📝 About This Recipe
The quintessential centerpiece of a British festive feast, this roast goose offers a rich, gamey depth and incredibly crisp, golden skin that turkey simply cannot match. This recipe celebrates the heritage of the British Yuletide, featuring a succulent bird basted in its own luxurious fat and paired with a tart, spiced fruit stuffing to cut through the richness. It is a majestic, celebratory dish that transforms a winter dinner into a truly historic occasion.
🥗 Ingredients
The Bird
- 5-6 kg Whole Goose (giblets removed and reserved for gravy)
- 2 tablespoons Sea Salt (flaky variety preferred)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Clear Honey (for the final glaze)
Spiced Apple & Prune Stuffing
- 25 g Butter (unsalted)
- 1 large Onion (finely chopped)
- 2 large Bramley or Granny Smith Apples (peeled, cored, and diced)
- 150 g Soft Prunes (pitted and chopped)
- 200 g Fresh Breadcrumbs (made from sourdough or white loaf)
- 1 handful Fresh Sage (finely chopped)
- 1/4 teaspoon Ground Cloves
- 1 Lemon (zest only)
The Gravy
- 1 set Goose Giblets (excluding the liver)
- 1 large Carrot (roughly chopped)
- 150 ml Port or Red Wine (ruby port works best)
- 600 ml Chicken or Beef Stock (high quality)
- 2 tablespoons Plain Flour
👨🍳 Instructions
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1
Remove the goose from the fridge at least 2 hours before cooking to reach room temperature. Remove any large pockets of fat from inside the cavity; save these for rendering later.
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2
Using a sharp skewer or the tip of a knife, prick the skin of the goose all over, especially around the legs and the bottom of the breast. Be careful to only pierce the skin and fat, not the meat itself. This allows the fat to escape and the skin to crisp.
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3
Pour a kettle of boiling water over the bird while it sits on a rack in the sink. This tightens the skin immediately. Pat the bird thoroughly dry with paper towels—dry skin is the secret to crunch.
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4
Prepare the stuffing: Melt butter in a pan and sauté the onion until soft. Stir in the apples, prunes, sage, cloves, and lemon zest. Cook for 5 minutes, then stir in the breadcrumbs. Season well and let cool.
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5
Preheat your oven to 220°C (425°F/Gas 7). Stuff the neck cavity of the goose with the cooled mixture, tucking the skin under and securing with a small skewer. Any leftover stuffing can be baked separately in a dish.
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6
Rub the skin of the goose generously with sea salt and black pepper. Place the goose on a rack set inside a large, deep roasting tin to allow the fat to drain away.
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7
Roast for 30 minutes at the high temperature, then reduce the heat to 180°C (350°F/Gas 4). Calculate the remaining time: roughly 15 minutes per kilo.
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8
Every 30 minutes, carefully remove the roasting tin from the oven and use a baster to drain the liquid fat into a heatproof jar. This prevents the fat from burning and provides you with 'liquid gold' for your roast potatoes.
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9
While the goose roasts, simmer the giblets, carrot, and stock in a saucepan for 1 hour to create a base for your gravy. Strain and set aside.
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10
About 15 minutes before the end of cooking, brush the breast of the goose with the honey. This adds a beautiful mahogany sheen and a touch of sweetness.
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11
Check the internal temperature: the thickest part of the thigh should reach 75°C (165°F). Once done, transfer the goose to a warm platter and tent loosely with foil. Rest for at least 30-45 minutes.
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12
To finish the gravy, pour off all but 2 tablespoons of fat from the roasting tin. Place the tin over medium heat, stir in the flour to make a paste, then deglaze with the port, scraping up all the brown bits. Slowly whisk in the giblet stock until thickened.
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13
Carve the goose by removing the legs and wings first, then slicing the breast meat thinly. Serve with the hot gravy and the stuffing.
💡 Chef's Tips
Always use a meat thermometer; goose can go from succulent to dry quickly if overcooked. Save every drop of the rendered goose fat—it is the best medium in the world for roasting potatoes or parsnips. If the skin isn't as crisp as you'd like, give it a final 5-minute blast at 240°C at the very end of cooking, watching closely. Don't skip the resting period; it allows the juices to redistribute, ensuring the meat is tender rather than tough.
🍽️ Serving Suggestions
Serve with traditional 'Goose Fat Roast Potatoes' for the ultimate crunch. Pair with Braised Red Cabbage with apples and cinnamon to balance the richness of the meat. A side of tart Cranberry or Redcurrant sauce is essential. For wine, choose a high-acid Red Burgundy (Pinot Noir) or a slightly off-dry German Riesling to cut through the fat.