Roast Goose

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About
Roast goose is a luxury and will set any occasion off. It’s very fatty, which makes it succulent and tender, especially when served cold. When goose is roasted, the skin goes crisp and the flavour is superb.
  • Goose is in season all year round but if you want a fresh bird you will need to order one. Allow just over 1lb (450g) oven-ready weight per person. An average 10lb (4.5kg) goose will serve 8 people.
  • Spoon stuffing of your choice into body cavity. Mixtures with fruit flavours like apple or prune are popular, or use sage and onion. Then truss or skewer closed.
  • Prick skin all over with a fork so fat drains off during roasting and rub the skin with salt. Place on a trivet in a roasting tin with just 3–4 tablespoons cold water in the tin.
  • Roast the goose in an oven heated to 425°F (220°C) or gas no. 7 for 20 minutes. Then lower oven temperature to 350°F (180°C) or gas no. 4 and roast, allowing 15 minutes per 1lb (450g). Do not cover or baste but pour or ladle off the fat as it accumulates in the tin. Goose drippings are particularly good for roasting potatoes.
  • Increase the oven temperature for the last 15 minutes roasting time to get a crisp, golden skin.
  • Roast goose goes well with red cabbage and apple, fried apple rings or apple sauce. Serve cold roast goose with Cumberland sauce or a salad including fruit such as oranges or apples and something crunchy like chicory or celery.