (6)
  • Tips (0)
Annabellenolan
8th Jan, 2017
5.05
I have made this for the past 3 years running. Absolutely amazing, wouldn't change a thing! The meat was so soft and full of flavour, tasted even better cold the next day ! Added a glass of port to my gravy too which really complimented the flavours.
calgalsantacruz
24th Dec, 2015
Can someone merge Gordon's tip of rendering the fat with the actual roasting of the bird please? Do I prick the skin, pour over boiling water and cook covered in foil - how long he doesn't say - initially to allow the fat to be released into the roasting tray. Then what? Cool the bird down, season and roast? This tip is not not a tip!
ChrisBryanHardy
26th Dec, 2014
Cooked this yesterday for Christmas (5 adults and 2 children). Recipe was so easy to follow and the end product was so tasty and enjoyed by the whole family! Also there wasn't much meat left over which was good, nothing worse than Turkey everything for the weeks after Christmas!
iulia
3rd Jan, 2014
We made this for Christmas dinner, the goose was absolutely delicious, everyone loved it! It's simple, and tasty.
thomas5840
20th Dec, 2013
Last time I had a goose was a long time ago and I am looking forward to this just hope I do it right I shall add a half tea spoon of Cajun spice to the five spice. Hell me north an south is watering now
thomas5840
20th Dec, 2013
do you need to sit the Goose on a trivet so it's out of the fat instead of sat in it help please if you can will be appreciated .
peter_c
25th Dec, 2014
You can certainly sit it on a trivet, but I just drain off the fat every 20-30 minutes. It helps if you already took out the excess fat you can find in the cavity. BTW I find there's enough fat not only for the roasties with this dinner, but the next 4-8 weeks as well. My recommendations for accompaniments (outside the roast potatoes): spicy red cabbage (red wine vinegar, brown sugar, cinnamon, cloves), glazed carrots & parsnip (sugar and orange), roasted honey apples. I make an orange and port gravy.
nickipearce-white
19th Oct, 2013
Used this recipe for the last two Christmases and it went down a storm. Swapped it over into a new roasting tin half way through so it didn't sit in goose fat. Used the goose fat tin for my roast potatoes. Didnt like the date sauce but made a back up simple gravy with the goose stock and some red wine. Simply yummy!
valleyvals
4th Dec, 2012
5.05
Went down an absolute storm at our last dinner party. And found the perfect white wine to water it down with Pouilly Loche Vinzelles. Chardonnay with Goose - mint! Thank you BBC Good Food, Thank you First Class Wine
eclecticcook
3rd Nov, 2012
5.05
I glazed the goose with honey, lemon juice and thyme with a bit of salt. Excellent! Stuffed the bird with celery, onion, mushrooms, and the giblets (sauted), dry bread chunks, thyme, allspice, chili powder, salt and pepper.

Pages

  • 1
  • 2
  • 3
  • 4
  • next ›
calgalsantacruz
24th Dec, 2015
I do not understand how to incorporate Gordon's tip of rendering the fat with the recipe. How does one pour boiling water over the goose, cook it and then what? How do you put the spice on ? He leaves that bit out. Help!
goodfoodteam
18th Jan, 2016
Many chefs pour boiling water over the skin of the goose as they say it makes it crispy, but you need to do it before stuffing or rubbing anything into the skin. As this recipe says to score the skin, which is another technique for encouraging the fat to come out of it during cooking, you don't need to worry, just follow the recipe steps.
elysa
25th Dec, 2013
Merry Christmas! Are the lemons supposed to stay inside after those fifteen minutes in step 3?
Chimmy
23rd Dec, 2013
What kind of alterations would I have to make to this recipe so that I can accommodate a wild goose?
Roszam
2nd Dec, 2013
If I am roasting two geese in the same oven at the same time, how do I calculate roasting time - based on the total weight of the two birds? My birds are 3.8 kilos each. Thanks.
goodfoodteam
18th Dec, 2013
Hi there, There is no set formular to work this out. If you need to put the birds on different shelves in the oven - swap them half way through cooking time so they will cook more evenly. We would suggest checking the birds 15 mins before the end of the calculated cooking time and then adding on time accordingly.Best wishes. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.


v>
  • Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    • Comments (33)
    • Questions (6)
    • Tips (0)
    Annabellenolan
    8th Jan, 2017
    5.05
    I have made this for the past 3 years running. Absolutely amazing, wouldn't change a thing! The meat was so soft and full of flavour, tasted even better cold the next day ! Added a glass of port to my gravy too which really complimented the flavours.
    calgalsantacruz
    24th Dec, 2015
    Can someone merge Gordon's tip of rendering the fat with the actual roasting of the bird please? Do I prick the skin, pour over boiling water and cook covered in foil - how long he doesn't say - initially to allow the fat to be released into the roasting tray. Then what? Cool the bird down, season and roast? This tip is not not a tip!
    ChrisBryanHardy
    26th Dec, 2014
    Cooked this yesterday for Christmas (5 adults and 2 children). Recipe was so easy to follow and the end product was so tasty and enjoyed by the whole family! Also there wasn't much meat left over which was good, nothing worse than Turkey everything for the weeks after Christmas!
    iulia
    3rd Jan, 2014
    We made this for Christmas dinner, the goose was absolutely delicious, everyone loved it! It's simple, and tasty.
    thomas5840
    20th Dec, 2013
    Last time I had a goose was a long time ago and I am looking forward to this just hope I do it right I shall add a half tea spoon of Cajun spice to the five spice. Hell me north an south is watering now
    thomas5840
    20th Dec, 2013
    do you need to sit the Goose on a trivet so it's out of the fat instead of sat in it help please if you can will be appreciated .
    peter_c
    25th Dec, 2014
    You can certainly sit it on a trivet, but I just drain off the fat every 20-30 minutes. It helps if you already took out the excess fat you can find in the cavity. BTW I find there's enough fat not only for the roasties with this dinner, but the next 4-8 weeks as well. My recommendations for accompaniments (outside the roast potatoes): spicy red cabbage (red wine vinegar, brown sugar, cinnamon, cloves), glazed carrots & parsnip (sugar and orange), roasted honey apples. I make an orange and port gravy.
    nickipearce-white
    19th Oct, 2013
    Used this recipe for the last two Christmases and it went down a storm. Swapped it over into a new roasting tin half way through so it didn't sit in goose fat. Used the goose fat tin for my roast potatoes. Didnt like the date sauce but made a back up simple gravy with the goose stock and some red wine. Simply yummy!