Roast Goose with Port Gravy Recipe -
Roast Goose with Port Gravy Recipe

Roast Goose with Port Gravy

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"I've made this goose several times, and it is fantastic. A perfect holiday meal!"

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Original recipe makes 10 servings Change Servings


  1. Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper.
  2. Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan.
  3. Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.
  4. Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.
  5. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.
  6. With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2009

I rate this based on the extensive and detailed recipe. I have been roasting a goose for last 40 years and the simple European recipe is still the best. Only salt and caraway rubbed inside and outside. Never pick the skin until the last 30-40 minutes stage of roasting. It holds the precious juices that will come out for the sauce you keep. You collect the clear fat( very precious stuff for roux and even medicinal purpose) every 30 minutes. After you finally prick the meat you add broth from the neck and giblets. (You can fry the liver on the goose fat for the pate).Goose is not done ,until the legs move freely when pushed. Rule is the same as with the rotisserie roasting: do not rush to get the color on the skin. It will get golden when it's time comes!

Most Helpful Critical Review
Jan 04, 2011

I had never prepared goose before and relied on this recipe. Although it was easy and delicious, there is no way it could serve 10. We scraped every bit of meat from the carcass, and it would serve 4-5 adults. The port gravy was delicious.


16 Ratings

Jan 12, 2005

I served this meal on Christmas Eve to my typically Midwestern family. They couldn't believe how juicy the goose was without being greasy, and my mom loved the gravy the best! I did turn the goose over for about 20 minutes to get it brown all over, but I will use this recipe again!

Dec 24, 2005

Excellent recipe, but 1 point to make. Use the fat removed prior to cooking by making goose-fat pastry. For the pastry: remove the large, visible chunks of fat you'll see inside the raw goose. They are obvious. Put them in a pan with some cold water and heat very slowly until melted. Cool, then chill in the fridge. Lift off the fat; freeze it. For ordinary shortcrust pastry use 2oz of fat to 7oz of flour, plus salt as usual. Grate the frozen fat into the flour, rubbing in in the normal way, then binding with very cold water. Rest, then use. PS I always add some lemon juice before the cold water. (Goose fat has a very low boiling point, so it has to be frozen to make pastry).

Dec 31, 2002

THe meat was excellent and so was the gravy, but there was almost no meat on the goose. Will make similar gravy again, but not the goose.

Dec 14, 2009

If ANYONE is silly enough to discard goose fat, please discard it my way. The fat from 1 goose (rendered and frozen) will last even a New Orleans cook for a year. It yields the most incredible mouth feel and tase to any dish using oil, and you can't imagine the superior quality of a goose fat roux. The port and sherry are great flavors with this, and adding fresh tarragon makes it even more out of this world. P.S. Way to go.....Saints are 13-0!!!! Laissez les bon temps roulle!!!!!

Dec 28, 2007

This is a great recipe for any time of year, and the gravy is to die for. This is a keeper,thnks.

Apr 23, 2009

The goose was great. Everyone loved it. It was very moist and the gravy was awesome! I would make this again.


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  • Calories
  • 676 kcal
  • 34%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 41.7 g
  • 64%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 50.7 g
  • 101%
  • Sodium
  • 444 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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