Spiced Roast Goose Food

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SPICED ROAST GOOSE



Spiced Roast Goose image

As pretty as a picture with its caramelized seasoning rub, this festive goose is guaranteed to be a holiday showstopper! Best of all, it tastes as delicious as it looks and fills the house with an incredible aroma as it cooks.

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 14

4 cups water, divided
2/3 cup plus 1 tablespoon soy sauce, divided
1/4 cup chopped celery
1/4 cup dried minced onion
1 tablespoon sugar
1 domestic goose (10 to 12 pounds)
Salt and pepper to taste
2 teaspoons ground cinnamon
1 teaspoon garlic powder
1 teaspoon aniseed
1/4 cup cider vinegar
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender. Remove from the heat; allow to cool. , Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times. , Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes., Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half. , Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving., For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose.

Nutrition Facts : Calories 887 calories, Fat 59g fat (19g saturated fat), Cholesterol 245mg cholesterol, Sodium 1449mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 71g protein.

PERFECT SPICED ROAST GOOSE



Perfect Spiced Roast Goose image

You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags.

Provided by Kittencalrecipezazz

Categories     Goose

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 17

4 cups water, divided
2/3 cup soy sauce
1 stalk celery, chopped
1/4 cup dried onion flakes or 1 small onion, chopped
1 tablespoon sugar
1 (10 -12 lb) goose
1 tablespoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 tablespoons vegetable oil
2 teaspoons cinnamon
1 teaspoon garlic powder
1 teaspoon anise seed
1/4 cup cider vinegar
1 tablespoon soy sauce
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
  • Cool mixture to room temperature.
  • Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
  • Refrigerate for 4 hours turning several times.
  • After 4 hours of refrigeration time discard marinade.
  • Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
  • Rub the outside of the goose with vegetable oil.
  • Place goose on a shallow roasting pan.
  • Set oven to 325 degrees.
  • In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
  • Bake UNCOVERED for 30 minutes.
  • Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
  • Remove the goose from oven and baste the goose generously with honey mixture.
  • Sprinkle lightly with salt.
  • Return to oven and bake UNCOVERED for another 30 minutes.
  • Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
  • Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
  • For the gravy; strain pan juices, then skim and discard any fat.
  • In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
  • Serve the gravy with the goose.
  • Delicious!

Nutrition Facts : Calories 1088, Fat 73.4, SaturatedFat 22.1, Cholesterol 285.1, Sodium 3348.8, Carbohydrate 20.1, Fiber 1.2, Sugar 15.4, Protein 83

SPICED ROAST GOOSE WITH DRIED-FRUIT PAN SAUCE



Spiced Roast Goose with Dried-Fruit Pan Sauce image

Categories     Poultry     Roast     Christmas     Dinner     Dried Fruit     Goose     Cognac/Armagnac     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

8 oz dried figs (preferably Calmyrna; 1 1/3 cups), stems discarded
8 oz dried apricots (1 1/4 cups)
8 oz pitted prunes (1 1/4 cups)
1 tablespoon whole allspice
1 tablespoon mixed peppercorns (black, white, green, and pink)
1/2 stick (1/4 cup) unsalted butter, melted
1 (12-lb) goose, wing tips removed
2 medium onions, quartered
1/3 cup finely chopped shallots (2 large)
2/3 cup Armagnac
2 cups veal demiglace
2 tablespoons apricot jam or preserves
Special equipment: 5 (8-inch) metal or wooden skewers; small pliers; kitchen string; an adjustable V-rack; a large flameproof roasting pan at least 2 inches deep (not nonstick); a metal bulb baster (not plastic)

Steps:

  • Prepare dried fruit:
  • Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.
  • Prepare goose:
  • Preheat oven to 425°F.
  • Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
  • Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.
  • Roast goose:
  • Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
  • Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
  • Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.
  • Make pan sauce while goose stands:
  • Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
  • Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.

ROAST GOOSE



Roast Goose image

I just ordered a goose for Christmas. This is one of the recipes I'm considering making. I got this off another site, and altered it very slightly. I haven't made it so prep times, which include resting the goose, are just a guess!

Provided by JustJanS

Categories     Goose

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (12 lb) goose
1 head garlic, cut in half
1 small onion, cut in half
1 lemon, cut in half
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup marsala or 1/3 cup other sweet wine
2 cups canned chicken broth
1 cup pitted prune, halved

Steps:

  • Place the oven rack in lowest position, and preheat your oven to 425f.
  • Trim and discard any excess fat around the goose's neck and cavity.
  • Rinse the bird with cool water.
  • Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
  • Place the garlic, onion and lemon halves in the cavity.
  • Tie the legs together to close the cavity.
  • Season the bird with the salt and pepper and place breast up in a roasting pan.
  • Place the neck next to the goose.
  • Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
  • This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
  • Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
  • Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
  • Discard the neck.
  • Pour off any further excess fat, and place the pan on a burner over medium heat.
  • Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
  • Add the broth, and reduce to a thinish gravy consistency.
  • Add the prunes, cook for 5 minutes, or until the fruit has plumped up.
  • Check for seasonings and serve with the goose meat.
  • Discard the cavity filling.

Nutrition Facts : Calories 1319.6, Fat 83.5, SaturatedFat 26.1, Cholesterol 343, Sodium 890.3, Carbohydrate 27, Fiber 3.2, Sugar 12.2, Protein 99.9

SPICY ROAST GOOSE WITH APPLE STUFFING



Spicy Roast Goose with Apple Stuffing image

We always have goose for Christmas, and this recipe makes an already special dish magnificent.

Provided by Caroline65

Categories     World Cuisine Recipes     European     French

Time 3h45m

Yield 12

Number Of Ingredients 7

1 (12 pound) goose, thawed if purchased frozen
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
salt and black pepper to taste
8 apples, peeled, cored and sliced
½ cup Calvados (apple brandy)
2 teaspoons ground cinnamon

Steps:

  • Wash the goose thoroughly and pat dry with paper towels. Let the goose sit at room temperature for about 30 minutes. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub.
  • Remove any lumps of visible fat from the cavity of the goose, and render the goose fat in a skillet over medium heat until the fat is liquid and the remaining bits are crisp and brown, about 15 minutes. Reserve 3 tablespoons of goose fat and save the rest for another use, or discard.
  • Working in batches if necessary, fry the sliced apples in the reserved goose fat in a large skillet over medium heat until the apple slices are browned, about 10 minutes per batch. Remove the browned apple slices to a large mixing bowl, let cool slightly, and sprinkle with the Calvados and 2 teaspoons of cinnamon. Mix lightly to combine.
  • With the point of a sharp knife, prick the entire skin of the goose, being careful not to cut into the meat. Rub the exterior of the goose well with the spice rub, massaging the spices into the skin.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Spoon the apple stuffing lightly into the cavity of the goose, and lay it on a large sheet of aluminum foil big enough to wrap over the entire goose. Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Place the bird breast side up, on a rack set into a large baking pan, and roast the goose in the preheated oven until no longer pink at the bone and the juices run clear, about an hour and a half. Peel the foil back from the breast meat and roast for another 45 minutes until the skin browns, basting once or twice to prevent burning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Remove the goose from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before serving.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 13.8 g, Cholesterol 141.7 mg, Fat 34.3 g, Fiber 2.5 g, Protein 39.4 g, SaturatedFat 10.7 g, Sodium 110 mg, Sugar 10.2 g

HONEY-GLAZED SPICED ROAST GOOSE & CONFIT POTATOES



Honey-glazed spiced roast goose & confit potatoes image

Cook goose glazed in honey and spices for an alternative to turkey this Christmas. Serve with herby confit potatoes

Provided by Tommy Banks

Categories     Dinner, Lunch, Main course

Time 4h

Yield Serves 6-8

Number Of Ingredients 11

5kg oven-ready goose , trussed for roasting
3 small onions , halved
1 garlic bulb , halved, plus 2 cloves, finely chopped
large rosemary sprig
1 orange , halved
2 tbsp sunflower oil
1 ½kg Maris Piper potatoes , peeled and thickly sliced
small bunch parsley , finely chopped
3 tbsp good-quality honey (lavender honey works well)
¼ tsp cinnamon
¼ tsp ground cloves

Steps:

  • Heat oven to 200C/180C fan/gas 6. For the glaze, mix the honey with the spices and lots of cracked pepper, then set aside. Remove all the fat from inside the bird and, using the point of a small knife or skewer, prick the skin all over, paying particular attention to the areas under the wings and around the legs. Sit the goose in an empty sink and slowly pour over a kettleful of boiling water. Repeat the process a few more times (the more the better) until the skin is tight and glossy. Leave the goose to cool, then pat dry with kitchen paper.
  • Season the inside of the goose and stuff with the onions, halved garlic bulb, rosemary and orange. Rub the goose all over with the oil and season generously with salt. Sit the goose on a wire rack in a large roasting tin and tightly cover with a large piece of foil. Cook in the oven for 1 hr 30 mins.
  • Remove from the oven, discard the foil and use oven gloves to lift the rack (and the goose) out of the roasting tin. Pour all the fat from the tin into a bowl and set aside. Scatter the potato slices in the roasting tin, season with salt and mix with a small drizzle of the fat. Sit the goose back in the tin - on top of the potatoes - and cover with foil, then roast for 1 hr. Remove the foil, then brush the goose all over with the honey glaze and return to the oven for 15 mins. Transfer the goose to a large board or platter to rest, uncovered, in a warmish place for 30 mins.
  • Carefully pour away most of the fat from the potatoes. If your roasting tin is flameproof, finish browning the potatoes on top of the stove; if not, place the potatoes back in the oven until crisp and golden brown. Stir the parsley and the chopped garlic through the potatoes just before serving. Carve the goose at the table and serve with the potatoes.

Nutrition Facts : Calories 818 calories, Fat 49 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 54 grams protein, Sodium 0.5 milligram of sodium

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To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve. With a fork or the tip of a sharp knife, prick the fatty lump under the …
From stevehacks.com


SPICED ROAST GOOSE RECIPE
Spiced roast goose recipe. Learn how to cook great Spiced roast goose . Crecipe.com deliver fine selection of quality Spiced roast goose recipes equipped with ratings, reviews and mixing tips. Get one of our Spiced roast goose recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


THE BEST IDEAS FOR CHRISTMAS GOOSE DINNER - HOME, FAMILY ...
3. A Roast Goose Ready to Order for Christmas The New York. Best Christmas Goose Dinner from A Roast Goose Ready to Order for Christmas The New York. Source Image: www.nytimes.com. Visit this site for details: www.nytimes.com. Split pea soup is pure comfort food as well as for numerous, a favorite method to begin the Christmas meal.
From theboiledpeanuts.com


33 ROAST GOOSE RECIPES IDEAS | GOOSE RECIPES, ROAST GOOSE ...
Apr 28, 2020 - Explore Linda Farrell's board "Roast goose recipes", followed by 289 people on Pinterest. See more ideas about goose recipes, roast goose recipes, recipes.
From pinterest.nz


ROAST GOOSE RECIPES RECIPES ALL YOU NEED IS FOOD
The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich — a cranberry relish, for instance, sweetened but not overly so.
From stevehacks.com


SPICED ROAST GOOSE RECIPE: HOW TO MAKE IT | TASTE OF HOME
As pretty as a picture with its caramelized seasoning rub, this festive goose is guaranteed to be a holiday showstopper! Best of all, it tastes as delicious as it looks and fills the house with an incredible aroma as it cooks.
From preprod.tasteofhome.com


FESTIVE ROAST GOOSE BY GORDON RAMSAY | EDMONTON JOURNAL
Article content. Chef Gordon Ramsay’s Roast Goose with Five Spice and Honey and a Red Currant and Port Sauce Serves 8.. Ingredients: 8 to 10 pound (4 to …
From edmontonjournal.com


SPICED ROAST GOOSE | GAME RECIPES | JAMIE OLIVER RECIPES ...
Nov 25, 2015 - If you fancy a change this Christmas try roast goose; It's rich, golden and served with a lovely port gravy - learn how to roast goose with Jamie this Christmas.
From pinterest.ca


51 GOOSE RECIPES IDEAS | GOOSE RECIPES, RECIPES, COOKING
A spiced Roast Goose that is super crispy and golden on the outside, tender and incredibly flavorful on the inside. With this detailed recipe you will learn how to cook it perfectly the very first time! Check the tips for succulent breast meat, tender thigh meat, roasted with …
From pinterest.es


33 WAYS TO COOK A WILD GOOSE - SURVIVAL SULLIVAN
Sage, parsley, garlic, and lemon all add flavor to this roast goose. The stuffing is made from giblets, crumbled corn bread, apples and various herbs and spices, to ensure it remain moist. Get the recipe. Goose Breasts with Orange Glaze. This is …
From survivalsullivan.com


ROAST GOOSE WITH SPICED CARROTS RECIPE | EAT SMARTER USA
The Roast Goose with Spiced Carrots recipe out of our category Goose! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


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