We made this for Thanksgiving and it was absolutely terrific. The goose was so tender and juicy. I followed the directions exactly. We'll be making it for Christmas this year! Make sure you get the right wine. It's important you get the tawny port as it's very syrupy sweet and not like a regular wine.
This recipe is absolutely amazing. A little expensive to make but worth every penny- especially if you're trying to impress your guests. I made it for christmas and people are still talking about it!
DH chose the main entree for our X-Mas Eve meal & I had never cooked a goose b4, so I relied heavily on your recipe & it did not fail me. It weighed 11 lbs, so I roasted it 2 hrs, removing fat from the pan at intervals w/my basting bulb. The glaze was the crowning touch to the nicely crisped skin. While the goose was resting, I made the gravy by 1st deglazing the pan of the lovely meat drippings after the fat was poured off & then adding a can of mushrooms w/their liquid. My MIL loved the gravy, but DH & I both found the wine flavor a bit stronger than optimal for us. DH pronounced it an *excellent goose*, so thx for posting your recipe & helping me not to mess it up for him. :-) *Edited to Add* Sorry the gravy is not pictured w/the goose. DH was impatient & hurried me thru the photo process. :-(