Roast goose is a very traditional German holiday dinner. Goose is all dark meat and, depending on its age, can be a bit tough. Geese you buy in the store should be about six months old and have more fat. For a store-bought goose, you may not need the bacon to keep it moist.
In this recipe, the filling serves to flavor the gravy and the goose. The flavors are quite Christmas-like, but it is good any time you have a goose on hand.
Prep Time: 40 minutes
Cook Time: 4 hours
Total Time: 4 hours, 40 minutes
- 1 1/2 c. dried fruit (prunes, apples pears, cherries, etc.), chopped
- 1 c. apple juice
- 1/2 c. brandy
- 1 medium onion, chopped
- 1 T. oil
- 1 fresh apple, chopped
- 1 tsp. lemon zest or 1/2 tsp. dried lemon zesp
- 1 tsp. dried marjoram
- 1 8-10 lb. goose, plucked and cleaned
- 1 tsp. salt
- Freshly ground pepper
- 4 - 6 oz. bacon in strips
- 2 T. flour (brown rice or all-purpose)
- 1 c. chicken broth
- Drippings from roast
- Reserved liquid from fruit
- Salt and pepper to taste
Make the Dressing
Mix the dried fruit with the apple juice in a pan and bring to a boil for several minutes. Remove from heat, add brandy and let sit at room temperature for several hours or overnight.
Drain dried fruit, reserving liquid.
Sauté the onion in the butter, add the chopped apple and cook until softened slightly. Mix with dried fruit, lemon peel and marjoram.
Prepare the Goose for Roasting
Preheat the oven to 450°F for 1/2 hour or more.
Rinse and drain the goose. Singe pin feathers as necessary (burn off the tiny feathers that do not pull out with a candle, a lighter or a butane torch). Remove the oil sac at the base of the tail, if it is still there.
Sprinkle salt inside the cavity, then pepper. Spoon the prepared fruit filling into the cavity. If the dressing tries to fall out, you need to close it by sewing or using toothpicks or turkey lacers. Tie the legs together with cotton twine.
Lay the goose, breast side down, on a roasting rack. Lay 5 or 6 strips of bacon across its back.
Slide the goose into the oven. Turn the oven down to 320°F.
Roast the goose for 3 to 4 hours. After about 2 hours, turn the goose over, lay the rest of the bacon over the breast, slide back into oven and continue cooking until meat thermometer reads 180°F, in the thickest part of the breast and thigh.
Remove bird from oven to carving board. Tent with aluminum foil until gravy is ready.
Make the Gravy
Pour off the drippings from the roast into a fat separator and let the drippings settle to the bottom.
Sprinkle 2 tablespoons of flour into a pan and place on the stove. Pour a little chicken broth into the pan and stir to make a slurry. Heat and stir, adding more chicken broth to make a gravy. Pour the drippings into the gravy, leaving most of the (bacon) fat behind.
Add the reserved liquid from the dried fruit. Stir and cook the gravy until thickened. Taste and adjust seasonings.
Serving the Roast Goose
Remove the fruit filling to a bowl and keep warm. Carve the goose like you would a turkey or chicken.