📝 About This Recipe
A centerpiece of the French 'Réveillon' feast, this roast goose is the epitome of festive indulgence, boasting crackling, mahogany skin and succulent, dark meat. Unlike turkey, the goose offers a rich, gamey depth that is beautifully balanced here by a classic stuffing of chestnuts, apples, and Armagnac-soaked prunes. This recipe celebrates the 'Volailles et Gibier' tradition, transforming a noble bird into a luxurious culinary experience that fills the home with the intoxicating aroma of heritage French cooking.
🥗 Ingredients
The Goose
- 10-12 lbs Whole Young Goose (giblets removed and reserved for stock)
- 2 tablespoons Kosher Salt (for dry-brining)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 quarts Boiling Water (for blanching the skin)
The Stuffing (Farce)
- 1 cup Pitted Prunes (roughly chopped)
- 1/4 cup Armagnac or Brandy (for soaking the prunes)
- 2 tablespoons Unsalted Butter
- 3 pieces Shallots (finely minced)
- 8 ounces Pork Sausage Meat (high quality, plain)
- 1.5 cups Cooked Chestnuts (peeled and halved)
- 2 pieces Tart Apples (like Granny Smith) (peeled, cored, and diced)
- 1 tablespoon Fresh Thyme (leaves only)
- 1/2 cup Breadcrumbs (fresh)
The Sauce and Aromatics
- 2 pieces Carrots (coarsely chopped)
- 1 piece Yellow Onion (quartered)
- 2 cups Chicken or Goose Stock (low sodium)
- 1/2 cup Red Wine (dry French red like Bordeaux)
👨🍳 Instructions
-
1
At least 12 hours before cooking, remove the goose from the fridge. 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.
-
2
Place the goose on a rack in the sink. Pour 2 quarts of boiling water over the skin; you will see it tighten and turn translucent. Pat the bird thoroughly dry with paper towels, rub with 1 tablespoon of salt, and leave uncovered in the refrigerator overnight to dry the skin for maximum crispness.
-
3
On the day of cooking, preheat your oven to 425°F (220°C). Remove the goose from the fridge 1 hour before roasting to take the chill off.
-
4
Prepare the stuffing: Soak the prunes in Armagnac for 20 minutes. In a skillet, melt butter and sauté shallots until soft. In a large bowl, mix the shallots, prunes (with liquid), sausage meat, chestnuts, apples, thyme, and breadcrumbs. Season with salt and pepper.
-
5
Stuff the cavity of the goose loosely with the mixture. Tie the legs together with kitchen twine and tuck the wing tips under the body.
-
6
Place the chopped carrots and onion in a large roasting pan. Set a V-rack over the vegetables and place the goose breast-side up on the rack.
-
7
Roast at 425°F for 30 minutes to jumpstart the browning process.
-
8
Reduce the oven temperature to 350°F (175°C). Continue roasting for approximately 2 to 2.5 hours. Every 30 minutes, carefully remove the pan and use a bulb baster to drain off the accumulated clear fat into a heat-proof jar (save this 'liquid gold' for future roasting!).
-
9
The goose is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reaches 165°F-170°F and the juices run clear.
-
10
Transfer the goose to a carving board or warm platter. Tent loosely with foil and let it rest for at least 30 minutes. This is crucial for succulent meat.
-
11
While the bird rests, make the sauce: Pour off all but 1 tablespoon of fat from the roasting pan. Place the pan over medium heat on the stove. Deglaze with the red wine, scraping up all the brown bits (fond).
-
12
Add the stock and simmer until reduced by half. Strain through a fine-mesh sieve into a small saucepan, discarding solids. Season with salt and pepper to taste.
-
13
Carve the goose by removing the legs and wings first, then slicing the breast meat thinly. Serve with a generous spoonful of the chestnut stuffing and the red wine jus.
💡 Chef's Tips
Don't throw away the rendered goose fat; it is the best medium for roasting potatoes or sautéing cabbage. If the breast is browning too quickly, cover it with a small piece of foil while the legs finish cooking. Pricking the skin is the most important step; focus on the area where the legs meet the body, as this is where the most fat is stored. Ensure the goose is at room temperature before it hits the oven to ensure even cooking and better skin texture.
🍽️ Serving Suggestions
Serve with 'Pommes de Terre Sarladaises' (potatoes fried in goose fat with garlic and parsley). A side of braised red cabbage with apples provides a perfect acidic counterpoint to the rich meat. Pair with a full-bodied Red Bordeaux or a robust Châteauneuf-du-Pape. For a truly festive touch, serve with a dollop of redcurrant jelly or lingonberry preserve.