Description

Ingredients:

• 1 free-range goose (about 3-4 kg)
• 1-2 oranges, quartered
• 1-2 apples, quartered
• 1 onion, quartered
• Fresh herbs (such as thyme and rosemary)
• Salt (about 10-15 grams for seasoning)
• Freshly ground black pepper (to taste)
• 250-300 grams of goose fat (or butter)
• Optional: 200-300 grams of prunes or dried figs (for stuffing)
• Optional: Seasonal vegetables for roasting (carrots, parsnips, potatoes)

Preparation Steps:

1. Thaw the Goose: If your goose is frozen, allow it to thaw in the refrigerator for 2-3 days prior to cooking.
2. Preheat the Oven: Preheat your oven to 180°C (350°F).
3. Prepare the Goose:
   • Remove the goose from its packaging and remove any giblets from the cavity if included.
   • Pat the goose dry with paper towels.
   • Prick the skin all over with a sharp knife (being careful not to pierce the meat). This helps render out the fat.
4. Season the Goose:
   • Rub the skin with salt (10-15 grams) all over, ensuring even coverage.
   • Season the inside of the cavity with salt and pepper.
   • Stuff the cavity with the quartered oranges, apples, onion, fresh herbs, and optional prunes or figs.
5. Prepare for Roasting:
   • Place the goose on a roasting rack in a large roasting pan.
   • If desired, you can pour a little water (about 200 ml) into the bottom of the roasting pan to create steam and flavor enhancement.
6. Roasting the Goose:
   • Roast the goose in the preheated oven. General cooking time is about 25 minutes per kg, so for a 3.5 kg goose, roast for approximately 1 hour and 30 minutes.
   • After the first hour, baste the goose with rendered fat (or additional goose fat if needed). This helps to crispen the skin.
   • Increase the temperature to 200°C (400°F) for the last 15-30 minutes to achieve a golden-brown and crispy skin.
7. Check Doneness:
   • The internal temperature in the thickest part of the breast should reach about 75°C. Use a meat thermometer for accuracy.
   • If the skin is not as crispy as you like, you can finish it under a broiler for a few minutes but stay vigilant to avoid burning.
8. Resting: Once cooked, remove the goose from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes to allow the juices to redistribute.
9. Serve:
   • Carve the goose and serve it with your favorite sides, such as roasted vegetables and cranberry sauce.

Tips:

• Save the rendered goose fat for roasting potatoes or for making delicious gravy.
• For a flavorful gravy, make a roux with some of the flour, add the drippings from the roasting pan, and can incorporate stock for depth.