Roast Goose

Try to buy the best organic or free-range bird you can get hold of. Visit your trusted butcher well in advance to place your order. The quality of your bird will determine the success of this experience! If however you are unable to use a fresh goose, ensure that your frozen goose is thoroughly defrosted.

Cooking time: 2.5hrs (*1).

Special equipment: Roaster and rack.

1109 Roast Goose Landscape MAIN IMAGE


Ingredients Required

4.5- 5kg Goose, organic/ free-range, excess fat trimmed, legs removed, excess carcase removed and chopped
1 Bay leaf, chopped
1 sprig Thyme, chopped } Mixed
1 clove Garlic, sliced } together
3 pinch Coarse sea salt (*2) } for legs
2 pinch Black pepper, }
80g Butter, unsalted
2 pinches Sea salt
2 pinches Black pepper
600g Goose wings and neck, cut into 2cm pieces
2 tbsp Goose Fat (*3)
100g Onion, cut in to 3cm pieces
60g Carrot, Peeled, cut in to 3cm pieces
20g Celery, cut in to 3cm pieces
300ml Water, hot from the tap }
1 Bay leaf
3 sprigs Thyme
200ml Port } mixed and reduced by half
100ml Madeira } optional

Cooking Method

Planning ahead

Ask the butcher to prepare it for you: to remove the legs and excess carcase and to chop up the excess carcase, wings and neck into 2cm pieces and to remove the wish bone (this makes the Goose easier to carve). If you were to roast the bird whole then the breast will be overcooked and the legs will be tough.

Cooking the goose

Preheat the oven to 150°C.

Rub the flesh of the goose legs with the bay leaf, thyme, garlic, salt and pepper. (*4) Reserve. Brush the goose Crown with the softened butter & season well with sea salt & freshly ground white pepper. In a large heavy duty roasting pan, on a medium heat, colour the wings and neck in the oil for 5 minutes until lightly golden (*5), add the vegetables and continue to brown for 3 minutes. Place the goose legs skin side up in the bottom of the roasting tray with the coloured bones(*6), vegetables and excess fat and cover the tray tightly with foil.

Roast in the oven for 1 hour (*7). Remove from the oven and increase the temperature to 230°C (*8). Remove the foil from the tray and sit the goose crown on top the legs and bones and roast in the oven for 30 minutes. Turn the oven down to 150°C, add the water (*9), bay leaf and thyme to the roasting pan which will create your jus as it cooks. Continue to cook for 30-35minutes or until the breast reach 55°C, basting every 10 minutes with the roasting juices. Remove the crown from the oven and tightly wrap in foil. Rest for 30 minutes (*10) – continue to cook the goose legs during this time. Remove the Goose legs from the oven and then place on to a tray to rest. Reserve in a warm place until needed.

Finishing the roasting juices

Pour off the excess fat (*11) that has rendered from the goose and reserve for your roast potatoes. Place the baking tray on a medium heat, bring to the boil and stir the bottom of the tray to incorporate the caramelised roasting juices. Taste and adjust the seasoning if required. Remember to pour the resting juices from the goose into the jus. Strain through a fine sieve into a warm sauce boat. The jus can be bound with 2g of arrowroot diluted in 2g of water (*12).


Complimentary recipes:

* Chestnut, walnut & fig stuffing

* Pan-fried parsnips

* Celeriac purée


Recipe © Raymond Blanc 2014.

Photograph © David Griffen 2014.