How to Make Roast Goose at Home
Roast goose is a staple at Christmas, so it’s worth making the effort to cook this classic bird. It’s full of flavor, and you can add a little extra to your plate by adding potatoes, herbs, and apple slices.
Depending on your cooking style, you can make a simple gravy out of the pan juices or go all out with a homemade honey-Tabasco sauce. If you’re not a fan of sweet or spicy sauces, you can also roast the goose without a sauce and let the meat and vegetables cook in their own fat for a rich and savory dinner.
A well-roasted goose is a treat, and it’s easy to make at home. To start, rinse the goose thoroughly and pat it dry with paper towels. Sprinkle it with salt and prick it all over with a knife tip or skewer to help the skin crisp.
Remove the neck and giblets (use these for stock), as well as any lumps of fat. Transfer the goose to a rack set in a rimmed baking sheet and chill overnight.
When you’re ready to roast the goose, preheat the oven to 325deg. Place the goose on a wire rack in the preheated oven. If the bird is heavy, use a second rack to keep it from falling over. Turn the bird breast side up and roast for about a third of the total cook time, then flip it over.
Once the goose is roasted, baste it with the basting sauce every 30 minutes. Check its temperature with a meat thermometer to ensure it’s cooked through and tender, at least 165 degF. The goose is done when an instant-read thermometer inserted into the thickest part of the meat registers 170degF.
To loosen the legs and wings, cut lower two joints from each wing, leaving one joint intact (use these for stock). Next, hold the upper wing and extend it to reveal a ball joint; reach inside the body cavity with your free hand and feel the rounded point where this joint attaches to the shoulder. Then, loosen the joint by working your knife in short, gentle strokes to free the entire wing from the leg and breastbone; repeat with the other wing.
While the goose is roasting, prepare the vegetables and apples in a large bowl. In another small bowl, mix the mustard with the vinegar and water. Toss the vegetables and apples with this sauce and the reserved goose fat. Spread them on two rimmed baking sheets and roast until crisp and brown on the edges, 15 to 20 minutes, stirring occasionally.
Alternatively, you can use this sauce to roast a whole duck or an entire turkey. To thicken the gravy, shake several tablespoons of flour or sweet rice flour with about a quarter cup or more of water to create a flour slurry. Bring the liquid to a boil, stir, and simmer until slightly thickened. Season with salt and pepper.
Once the goose is cooked, take it out of the oven and tent it with foil. Let it rest for 10 to 15 minutes before carving and serving.