Roasted goose is a Christmas tradition in certain parts of the world, but not a type of poultry often found on dinner tables and restaurant menus. So when you bring out a goose for a special occasion, your guests may not know what to expect.
Knowing how to cook it properly is the key to achieving a really flavorful and tender roast goose. The secrets are to first soak it in a brine and then baste it as it's roasting. This brine is spiced with cardamom, cinnamon, and allspice and the glaze is bursting with orange flavor.
Before you get started, be sure you have a bag or container that will fit the goose so the brine will cover it thoroughly.
- 10- to 12-pound goose
- For the Brine:
- 1 to 1 1/2 gallons cold water
- 1 cup kosher salt
- 1/2 cup sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/2 bay leaf
- 1/2 teaspoon cracked black pepper
- Dash of allspice
- For the Glaze:
- 1/2 cup orange juice
- 1/2 cup orange marmalade
- 1/2 cup dry white wine or champagne
Wash the goose and trim excess fat. Place in a large cooking bag in a roasting pan or in a large covered container for brining.
In a saucepan, heat 1 cup of the water with salt, sugar, and spices until salt and sugar are dissolved. Cool slightly and add to 1 gallon of cold water.
Pour over the goose and, if necessary, add more ice cold water to cover the goose. If you use a cooking bag, twist and tie tightly so the goose is covered with the brine. Refrigerate for 12 to 24 hours.
Remove the goose from the brine and discard the brine. Pat the goose dry.
Heat the oven to 375 F. Prick the goose all over with a fork to aerate the skin. Place goose, breast side down, on a rack in a large roasting pan. (A V-rack is good for this if you have one.)
Roast for 20 minutes. Using tongs, turn the goose breast-side up and roast for 20 minutes longer.
Meanwhile, make the glaze. Combine orange juice, marmalade, and wine or champagne in a saucepan. Bring to a simmer then remove from heat.
Remove the goose from the oven and carefully pour off the fat. Reduce heat to 325 F and continue roasting the goose for about 20 minutes per pound, brushing lightly with orange-wine mixture about every 30 to 40 minutes.
Goose juices should run clear when the thigh is pierced with a sharp knife. A meat thermometer inserted in the meat of the thigh should register about 180 F.
- To assure the goose's skin is nice and crispy, be sure to dry the goose well after you remove it from the brine. You can place it in the refrigerator uncovered for a few hours to help remove the surface moisture.
- One of the most common complaints about roasted goose is that it is fatty and greasy. Thus, it is important to pour off as much fat as possible before returning to the oven and applying the glaze.