📝 About This Recipe
This majestic centerpiece is a cornerstone of European holiday traditions, offering a rich, succulent alternative to turkey. The gamey depth of the goose is perfectly balanced by a stuffing of tart Granny Smith apples and velvety prunes soaked in brandy. As the goose roasts, it self-bastes in its own legendary fat, resulting in a crackling, mahogany skin and meat that melts off the bone.
🥗 Ingredients
The Bird
- 10-12 pounds Whole Young Goose (giblets removed, excess fat trimmed from cavity)
- 2 tablespoons Kosher Salt (more for the cavity)
- 1 tablespoon Black Pepper (freshly cracked)
- 4 cups Boiling Water (for scalding the skin)
The Fruit Stuffing
- 4 large Granny Smith Apples (peeled, cored, and cut into wedges)
- 1.5 cups Dried Pitted Prunes (high quality, soft)
- 1/2 cup Armagnac or Brandy (for soaking prunes)
- 1 large Yellow Onion (roughly chopped)
- 1 tablespoon Fresh Sage (finely chopped)
- 1 tablespoon Lemon Juice (to prevent apple browning)
The Aromatics & Glaze
- 6 sprigs Fresh Thyme
- 1 piece Cinnamon Stick (broken in half)
- 2 tablespoons Honey (for the final glaze)
- 2 cups Chicken or Goose Stock (for the roasting pan)
👨🍳 Instructions
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1
At least 24 hours before cooking, remove the goose from its packaging. Pat it thoroughly dry with paper towels. Use a sharp skewer to prick the skin all over at an angle, being careful to pierce only the fat and not the meat. This allows the fat to render out during roasting.
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2
Place the goose on a rack over a tray and pour 4 cups of boiling water over the skin; this tightens the skin for a crispier finish. Pat dry again and refrigerate uncovered overnight to air-dry the skin.
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3
On the day of cooking, preheat your oven to 425°F (220°C). Remove the goose from the fridge and let it sit at room temperature for 1 hour.
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4
In a medium bowl, soak the prunes in Armagnac for 30 minutes. In a separate large bowl, toss the apple wedges with lemon juice, chopped onion, sage, salt, pepper, and the soaked prunes (including any remaining liquid).
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5
Season the cavity of the goose generously with salt and pepper. Stuff the fruit mixture and the cinnamon stick into the cavity. Do not overpack; any leftover fruit can be roasted in a separate dish.
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6
Tie the legs together with kitchen twine and tuck the wing tips under the body. Rub the exterior of the goose with salt and pepper.
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7
Place the goose breast-side up on a rack in a large roasting pan. Pour the stock into the bottom of the pan to prevent the dripping fat from smoking.
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8
Roast at 425°F for 30 minutes to start the browning process. Then, reduce the oven temperature to 350°F (175°C).
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9
Continue roasting for approximately 2 to 2.5 hours. Every 45 minutes, carefully remove the pan from the oven and siphon off the clear liquid fat into a heat-proof jar (save this 'liquid gold' for roasting potatoes later!).
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10
During the last 15 minutes of cooking, brush the breast and legs with the honey. The goose is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 170°F (77°C).
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11
Transfer the goose to a carving board and tent loosely with foil. Let it rest for at least 30 minutes. This is crucial for the juices to redistribute.
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12
Scoop the fruit stuffing into a serving bowl. Carve the goose by removing the legs first, then the breasts, and slicing the meat into elegant strips. Serve alongside the warm apples and prunes.
💡 Chef's Tips
Always save the rendered goose fat; it has a high smoke point and is the best fat in the world for roasting potatoes or sautéing greens. Avoid overstuffing the bird, as this can prevent the goose from cooking evenly and may lead to soggy stuffing. If the skin is browning too quickly, cover the breast loosely with a piece of aluminum foil. Use a roasting pan with high sides to contain the significant amount of fat a goose releases. For the best flavor, seek out a 'free-range' or 'pasture-raised' goose from a local butcher.
🍽️ Serving Suggestions
Serve with classic braised red cabbage with vinegar and cloves to cut through the richness of the meat. Pair with a bold, acidic red wine like a Northern Rhône Syrah or a mature Pinot Noir. Side dishes like potato dumplings or goose-fat-roasted Maris Piper potatoes are essential. A dollop of tart lingonberry jam or redcurrant jelly provides a beautiful bright finish. For a vegetable side, try honey-glazed roasted parsnips and carrots.