Roast Goose

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the oven rack in lowest position, and preheat your oven to 425f.
  • Trim and discard any excess fat around the goose's neck and cavity.
  • Rinse the bird with cool water.
  • Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
  • Place the garlic, onion and lemon halves in the cavity.
  • Tie the legs together to close the cavity.
  • Season the bird with the salt and pepper and place breast up in a roasting pan.
  • Place the neck next to the goose.
  • Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
  • This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
  • Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
  • Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
  • Discard the neck.
  • Pour off any further excess fat, and place the pan on a burner over medium heat.
  • Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
  • Add the broth, and reduce to a thinish gravy consistency.
  • Add the prunes, cook for 5 minutes, or until the fruit has plumped up.
  • Check for seasonings and serve with the goose meat.
  • Discard the cavity filling.
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