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Prep 35 mins
Cook 4 hrs
This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey
- soak chopped apples in 4 Tbsp of dark rum for 4 hours.
- preheat oven to 350 F.
- place goose on a rack in a rosting pan.
- mix together the apples, sage, mace and breadcrumbs.
- season to taste with salt and pepper and spoon inside the goose cavity.
- combine the salt and pepper and rub all over the outside of the goose.
- prick the entire goose with a fork.
- cover the breast with a piece of greased aluminium foil.
- roast goose for 30 minutes at 350 F.
- remove from oven, skim off excess fat.
- pour stock all over the goose.
- re-cover goose with greased aluminium foil and roast for 2 1/2 hours.
- remove foil and cook for 1 hour so the breast crips and browns.
- place goose on a warmed serving dish skim off excess fat from roasting pan.
- reduce pan juices rapidly, to make a thickened gravy.
This was my first goose. My husband kept bugging me to give it a try so I finally did. The stuffing was very good and the duck was quite good. I am picky by nature, so saying anything it good is praise coming from me. The change I made was 1 cup of rum because 6 chopped apples was quite a lot for only 4 TBSP. I also found I had to prick the goose with a knife as a fork would NOT penetrate the skin. I used one can of chicken broth for the liquid, which was plenty. I do not advise to soak the breadcrumbs as the previous review stated because the goose adds so much of its own liquid, it would have been a mushy mess. The stuffung mix was too much to fit in the goose, so I cooked the remaining in a pot with a bit of broth. FYI goose fat is oil. I was looking for actual fat to skim. Something new I learned. :) Thanks for making my first attempt a success!
We had our first Canada goose and used this recipe for the stuffing. It was delicious, different from and lighter than the usual bread stuffing which we always have used for our (domestic) Christmas geese. The changes we made to the stuffing were: increased rum to about 1/2 c., croutons instead of crumbs, added 2 eggs and about a cup of broth to the crumbs (let soak)before combining, and added about a c. of chestnuts. Memorable!