Crispy roast goose

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 9
Servings 6


  • 1
    oven-ready goose
  • 150
  • 450
  • 2
    fresh bay leaves
  • 1
    head garlic
  • salt and freshly ground black pepper
  • 30
  • 45
  • fresh bay leaves to garnish


1. The day before cooking, remove all excess fat from goose. Brown giblets in a little fat. Add sherry, water, bay leaves and the whole head of garlic. 2. Bring to the boil, cover and simmer for one hour or until the liquid has reduced by half. Strain and allow stock to cool. Skim off any fat, cover and chill. 3. On the day, rub a little salt on the goose's skin, stand it on a rack in a deep roasting tin. Roast for 15 minutes at 220 ºC then reduce temperature to 160 ºC and roast for 2 1/2 hours. 4. Allow goose to stand for 20 minutes before serving. Pour off excess fat from roasting tin and add meat juices to stock made the day before. 5. Blend cornflour with water to make a thin paste. Stir into stock and bring to the boil, stirring until thickened. Check seasoning. 6. Lift goose onto a platter and garnish with spiced pears and bay leaves. Serve with Potato and chestnuts dauphinois (see recipe).

Read more on: poultry  |  roast

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