📝 About This Recipe
A centerpiece of European winter festivities, this roast goose is the epitome of culinary indulgence. The rich, dark meat is perfectly balanced by a tart-sweet stuffing of Granny Smith apples and plump prunes, which absorb the goose's legendary fat to become melt-in-your-mouth morsels. With its crackling, mahogany-colored skin and deeply aromatic pan gravy, this dish transforms any dinner into a grand celebration.
🥗 Ingredients
The Goose
- 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
- 3 large Granny Smith Apples (peeled, cored, and cut into 1-inch chunks)
- 1.5 cups Pitted Prunes (halved if very large)
- 1 large Yellow Onion (coarsely chopped)
- 1 tablespoon Fresh Sage (finely chopped)
- 1/4 teaspoon Ground Cloves
- 1/2 cup Dry Breadcrumbs (to bind the juices)
The Pan Gravy
- 2 cups Chicken or Goose Stock (low sodium)
- 1/2 cup Dry Red Wine (such as Pinot Noir)
- 2 tablespoons All-purpose Flour
- 1 tablespoon Red Currant Jelly (for a glossy finish and hint of sweetness)
👨🍳 Instructions
-
1
Remove the goose from the refrigerator at least 1 hour before cooking to bring it to room temperature. Prick the skin all over with a sharp skewer or fork, hitting the fat layer but being careful not to pierce the meat itself; this allows the fat to render out.
-
2
Place the goose on a rack in the sink. Slowly pour the boiling water over the entire bird. This 'shocks' the skin, helping it to tighten and crisp up beautifully in the oven. Pat the bird completely dry with paper towels.
-
3
Preheat your oven to 425°F (220°C). In a small bowl, mix the salt and pepper, then rub it generously inside the cavity and all over the exterior skin.
-
4
Prepare the stuffing: In a large bowl, toss the apple chunks, prunes, chopped onion, sage, cloves, and breadcrumbs until well combined.
-
5
Stuff the cavity of the goose loosely with the fruit mixture. Do not overpack, as the stuffing needs room to expand. Tie the legs together with kitchen twine and tuck the wing tips under the body.
-
6
Place the goose breast-side up on a rack in a large roasting pan. Roast at 425°F for 30 minutes to jump-start the browning process.
-
7
Reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 2 to 2.5 hours. Every 30 minutes, carefully remove the pan from the oven and siphon off the accumulated fat into a heat-proof jar (save this 'liquid gold' for future roasting!).
-
8
The goose is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 170°F (77°C) and the juices run clear.
-
9
Carefully 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 the juices to redistribute.
-
10
While the goose rests, make the gravy. Pour off all but 2 tablespoons of fat from the roasting pan. Place the pan over two stove burners on medium heat. Whisk in the flour and cook for 2 minutes to create a roux.
-
11
Gradually whisk in the red wine, scraping up all the brown bits (fond) from the bottom of the pan. Add the stock and simmer until thickened.
-
12
Stir in the red currant jelly and any accumulated juices from the resting goose. Strain through a fine-mesh sieve into a warm gravy boat.
-
13
Scoop the stuffing out into a serving bowl. Carve the goose by removing the legs and wings first, then slicing the breast meat thinly. Serve immediately with the hot gravy.
💡 Chef's Tips
Always use a roasting rack; goose produces a lot of fat, and you don't want the meat boiling in it. Save the rendered goose fat! It is the best medium for roasting potatoes or sautéing greens and keeps for months in the freezer. If the skin is browning too quickly, tent the bird loosely with foil halfway through the cooking time. Don't skip the resting period; a goose carved too early will be dry as the juices will escape onto the board. For extra-crispy skin, leave the goose uncovered in the fridge overnight before roasting to dry out the skin.
🍽️ Serving Suggestions
Pair with traditional German Braised Red Cabbage (Rotkohl) for a hit of acidity. Serve alongside potato dumplings or goose-fat roasted Maris Piper potatoes. A glass of off-dry German Riesling or a bold Pinot Noir cuts through the richness of the meat perfectly. Roasted root vegetables like parsnips and carrots glazed with honey make an excellent earthy accompaniment. Finish the meal with a light tart sorbet to cleanse the palate after the rich main course.