This elegant roast goose is a centerpiece dish perfect for holiday gatherings or special celebrations. The bird is generously stuffed with a moist mixture of crumbled cornbread, sweet dried figs, and tart diced apples, creating a delightful balance of textures and flavors. As the goose roasts slowly at a moderate temperature, the skin becomes crisp and golden while the meat remains juicy and tender. The accompanying gravy, made from the rendered goose fat and simmered neck broth, adds a deep, savory richness that ties the whole meal together. Serve this impressive main course with roasted root vegetables or simple greens to let the star of the show shine. It is a comforting, hearty dish that brings home-style warmth and sophisticated flavor to your table.
Roast Goose With Stuffing
Description
This elegant roast goose is a centerpiece dish perfect for holiday gatherings or special celebrations. The bird is generously stuffed with a moist mixture of crumbled cornbread, sweet dried figs, and tart diced apples, creating a delightful balance of textures and flavors. As the goose roasts slowly at a moderate temperature, the skin becomes crisp and golden while the meat remains juicy and tender. The accompanying gravy, made from the rendered goose fat and simmered neck broth, adds a deep, savory richness that ties the whole meal together. Serve this impressive main course with roasted root vegetables or simple greens to let the star of the show shine. It is a comforting, hearty dish that brings home-style warmth and sophisticated flavor to your table.Ingredients
Directions
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Remove the neck and giblets from the goose. Place the neck in a saucepan with about 1 quart of water and simmer lightly, partially covered, for several hours until tender.
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Strain the neck broth and reduce it down to about 2 cups. Season with salt and set aside for the gravy.
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In a large bowl, combine the crumbled cornbread, diced apple, quartered figs, chopped parsley, and fresh savory. Season with salt and pepper to taste.
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Stuff the goose cavity loosely with the cornbread mixture. Secure the opening with kitchen twine and truss the bird.
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Preheat the oven to 325F (165C). Place the goose breast-down in a roasting pan.
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Roast for 1 1/2 hours. Draw off accumulated fat from the pan periodically to prevent smoking.
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Turn the goose breast-up and continue roasting for another 1 1/2 hours, or until the juices run clear when the thigh is pricked near the body.
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Remove the goose from the oven and transfer it to a heated serving platter. Cover loosely with foil and let rest while you prepare the gravy.
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Pour off all but 2 tablespoons of the fat from the roasting pan. Sprinkle the flour over the remaining fat.
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Set the roasting pan over low heat on the stovetop. Stir the flour and fat mixture for one minute, scraping up the browned bits from the bottom of the pan.
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Gradually whisk in the reserved neck broth and stir until the gravy is smooth and thickened.
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Season the gravy with salt and pepper to taste. Serve the roasted goose with the gravy on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 597.0kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 739.2mg31%
- Total Carbohydrate 124.5g42%
- Dietary Fiber 11.9g48%
- Sugars 50.0g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Ensure the stuffing reaches an internal temperature of 165F (74C) before serving. Use a food thermometer to check the thickest part of the stuffing.
Resting is crucial: Letting the goose rest for at least 20-30 minutes after roasting allows the juices to redistribute, resulting in moister meat.
Fat Management: Goose produces a significant amount of fat. You can save the rendered goose fat for roasting potatoes or cooking other dishes later.
Variation: If you prefer a drier stuffing, you can toast the cornbread crumbs in the oven before mixing with the other ingredients.
Gravy Tip: If the gravy is too thick, add a little more stock or water. If it is too thin, simmer it longer or add a slurry of cornstarch and water.
