Roast Goose With Juniper Sauce

Recipe by JenPo
READY IN: 2hrs
YIELD: 1 goose




  • Preheat the oven to 425°F
  • Remove the lumps of fat from the inside cavity and prick the goose all over with a fork.
  • Rub salt thoroughly on the inside and outside of the goose, and wrap aluminum foil around the legs.
  • Place in a roasting pan upside down and place pan in oven to roast for twenty five minutes.
  • Turn the oven temperature down to 350°F Roast 1 hour, then remove the bird to pour out the fat that has accumulated in the pan and take the foil off the legs.
  • Be very careful, because the fat is dangerously hot.
  • He also suggests adding parboiled potatoes to the pan now.
  • Turn the bird right side up and put it back in the oven for another 30 minutes to an hour.
  • While the goose is in the oven, prepare the juniper sauce by cooking the onion in the olive oil on low heat about 30 minutes, stirring occasionally.
  • Stir in the flour and cook a few more minutes.
  • Now stir in the marsala, stock, and juniper berries.
  • Season with salt, pepper, and mustard powder, and simmer gently 20 minutes.
  • Then stir in the grain mustard and simmer 5 more minutes.
  • When the thigh meat on the goose is pierced and the juices run clear, the bird is done.
  • Let the meat rest about 10 minutes, then carve.
  • Just before serving, stir redcurrant jam into sauce.