Chef John's Roast Christmas Goose Recipe - Allrecipes.com
Chef John's Roast Christmas Goose Recipe
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How to Make Roast Christmas Goose
See the easy way to make gorgeous roast goose for Christmas dinner! See more
  • READY IN 3+ hrs

Chef John's Roast Christmas Goose

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    3 hrs 30 mins
  • READY IN

    3 hrs 40 mins

Directions

  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 More Reviews

Jul 31, 2012

One word: WOW!

 
Jun 21, 2014

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

 

4 Ratings

Aug 15, 2014

Never cooked a goose before. This recipe is DELICIOUS! I started with a fresh goose, smoked it with fresh peach branches at 200° for 7 hours. Then proceeded with recipe from there. This recipe is simple and has heavenly results! I need to get a bigger goose next time, as it is soo good! I added a photo, but my carving did not do the bird justice. Thank you Chef John!!!

 

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Nutrition

  • Calories
  • 1107 kcal
  • 55%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 317 mg
  • 106%
  • Fat
  • 77.5 g
  • 119%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 85.7 g
  • 171%
  • Sodium
  • 361 mg
  • 14%

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

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About the Cook

 
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