Roast Goose with Port Gravy Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 2, 2009
All i can say is fantastic!! used this recipe twice now and it is absolutely awesome thank you.
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5 users found this review helpful

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Photo by chuck dagel

Cooking Level: Expert

Home Town: Helena, Montana, USA
Living In: Sutherlin, Oregon, USA

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Reviewed: 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.
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7 users found this review helpful

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Photo by eggman

Cooking Level: Intermediate

Home Town: Aurora, Ontario, Canada

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Reviewed: 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).
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Reviewed: 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!
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Cooking Level: Professional

Home Town: West Chester, Ohio, USA

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Reviewed: Feb. 20, 2001
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.
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