Spiced Roast Goose Recipes

Steps:

• For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
• Cool mixture to room temperature.
• Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
• Refrigerate for 4 hours turning several times.
• After 4 hours of refrigeration time discard marinade.
• Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
• Rub the outside of the goose with vegetable oil.
• Place goose on a shallow roasting pan.
• Set oven to 325 degrees.
• In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
• Bake UNCOVERED for 30 minutes.
• Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
• Remove the goose from oven and baste the goose generously with honey mixture.
• Sprinkle lightly with salt.
• Return to oven and bake UNCOVERED for another 30 minutes.
• Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
• Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
• For the gravy; strain pan juices, then skim and discard any fat.
• In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
• Serve the gravy with the goose.
• Delicious!

Steps:

• In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender. Remove from the heat; allow to cool. , Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times. , Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes., Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half. , Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving., For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose.

Steps:

• Prepare dried fruit:
• Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.
• Prepare goose:
• Preheat oven to 425°F.
• Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
• Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.
• Roast goose:
• Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
• Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
• Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.
• Make pan sauce while goose stands:
• Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
• Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.

Steps:

• Sprinkle goose and inside cavity with salt. Prick skin well with a fork. Place the oranges, onion and garlic in cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. Cover loosely with foil if goose browns too quickly. If necessary, drain fat from pan as it accumulates., In a small saucepan, combine the marmalade, mustard, soy sauce, brown sugar and pepper. Cook and stir over medium heat until heated through. During the last 15 minutes of cooking, baste some of the glaze over goose., Place goose on a serving platter; cover and let stand for 15 minutes before carving. Just before serving, brush with remaining glaze.

Steps:

• Heat oven to 200C/180C fan/gas 6. For the glaze, mix the honey with the spices and lots of cracked pepper, then set aside. Remove all the fat from inside the bird and, using the point of a small knife or skewer, prick the skin all over, paying particular attention to the areas under the wings and around the legs. Sit the goose in an empty sink and slowly pour over a kettleful of boiling water. Repeat the process a few more times (the more the better) until the skin is tight and glossy. Leave the goose to cool, then pat dry with kitchen paper.
• Season the inside of the goose and stuff with the onions, halved garlic bulb, rosemary and orange. Rub the goose all over with the oil and season generously with salt. Sit the goose on a wire rack in a large roasting tin and tightly cover with a large piece of foil. Cook in the oven for 1 hr 30 mins.
• Remove from the oven, discard the foil and use oven gloves to lift the rack (and the goose) out of the roasting tin. Pour all the fat from the tin into a bowl and set aside. Scatter the potato slices in the roasting tin, season with salt and mix with a small drizzle of the fat. Sit the goose back in the tin - on top of the potatoes - and cover with foil, then roast for 1 hr. Remove the foil, then brush the goose all over with the honey glaze and return to the oven for 15 mins. Transfer the goose to a large board or platter to rest, uncovered, in a warmish place for 30 mins.
• Carefully pour away most of the fat from the potatoes. If your roasting tin is flameproof, finish browning the potatoes on top of the stove; if not, place the potatoes back in the oven until crisp and golden brown. Stir the parsley and the chopped garlic through the potatoes just before serving. Carve the goose at the table and serve with the potatoes.

Steps:

• Forcemeat stuffing: Place the breadcrumbs and herbs in a food processor, pulse, add the onion and apple and pulse until finely chopped.
• Add the pork mince, the goose liver (if using) and some salt and pepper.
• Cranberry and Apple stuffing: Mix all ingredients together in a large bowl.
• The goose: Preheat your oven to 375f.
• Place the forcemeat stuffing in the neck cavity, pressing it in as far as you can.
• Tuck the flap around it, and push it into a nice smooth, rounded shape with your hands.
• secure the flap with a couple of cocktail sticks.
• Place the cranberry and apple stuffing in the goose's cavity.
• Season the goose with salt and pepper and place on a rack in a roasting tin.
• No need to add fat, the goose has enough of its own!
• Place the goose in the centre of your oven and cook for 30 minutes.
• Reduce the heat to 350f and cook the goose for approximately 3 hours for a 12lb goose and 3 1/2 for a 14lb goose.
• Remove excess fat from the tray every 30 minutes or so.
• You should keep this as it make the best roasted veggies ever!
• *note,while the goose is cooking, you can make your giblet stock, but I won't get any giblets with my goose, so I'm planning to make my gravy with canned chicken broth.
• When your goose is cooked, heat the cranberry jelly, and brush it all over the gooses skin, return the goose to the oven for a further 15 minutes.
• Allow the goose to rest for 20-30 minutes.
• While its resting, make the gravy.
• Drain off any remaining excess fat from the tin, and add the wine and stock or broth to the remaining juices.
• Scrape up the brown sticky bits, and cook, reducing to a thinish gravy consistency.
• Season well with salt and pepper.
• Serve the goose with its two stuffings and the gravy passed around seperately.