Roast Goose with Citrus and Herbs
Elevate your holiday feast with the irresistible allure of Roast Goose with Citrus and Herbs, a show-stopping centerpiece teeming with bold flavors and stunning aromas. Perfectly roasted to golden perfection, this succulent goose is infused with the bright zest of oranges and lemons, complemented by earthy sprigs of fresh thyme, rosemary, and sage. The flavorful cavity stuffing and basting ensure tender, juicy meat while the caramelized citrus slices and herbs create a visual feast as they roast alongside the goose. Finished with a rich pan sauce made from wine and drippings, this recipe delivers a harmonious balance of elegance and comfort. With its luxurious presentation and complex flavors, this roast goose is ideal for celebratory gatherings or holiday dinners, offering a gourmet dining experience that's truly unforgettable. Keywords: roast goose, citrus and herbs, holiday centerpiece, gourmet recipe, festive dinner, pan sauce.
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Recipe Information
Ingredients
- 1 approx. 10-12 lbs whole goose
- 2 oranges
- 1 lemons
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 sprigs fresh sage
- 6 garlic cloves
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 cup dry white wine
- 2 cups chicken or goose stock
Instructions
Preheat your oven to 375°F (190°C). Place a rack in a roasting pan and set aside.
Remove the neck and giblets from the goose, if present, and reserve them for making stock or gravy. Pat the goose dry with paper towels, both inside and out.
Using a sharp knife or fork, prick the skin of the goose all over, being careful not to pierce the meat. This helps the fat render during cooking.
Generously season the cavity of the goose with 1/2 tablespoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with one orange (quartered), half a lemon (quartered), 2 sprigs each of thyme, rosemary, and sage, and 4 garlic cloves.
Rub the outside of the goose with olive oil, then season generously with the remaining kosher salt and black pepper.
Truss the goose with kitchen twine to ensure it cooks evenly. Place it breast-side up on the prepared roasting rack.
Roast the goose in the preheated oven for 2 1/2 to 3 hours, or until the internal temperature of the thickest part of the thigh reaches 170°F (76°C). Baste the goose every 30 minutes with the rendered fat in the roasting pan.
About 30 minutes before the goose is done, slice the remaining orange and lemon into rounds. Arrange them around the goose in the roasting pan, along with the remaining thyme, rosemary, sage, and 2 garlic cloves for added flavor.
Once cooked, remove the goose from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 20 minutes before carving.
To make a simple pan sauce, skim the fat from the roasting pan, leaving about 2 tablespoons of drippings. Place the pan over medium heat, add the dry white wine, and scrape up any browned bits from the bottom. Simmer for 4-5 minutes, then add the chicken or goose stock and continue to simmer until slightly reduced. Strain and serve alongside the goose.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.5 g | 365% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.1 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1854 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
