Roast Goose for Christmas

Do you know what kind of meal will be the star of your Christmas table?

It’s that time of the year and yet again I can’t understand how come the whole year feels just like a short moment. Maybe the reason behind this is all the new experience, travels, joy and excitement I have been through and the people I met. Do you ever wonder how beautiful that is? Magical. Now lets make some magic happen in the kitchen, too.

I suggest marinating goose in a dry rub for one day before cooking it to get more flavour into the poultry. Be generous with all the spices as well as minced garlic and don’t forget to prick the skin before roasting to get rid of the excess goose fat. Once cooked, serve it with oven roasted fruit and root vegetable mash.


Recipe is for 1 goose that serves about 8 people 


Ingredients

For the goose:

  • Goose (4-4,5 kg)
  • Dried oregano
  • Paprika
  • Mix of ground peppers (black, red, white)
  • Head of garlic
  • Maple syrup or honey
  • Lemon juice
  • Salt

For the plum garnish:

  • Plums
  • Cloves
  • Brown sugar
  • Cinnamon

Wash the poultry, dry thoroughly and rub with the spice mix (dried orageno, paprika, salt, ground peppers, minced garlic cloves). Place in the fridge overnight

Remove marinated goose from the fridge a couple of hours before cooking to bring it to room temperature. Prick the skin of the goose and rub it with maple syrup (honey) and lemon juice mixture ( 2 parts maple syrup:3 parts lemon juice). Preheat oven to 190°C (fan setting) and cook it for 15 minutes on each side. Lower the temperature to 160°C (top+bottom heat, no fan) and cook for about 4 hours, turning the goose once in a while. Goose has a lot of fat, therefore I recommend roasting it on a wire rack and have a deep oven dish underneath. This way all the excess fat will escape through pricked holes and drip into the oven dish. You can reserve the fat for later – e.g. use it for roast potatoes.

Prepare the garnish: cut plums in half, remove pits, sprinkle with cinnamon, add some cloves and place them into a baking dish. Bake at 160°C in the oven for about 20-25 minutes or until they become tender, basting with the plum juice once in a while.

Serve roast goose with potato or other root vegetable mash and oven roasted plums, drizzle with plum juice from the baking dish. You can also bake some apples. Place them in the oven next to the goose about 30 minutes before the end of it’s cooking time.

 

Happy roasting,

Julie