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Roast Goose
Roast goose makes a delicious alternative to turkey. You'll get crisp skin and
meat that's not greasy by roasting first in a low oven and then increasing the
temperature. Ducks weigh 4 1/2 to 6 pounds; allow at least 2 pounds per
person. Geese weigh 8 to 10 pounds; allow at least 2 pounds per person.
Ingredients
1 free-range, naturally fed goose
2 Tablespoons olive oil
2 tablespoons coarse salt mixed with a few grinds of black pepper
1 cup water
Method
Heat the oven to 375F. Trim any excess fat, rinse the bird inside and out, and
pat it dry. Slip your fingers or a rubber spatula between the fat and the meat to
separate them, and prick the skin all over with a sharp-tined fork, taking care
not to prick the meat. If possible, turn on a fan to let the bird air-dry while it
comes to room temperature. Stuff the bird three-quarters full. Rub the outside
with the olive oil and then massage the bird thoroughly with the salt and pepper
mixture. Tie the legs together loosely.
Put the bird in a roasting pan [preferably fitted with a rack]. Pour the water in
the pan. Position the pan so that the bird's legs point toward the back of the
oven. Roast for 45 min. Remove the pan from the oven and pour off the fat and
water. Separate the fat to use for basting.
Return the bird to the oven and increase the temperature to 400F. Continue to
cook for another 1 hour and 15 minutes for a duck; 2 hours for a goose. During
this time, pour grease off once or twice more.
For the last hour of roasting, turn the pan so that the legs face the front of the
oven. Refrain from basting for the last half hour of cooking time. The bird is
done when the juices run clear from a thigh pricked all the way down to the
joint and when a meat thermometer inserted in the inner thigh below the leg joint
reads 175 to 180F. A thermometer inserted in the stuffing's center should read
at least 160F. Transfer the bird to a platter and let it rest 15 minutes before
carving.
meat that's not greasy by roasting first in a low oven and then increasing the
temperature. Ducks weigh 4 1/2 to 6 pounds; allow at least 2 pounds per
person. Geese weigh 8 to 10 pounds; allow at least 2 pounds per person.
Ingredients
1 free-range, naturally fed goose
2 Tablespoons olive oil
2 tablespoons coarse salt mixed with a few grinds of black pepper
1 cup water
Method
Heat the oven to 375F. Trim any excess fat, rinse the bird inside and out, and
pat it dry. Slip your fingers or a rubber spatula between the fat and the meat to
separate them, and prick the skin all over with a sharp-tined fork, taking care
not to prick the meat. If possible, turn on a fan to let the bird air-dry while it
comes to room temperature. Stuff the bird three-quarters full. Rub the outside
with the olive oil and then massage the bird thoroughly with the salt and pepper
mixture. Tie the legs together loosely.
Put the bird in a roasting pan [preferably fitted with a rack]. Pour the water in
the pan. Position the pan so that the bird's legs point toward the back of the
oven. Roast for 45 min. Remove the pan from the oven and pour off the fat and
water. Separate the fat to use for basting.
Return the bird to the oven and increase the temperature to 400F. Continue to
cook for another 1 hour and 15 minutes for a duck; 2 hours for a goose. During
this time, pour grease off once or twice more.
For the last hour of roasting, turn the pan so that the legs face the front of the
oven. Refrain from basting for the last half hour of cooking time. The bird is
done when the juices run clear from a thigh pricked all the way down to the
joint and when a meat thermometer inserted in the inner thigh below the leg joint
reads 175 to 180F. A thermometer inserted in the stuffing's center should read
at least 160F. Transfer the bird to a platter and let it rest 15 minutes before
carving.