Super Crispy Roasted Goose Recipe - Allrecipes.com

Super Crispy Roasted Goose

 made it   |  9 reviews   |   photos

Recipe by: Christine L.

"Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime, and maybe even inspire a seasonal tradition." Save to favorites Saved Save I Made It Rate it Share Print ADVERTISEMENT Added to shopping list. Go to shopping list.

Ingredients

1 d 5 h servings 517 cals Original recipe yields 12 servings
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  • US
  • Metric
Note: Recipe directions are for original size.

Nutrition

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 17.7 g
  • 6%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
% Daily Value *
    < yuxylyqk. Canada Goose Downli> * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Directions

{{model.addEditText}} Print
  • Prep

    1 h
  • Cook

    3 h 30 m
  • Ready In

    1 d 5 h
  1. Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
  2. Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.
  5. Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).
  6. Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.
  7. To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.
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Reviews

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  1. 11 Ratings
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Most helpful positive review
  • LINGCB
12/18/2004

I made this skipping the boiling water step. My goose was not crispy, but that is not the recipe's fault. I baked it 3 hours in total, it was a little dry (compare to what I have had before). ...

Read more Most helpful critical review
  • Andrea Duncan
12/27/2006

It might be that I just like duck better, the breast was flavorless & the only thing that my honey liked was the skin which was crispy. The stuffing and gravy were good but I'll pass on the goo...

Read more Most helpful Most positive Least positive Newest
  • LINGCB
12/18/2004

I made this skipping the boiling water step. My goose was not crispy, but that is not the recipe's fault. I baked it 3 hours in total, it was a little dry (compare to what I have had before). ...

Read more
  • CRACKHEADRECORDS
2/26/2006

I threw a dinner party for 12 last night and this recipe was the main entree. I have never made goose before, but this recipe turned out beautifully. It was very involved and time consuming, b...

Read more
  • NATTYRO
3/8/2005

I've never had goose before- but it will definately be a regular dish on my table with this recipe! DEEEELICIOUS!!

Read more
  • Aislynne Edwards
2/1/2007

I made this for the first time christmas 2005. It was a rather long and complicated process, although the out come was worth it. The only problem I had was that the wings and legs got a touch ov...

Read more
  • Andrea Duncan
12/27/2006

It might be that I just like duck better, the breast was flavorless & the only thing that my honey liked was the skin which was crispy. The stuffing and gravy were good but I'll pass on the goo...

Read more
  • Charlotte
1/4/2009

I didn't care for it, but everyone else liked it. I guess I'm just not a dark meat fan. Also, Goose really does not feed a lot of people--BE AWARE!

Read more
  • felicia
12/27/2009

Pretty good, very moist. The stuffing was delicious! Gave a 4 because we think we may prefer duck better, but other then that, it was great.

Read more
  • Av8r
12/25/2011

Great Goose! My first time cooking one and it wasn't too difficult with good results. I would give 5 stars but for the cost of a goose i think I would rather just cook a turkey. Everyone at t...

Read more
  • jatarin
5/27/2012

Made this for our Wedding and it was delicious although it's nothing like carving a Turkey. Stuffed it with some dirty rice and made a lot of side dishes.

Read more More Reviews Roast Goose with Wild Rice Stuffing Recipe - Another great roasted goose recipe. Perfect for Christmas dinner!
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