This recipe pretty much sums up the phrase “…after the horse has bolted”. Christmas has already been and gone yet here’s my guide to roasting the perfect Goose. I know, I know…
Unlike professional Chefs and their associated web-sites I only cook what I eat. This means I just can’t blog a Roast Goose recipe well in advance of Christmas – because it’s not what I’m eating. Regardless, this goose – which we had for our Boxing Day dinner – tasted so good that I just had to share the roasting method with you. You’ll probably still find goose in any good butcher well into January.
Remember when roasting to pour away the fat every 30 minutes or so as this will reduce the smoky smell in your house. Don’t pour it down the sink, instead pour it through a sieve into a heat proof jug ready for using to roast your potatoes all through the winter (you can store it in the fridge once it goes cold). And don’t do what I did and pour it through a plastic sieve – it melts!
Recipe: Roast Goose
Summary: This method of roasting a goose gives crispy skin, moist meat and loads of delicious goose fat for roasting your potatoes all through the winter months.
- 1 Goose
- 2 Clementines
- Salt & Pepper
- Start by pre-heating your oven to 220c / 430f.
- Next, remove the giblets and loose fat from the inside of the goose.
- Cut a criss cross pattern into the goose skin to allow the fat to melt out during cooking.
- Grate the clementine zest over the goose skin and place the fruit inside the bird cavity. Sprinkle a generous amount of salt & pepper over the goose skin and rub in with your hands.
- Place the goose into the oven for 20 minutes before reducing the temperature to 180c / 355f. The cooking time should now be calculated as 30 minutes per kilo. If your bird is over 3kg you may find the skin will go too crispy due to the extended cooking time, in which case cover with foil. Our goose was 2.3kg so 90 minutes worked perfectly.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 8