Filed Under: french, main-dish, steam, Under 20 Mins, wild-game

Roast Goose

Goose has a rich, slightly gamey taste. This unusual cooking technique helps maintain moisture while rendering the excess fat.

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April 8th, 2012

Photography by James Tse Food Styling by Sue Hernderson Prop Styling by Jane Hardin

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Servings
4
Prep Time
30 minutes
Cook Time
120 minutes
Ingredients
  • 1 8- to 10-lb goose
  • 2 onions, cut in quarters
  • 1 leek, cut in 1/2-inch pieces
  • 3 carrots, cut in 1/2-inch pieces
  • 1 bunch fresh thyme
  • 1/2 bunch fresh rosemary
  • salt and pepper to taste
    • Directions
  • 1.

    Preheat oven to 475 F.

  • 2.

    Remove the giblets from the goose. Rinse and pat dry. Pinch skin and randomly poke 8-10 holes without piercing the meat.

  • 3.

    Lay the goose on a roasting rack breast side down and place in the roasting pan. Pour1/2-inch of boiling water into the bottom of the pan and cover. If you don't have a roasting pan with a lid, loosely cover with aluminum foil.

  • 4.

    Carefully transfer roasting pan to oven and steam the goose for 1 hour.

  • 5.

    Reduce temperature to 400 F.

  • 6.

    Remove lid from roasting pan and lay the vegetables and herbs at the bottom.

  • 7.

    Roast goose for approximately 1 hour, and baste every 20 minutes with the juices from the pan. For the last 15 minutes of roasting time, turn the goose over to allow the skin to crisp and develop a golden colour.

    • Roast Goose
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