Roast Goose with Madeira Peppercorn Sauce

For an old-fashioned holiday menu serve this elegant roast goose with Braised Red Cabbage and Parsnips Julienned. Oysters Rockefeller are the perfect way to begin the meal.


  • 1 cup pitted dried apricots, halved
  • 1 cup pitted dried prunes, halved
  • ½ cup Madeira
  • 1 domestic goose (11 to 13 pounds), ready to cook
  • Juice of 1 orange
  • 2 Granny Smith or other tart apples, cored and coarsely chopped
  • grated zest of 1 orange
  • Coarse (kosher) salt, to taste
  • coarsely ground black pepper, to taste
  • Paprika, to taste
  • 8 slices bacon
  • cups Madeira Peppercorn Sauce (see Step 7)


  1. Place the apricots and prunes in a large bowl, add the Madeira, and set aside for 30 minutes.
  2. Preheat the oven to 325°F.
  3. Rinse the goose well, removing all excess fat. Prick the skin all over with the tines of a fork) to help release fat while it cooks). Rub the goose, inside and k out, with the orange juice.
  4. Add the apples and orange zest to the apricots and prunes, and toss to combine.
  5. Sprinkle the goose inside and out with coarse salt, pepper, and paprika. Stuff the cavity with the fruits, and close the opening with poultry skewers. Lay the bacon slices across the breast.
  6. Place the goose, breast side up, on a rack in a shallow roasting pan and put it on the center rack in the oven. Roast for 1½ hours, removing the accumulated fat in the pan with a baster every 30 minutes.
  7. Remove the bacon, and roast the goose, continuing to defat the pan, for 1 hour more. It is done when the temperature reads 175° to 180°F when an instant-read thermometer is inserted deep into the breast. Remove the goose from the roasting pan and set the pan aside. Let the goose rest, covered loosely with aluminum foil, for 20 minutes before carving. While it is resting, make the sauce, to be served alongside.