Equipment
Ingredients
Goose
- 4500 g whole goose, giblets and neck removed and reserved, excess fat trimmed
- 15 g coarse sea salt
- 5 g black pepper, freshly ground
- 2000 ml boiling water
Apple and Sage Stuffing
- 300 g sourdough bread, stale, cut into 2cm cubes
- 2 yellow onion, diced
- 2 granny smith apples, peeled, cored, and diced
- 15 g fresh sage, finely chopped
- 45 g rendered goose fat
Cider Gravy
- 150 g goose neck and giblets, roughly chopped
- 100 g carrot, roughly chopped
- 100 g celery, roughly chopped
- 1 yellow onion, roughly chopped
- 250 ml hard apple cider
- 500 ml chicken stock, low sodium
- 30 g all-purpose flour
- 30 g rendered goose fat
Nutrition (per serving)
Method
Using a skewer or sharp paring knife, meticulously prick the skin of the goose all over, paying special attention to the fatty breast and thigh areas. Angle the skewer to pierce only the skin and fat layer without puncturing the meat beneath.
Place the pricked goose on a rack over the sink. Slowly pour the boiling water over the entire bird. The skin will instantly tighten and contract. Thoroughly pat the goose completely dry inside and out using paper towels.
Season the exterior and the main cavity generously with coarse sea salt and freshly ground black pepper. Set the goose aside to come to room temperature while preparing the stuffing.
Preheat the oven to 220C/425F. Ensure an oven rack is placed in the lower-middle position to accommodate the large roasting pan.
In a large skillet, heat 45g of goose fat over medium heat. Add the diced yellow onions and cook until softened and translucent. Stir in the diced apples and chopped sage, cooking for an additional 3 minutes until the apples just begin to soften.
Transfer the apple and onion mixture to a large mixing bowl. Add the stale sourdough bread cubes and toss gently to combine. Season with a pinch of salt and pepper.
Spoon the stuffing mixture loosely into the main cavity of the goose. Do not pack it tightly, as it expands during cooking. Tie the legs together with kitchen twine to hold the shape and keep the stuffing inside.
Place the stuffed goose, breast-side up, on a rack set inside a large roasting pan. Roast at 220C/425F for 30 minutes to render the initial fat and kickstart the skin crisping process.
Reduce the oven temperature to 180C/350F. Continue roasting the goose for approximately 2 hours. Every 30 minutes, carefully remove the roasting pan from the oven to spoon off and reserve the excess liquid fat that accumulates in the bottom of the pan.
Verify the goose is fully cooked when a meat thermometer inserted into the thickest part of the thigh reads 74C/165F. Transfer the bird to a carving board, tent loosely with aluminum foil, and let it rest for 30 minutes before carving.
While the goose rests, prepare the cider gravy. In a medium saucepan, heat 30g of the reserved hot goose fat over medium-high heat. Add the chopped goose neck, giblets, carrot, celery, and onion. Sauté until deeply browned.
Pour the hard apple cider into the saucepan to deglaze, scraping up any browned bits stuck to the bottom. Simmer vigorously until the liquid has reduced by half.
Sprinkle the all-purpose flour over the vegetable and giblet mixture. Stir constantly for 2 minutes to cook off the raw flour flavor and form a rough paste.
Gradually whisk in the chicken stock to prevent lumps. Bring the gravy to a simmer and cook for 15 minutes until thickened and flavorful. Pour the gravy through a fine mesh strainer into a serving jug, pressing gently on the solids to extract all liquid. Discard the solids.
Chef's Notes
- A goose has a very low meat-to-bone ratio compared to a turkey. While a 4.5kg goose appears massive, it realistically serves 6 people once carved.
- Do not discard the rendered goose fat. It is a prized culinary ingredient often called liquid gold. Strain it through a coffee filter or cheesecloth to remove impurities, and keep it in the fridge for up to 6 months.
- Bringing the goose to room temperature for about an hour before roasting is critical. It allows the core of the bird to cook evenly without drying out the breast meat.
- Removing the fat periodically during roasting is essential not only to save it, but also to prevent the fat from smoking and burning in the hot oven.
Storage
Refrigerator: 3 days — Store meat, stuffing, and gravy in separate airtight containers.
Freezer: 2 months — Freeze meat and gravy separately; stuffing does not freeze well due to texture changes.
Reheating: Reheat meat gently in a 150C oven covered with foil to prevent drying out. Simmer gravy on the stovetop.
