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Roast Goose

Geese are free range, spending most of their lives grazing on grass in the open fields. They are a hardy bird with a rich flavour and they’re easier to cook than turkeys. We ate geese here in Ireland for centuries, long before we had ever heard of a turkey. In the earlier half of the last century, turkeys became more popular, though only for those who could afford it as turkey was an expensive bird to rear. For some, a roast goose is and always will be the traditional bird eaten at Christmas. It has far more flavour than turkey meat and it is also cheaper per KG, though some places will charge a premium for a good goose. The fat on a goose breaks down at a much lower heat than a duck, 43.88C for a goose and 52.22 for a duck, making it easier to cook and consume. Goose fat can be kept and stored, refrigerated, in airtight jars for 2 months. It can be used to fry all sorts of meat and to make great chips or roast potatoes.

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4.5 – 5.5 KG goose

2 lemons

2 oranges

2 tsp Chinese five spice

1 tsp salt

1 tsp garlic powder

Good handful fresh parsley and thyme.

3 tbsp olive or rapeseed oil


Gravy browning

Veg or beef stock cube

600ml water

30g flour

30g goose fat or butter



GETTING READY… You will need- 1 roasting tin, 1 sharp knife, 1 baster or large spoon, 1 chopping board, 1 hand blender or food processor, 1 pot and 1 whisk.


A goose should be roasted for 20-25 minutes per 450g plus 20 minutes extra.


Remove any excess fat from the goose, especially around the legs and bottom cavity.


Using a sharp knife lightly score the bird along the breast and legs by cutting a crisscross. This will help the fat render down faster when cooking.


Zest the oranges and lemons then mix in a bowl with the chinse five spice, salt and garlic powder.


Rub this into the goose the, along with the parsley and thyme stick the remaining mix into the cavity. Set to one side for about 1 hour to allow it to come to room temperature.


Preheat your oven to 200C or GM5.


You can cook it two ways now. The first is to place a deep roasting tin with roughly chopped onions x 2, celery stalks x 2 and carrots x 2, on the bottom shelf of your oven then place the goose on the rack above this. The tray will catch all the fat.


You can also do the same as in step 8 only leave the goose on top of the chopped veg.


After the goose, has been roasting for 15 minutes at 200C or GM5, turn the oven down to 180C or GM4, cover the goose with tin foil and finish cooking.


Check halfway through in case you need to remove some of the oil from the roasting tin. If you do, pop it into a jar and allow to cool before covering and storing to make great roast potatoes etc.


Remove the foil for the last 15 minutes of cooking. Allow the bird to rest for 20 minutes under the foil before serving.


ROAST GRAVY… Add 30g flour and 30g goose fat to a pot then heat until the flour is cooked, about 3 minutes. Add 600ml of cold water and 1 veg or beef stock cube to this then add the veg you roasted the goose over. Blend this with a food blender. Use gravy browning if you feel it needs it.

    • Marian McIntyre
    • 12th February 2017

    I love goose … must try it this way next time ?

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