Perfect Spiced Roast Goose

READY IN: 6hrs




  • For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
  • Cool mixture to room temperature.
  • Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
  • Refrigerate for 4 hours turning several times.
  • After 4 hours of refrigeration time discard marinade.
  • Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
  • Rub the outside of the goose with vegetable oil.
  • Place goose on a shallow roasting pan.
  • Set oven to 325 degrees.
  • In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
  • Bake UNCOVERED for 30 minutes.
  • Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
  • Remove the goose from oven and baste the goose generously with honey mixture.
  • Sprinkle lightly with salt.
  • Return to oven and bake UNCOVERED for another 30 minutes.
  • Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
  • Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
  • For the gravy; strain pan juices, then skim and discard any fat.
  • In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
  • Serve the gravy with the goose.
  • Delicious!