Roast Goose with Port Gravy Recipe

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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!

—czechmate

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Most Helpful Critical Review

Dec 09, 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.

—petri-dish

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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!

—VENITRA

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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).

—gerryz

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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.

—HOTHAIR22

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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!!!!!

—Madame Roux

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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.

—eggman

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Apr 23, 2009

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

—Ellyanah

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Nutrition

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.

Nutritional Information

Roast Goose with Port Gravy

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 676
** Calories from Fat: 375

% Daily Value *
** Total Fat 41.7g 64 %
** Saturated Fat 13g 65 %
** Cholesterol 170mg 57 %
** Sodium 444mg 18 %
** Potassium 832mg 23 %
** Total Carbohydrates 15.2g 5 %
** Dietary Fiber 1.4g 6 %
** Protein 50.7g 101 %
** Sugars 3.4g
** Vitamin A 51 %
** Vitamin C 6 %
** Calcium 6 %
** Iron 62 %
** Thiamin 26 %
** Niacin 158 %
** Vitamin B6 49 %
** Magnesium 19 %
** Folate 22 %

* 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.