Chef John's Roast Christmas Goose

Chef John's Roast Christmas Goose

Chef John

"I used half the wings to make a basic reduction sauce and the subtle smokiness worked wonderfully with the red wine, balsamic vinegar, and blackberry notes. The sauce is certainly optional, as this could be served plain with just some cranberry sauce on the side. I hope you're able to give this very easy-to-prepare, gorgeous roast goose a try."
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Ingredients

3 h 40 m servings 1107 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 1107 kcal
  • 55%
  • Fat:
  • 77.5 g
  • 119%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 85.7 g
  • 171%
  • Cholesterol:
  • 317 mg
  • 106%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting pan.
  3. Combine wing sections, water, wine, and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.
  4. Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees F (66 degrees C).
  5. Stir balsamic vinegar, blackberry jam, and black pepper into red wine mixture; bring to simmer over medium heat. Simmer until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.
  6. Brush melted goose fat from bottom of pan onto the goose breast. Drizzle with sauce and serve.

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Reviews

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One word: WOW!

The Christmas guests were awed by the presentation as much as the taste.

First time cooking goose turned out great! Thanks for the recipe! The blackberry sauce was wonderful as well!

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