Reviewed: Dec. 24, 2011

The goose was fantastic! I made it for my annual Christmas party and it was utterly demolished. I don't think a pack of coyotes could have left a cleaner set of bones! We made two major changes: First, I put a traditional cornbread stuffing with chopped carrots, celery, and onion in the cavity instead of what they suggested. Second, the gravy didn't turn out very well by out family's gravy standards, so very little of that was consumed. However, a guest discovered that the goose was ABSOLUTELY AWESOME when eaten with a bite of the spinach artichoke dip. Who knew?!?! We will definitely make this again... Just skip the gravy.

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Reviewer:

Gizzy'sMommy

Cooking Level: Expert

Reviewed: Dec. 9, 2011

Taking all other reviews into account, I had the confidence that I would make a perfect goose my very first time. I followed the very clear instructions step by step. I removed my goose from the oven as soon as the thermometer registered 80°C, actually closer to 90°C and I was worried that I had overcooked. It turned out that the goose had a fatty, wobbly layer all around that it was hard to get a grip on it with my teeth. No crispy skin and the meat was not dry. Possibly I should've used a different heat setting in my oven other than 3D-fan hot air. Perhaps goose is just not my thing.

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Reviewer:

petri-dish

Reviewed: Jan. 7, 2011

This was absolutely delicious! Had to add a little cornstarch to the dressing ebcause it wasn't as think as we liked it, but overall this was the perfect dish. The goose was nice and tender, not dry at all.

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Reviewer:

kayellpee

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Reviewed: Jan. 3, 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.

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Reviewer:

mrsj

Reviewed: Dec. 27, 2009

I tried this recipe for Christmas this year and it was absolutely wonderful. The meat was moist and tender and the skin was crispy. What more could you ask for?m Thanks for the fab recipe!

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Reviewer:

angie in uk

Reviewed: 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!

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Reviewer:

czechmate

Reviewed: 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!!!!!

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Reviewer:

Madame Roux

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

Reviewed: Apr. 21, 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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Reviewer:

Ellyanah

Cooking Level: Expert

Home Town: St. John's, Newfoundland, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 11, 2009

This was unbelievably good. The sauce really made the dish. This was my first time cooking a goose and everyone kept telling me that it would be very greasy. It wasn't, it was delicious. Thank you.

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