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    You are in: Home / Recipes / Perfect Spiced Roast Goose Recipe
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    Perfect Spiced Roast Goose

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on December 31, 2010

      Good recipe, the goose was a hit in terms of taste, but it could have been softer. I did everything as instructed, the only difference was I made a stuffing of scallions and mushrooms grilled with ginger. The end result tasted somewhat Oriental, which is what we liked, but I am not sure why it ended up chewy. I went by the meat thermometer, as prescribed. Will try it again some day, may be I need to cook it a bit longer.

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    • on January 24, 2009

      What a fantastic dish! This was my very first time eating / preparing a goose. The only things that I did differently were- I didn't use the stalk of celery, I used fresh parsley instead. And I omitted the Anise (didn't have any on hand). I also skinned the goose. At first I was scared that it would become too dry- So I used my Nesco roasting pan (in the oven) instead of a shallow roasting pan. It turned out perfect! Great texture, moist, and full of flavor! Will def. make again! Would love to try this with lamb or goat kid. Thank You for making my first Goose experience a pleasant one! :)

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    • on January 03, 2009

      A very different recipe for goose and my husband says it is a keeper. As for me, I am still searching for the perfect recipe that will make goose taste less like goose! :) Thanks for sharing!

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    • on August 30, 2008

      This Really was an excellent recipe and I followed it pretty closely. We had a friend give us a wild goose that they had hunted but did not know how to prepare. We had some friends over for dinners that have become accustomed to gourmet food, throughout the years and have recently been introduced to wild game dishes. I did add ¼ cup of Craisins (sweetened dried cranberries) and ¼ cup Cabernet to the marinade, Stuffed the cavity of the goose with 1 onion, and a Gala Apple that was quartered and toped with thick cut apple wood smoked bacon. The spice rub was absolutely perfect and I highly recommend this recipe, Thanks for Sharing.

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    • on July 14, 2008

      This was great! We had guests for dinner and I thought I'd do something different with a goose - we raise our own and 'roast goose' gets a bit predictable. This was easy and came out fabulously tasty, I did foget to prick the skin of the bird and it still crisped up really well. Thank you for adding something different to our diet!

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    • on June 16, 2008

      It really IS a perfect spiced goose! I couldn't fit mine in a gallon sized bag, so I bought the Large ziplock brand. Worked great! You know you've hit a 5 star recipe when your husband makes those moaning noises while he eats :)

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    • on January 23, 2008

      This was outstanding for goose. Trim the extra fat off the neck and leg areas (save to use for frying potatoes, etc. - this is the best fat!) Make sure to prick the skin only (don't go into the meat) all-over the goose to allow the fat under the skin to escape; this will ensure it is crisp. With the spices used here, the skin was extra yummy! I only wish I had made extra of the basting sauce to dip in.

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    Nutritional Facts for Perfect Spiced Roast Goose

    Serving Size: 1 (417 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1087.9
     
    Calories from Fat 660
    60%
    Total Fat 73.3 g
    112%
    Saturated Fat 22.1 g
    110%
    Cholesterol 285.1 mg
    95%
    Sodium 3348.8 mg
    139%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 1.2 g
    4%
    Sugars 15.4 g
    61%
    Protein 83.0 g
    166%

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