I’m constantly being asked, what’s your favourite goose recipe? What goose recipe is full proof? How do I cook my goose? There are a lot of great recipes out there. Jamie Oliver spice roast goose is fabulous, and Nigella does a damn good roast goose as well. But to be honest, my favourite recipe is simply the mustard and garlic roast goose recipe I have reproduced for your below. Why? Because it’s easy and it’s basically cooks itself, so you can get on with everything else that needs t be done.
Or, sit and drink a Gin.
Mustard and Garlic Roast Goose
Serves 6
For the mustard and garlic goose
- One (3kg) goose; neck, heart, gizzard, and wing tips reserved for stock
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried savory
For the stock
- 5 1/4 cups homemade chicken stock
- 1 carrot, cut into 1-inch pieces
- 1 small onion, sliced
- 3 1/2 tablespoons balsamic vinegar
- 3 flat-leaf parsley sprigs
- Reserved goose neck (cut into 3-inch pieces), heart, gizzard, and wing tips
For the gravy
- 150 ml Tawny Port
- 45 g all-purpose flour
DIRECTIONS
Position the oven rack in the bottom third of the oven and preheat to 220°C. Remove any excess fat and skin from the main body cavity and neck cavity. Pierce the goose with a sharp fork, especially where the fat is thickest on the legs and lower breast. Sprinkle the cavities and skin with salt and pepper. Tie the legs together to hold their shape. Place the goose, breast-side down, on a V-shaped rack set in a roasting pan. Add enough water to the pan to reach a depth of 2cm. Roast for 40 minutes. Spoon off the fat from the surface of the liquid in pan; reserve 1/4 cup of the fat.
Reduce the oven temperature to 175°C. Using tongs as an aid, turn the goose onto 1 side. Roast for 30 minutes. Turn the goose onto the other side. Roast for 30 minutes.
Whisk the mustard, lemon juice, garlic, salt, pepper, and savory in a small bowl to blend. Turn the goose breast-side up. Brush the goose with the mustard-garlic mixture. Roast until a meat thermometer inserted into thickest part of the thigh registers 175°F (80°C) and the juices from the thigh run clear when pierced with fork, about 50 minutes. Transfer the goose to a platter; tent loosely with foil to keep warm. Reserve the pan juices.
Meanwhile, make the stock
While the goose is roasting, bring all the stock ingredients to a boil in a large saucepan. Reduce the heat to medium and simmer, uncovered, until reduced to 3 cups, occasionally skimming the surface, about 1 hour. Strain the stock into a bowl; spoon off fat. Set aside.
Make the gravy
Spoon off the fat from the top of the reserved juices in the roasting pan. Add 1/2 cup of Port to the pan. Place the roasting pan atop 2 burners and boil until the mixture is reduced to 1 cup, whisking occasionally, about 5 minutes. Whisk the flour and reserved 1/4 cup fat in a medium saucepan over medium-low heat until the roux is light brown, about 5 minutes. Gradually whisk in the Port mixture and 2 1/2 cups degreased stock. Simmer until the gravy thickens enough to coat a spoon, whisking constantly, about 3 minutes. Stir in 2 tablespoons of Port. Season with salt and pepper. Carve the goose and serve with the gravy.
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