Roast Goose With Lemon & Herbs
Turkey is the traditional favorite at many holiday dinner tables in North America, but in many European traditions, a roast goose is preferred by far. Don’t be scared of the differences – the meat is tender and flavorful when cooked properly. This recipe is infused with lemons, limes, and herbs, for a tasty treat worthy of the finest occasions.
Ingredients
- 1 fresh goose about 10lb/4.5kg
- 4 lemons
- 2 limes
- 5 fresh parsley sprigs
- 2 fresh rosemary sprigs
- 2 fresh sage sprigs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons liquid honey
- 2 lbs carrots cut crosswise in thirds and quartered lengthwise
- 2 in onions cuteighths
- 2 cups chicken broth
- 3 tablespoons all-purpose flour
Instructions
- Cut any strings around the goose and loosen the legs and wings so that it roasts more readily.
- Remove any giblets or pads of fat from the inside of the bird.
- Using a small, sharp knife, score the skin on the breast and legs lightly in a cross hatch pattern.
- Grate the zest from the lemons and limes.
- Finely chop the rosemary, thyme, and sage. Reserve a small amount of each.
- In a small bowl, combine the citrus zest, chopped herbs, salt, and pepper. Mix together well with the back of a spoon.
- Rub the zest and seasonings into the skin, and any leftovers into the cavity.
- Quarter the zested lemons and limes. Toss lightly in a bowl with the reserved herbs to combine.
- Place the bird in a roasting pan and stuff the fruit into the cavity.
- Set the goose aside in the fridge for at least 15 minutes. This can also be left to infuse the flavors overnight for a richer taste.
- When ready, heat the oven to 400ºF. Place the goose in a roasting pan and brush with honey. Roast for 20 minutes.
- Reduce heat to 350ºF and continue to roast for another 20 minutes.
- Remove the goose from the oven. Pour any fat accumulated so far from the pan, reserving about 3 tablespoons.
- Toss the carrots and onions with the goose fat, and arrange the vegetables on a baking sheet.
- Return the goose and the vegetables to the oven at 350ºF.
- Roast for 1 to 1 1/2 hours.
- Transfer the goose and vegetables to a platter, and remove the fruit and herbs from cavity. Tent with foil and allow to sit for 15 to 20 minutes before carving.
- While the goose sits, you can make the gravy by stirring the broth and about 1/2 cup of water into the pan juices. If the juices are very fatty, you can skim the top layer of fat off before adding broth.
- Heat to boiling, stirring constantly. Sprinkle in the flour little by little, continuing to stir. Sauce should thicken after about 4 minutes.
- Serve over the meat.
Tried this recipe?Let us know how it was!
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