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Quebec-Style Roast Goose

Quebec-Style Roast Goose recipe image
This classic Quebec dish features a whole goose stuffed with a savory mixture of apples, dried currants, and thyme. The bird is roasted slowly with aromatic vegetables and herbs, then finished with a reduced gravy made from white wine, tomato paste, and chicken bouillon. It is a hearty, festive main course perfect for holiday gatherings or special family dinners.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 699.9
Dietary: Gluten-free
Description
This classic Quebec dish features a whole goose stuffed with a savory mixture of apples, dried currants, and thyme. The bird is roasted slowly with aromatic vegetables and herbs, then finished with a reduced gravy made from white wine, tomato paste, and chicken bouillon. It is a hearty, festive main course perfect for holiday gatherings or special family dinners.
Ingredients
  • 1 cups Dried Currants
  • 4 Apples, Peeled, Sliced
  • 1 tablespoons Dried Thyme
  • 4 tablespoons Melted Butter
  • 1 tablespoons Vegetable Oil
  • 1 Goose (8 - 10 lbs)
  • 1 Chopped Onion
  • 1 Chopped Carrot
  • 1 Chopped Stalk of Celery
  • 1 Clove, Garlic, minced
  • 1 Bay Leaf
  • 3 Whole Cloves
  • 1 Sprig, Fresh Thyme
  • 1 Sprig, Fresh Marjoram
  • 1/4 cups White Wine
  • 1 teaspoons Tomato Paste
  • 1 cans Oz Chicken Bouillon
Directions
  1. 1
    Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remainin in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/19
  2. 2
    Slices, White Bread

Nutrition Facts

Servings 6

Amount Per Serving
Calories 699.9kcal
% Daily Value *
Total Fat 32.5g50%
Saturated Fat 12.3g62%
Cholesterol 121.2mg41%
Sodium 588.1mg25%
Total Carbohydrate 63.0g21%
Dietary Fiber 10.7g43%
Sugars 6.5g
Protein 36.8g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: apples, blending, bouillon, braising, butter, carrot, celery, chicken, clove, cloves, currants, dried, fresh, garlic, goose, international, lbs, leaf, main, marjoram
Read it online: https://www.chefs-mate.com/recipe/quebec-style-roast-goose/