If you have an oval roaster with a cover (either an old-fashioned speckled enameled one or a newer model), this is an ideal occasion to use it. If your roaster doesn’t have a lid, you can use heavy-duty aluminum foil instead. You’ll need to start your preparations a day ahead by making a stock out of goose parts, giblets, and vegetables, which will become the base for the sauce.
Roasted Goose with Filling and Red Wine SauceCourse: Main CourseCuisine: GermanDifficulty: Advanced
This is the perfect recipe for your roast goose; juicy and tender on the inside and crispy on the outside.
1 fresh goose
goose giblets and neck
vegetable mix for the stock:
– 1 large onion
– 2 large carrots
– 200 g of celeriac
2 tablespoons oil
2 teaspoons tomato paste
200 ml red wine
2 bay leaves
1 tablespoon black peppercorns
3 juniper berries
3 sprigs of fresh thyme
3 sprigs of fresh sage
2 tablespoons corn or potato starch
- Prepare the stock: Remove neck and giblets from the cavity of the goose and cut off the lower wing bones. Rinse giblets, neck, and wings with cold water and pat dry. Cover the goose and refrigerate. Clean and roughly cut in cubes onion, carrots, and celeriac.
- Place wing bones, neck, and giblets in a deep baking pan and drizzle with 2 tablespoons of oil. Roast in the hot oven, preheated to 220C / 430F, on the lowest rail, for 40 minutes, until giblets and goose parts are browned. After 30 minutes add the vegetables into the pan and continue roasting.
- Transfer everything from the pan into a large pot and heat it up quickly over high heat. Stir in tomato paste, deglaze with 200 ml of red wine and briefly boil down. Fill up the pot with 1.5 liters of cold water. Add bay leaves, peppercorns, and juniper berries and bring everything to a boil. Reduce the heat and let it all simmer and boil down for 3 hours. Pour the stock through a very fine sieve into another saucepan to filter all the cloudy substances, grease, and particles.* Season with salt and let the stock cool down overnight.
- Prepare the goose: Take the goose out of the refrigerator and rinse its cavity with cold water. Carefully peel and cut in cubes oranges, apples, and onions. Roughly chop thyme and sage. Combine everything in a mixing bowl and fill with it the cavity of the goose. Loosely tie the legs together. Generously rub the outside of the goose with salt.
- Preheat the oven to 180C / 355F. Adjust the oven rack to the lowest position. Place the goose – breast side down – in a roaster. Pour in 200 ml of water and cover with a lid or with heavy-duty aluminum foil. Load in the hot oven and cook for 45 minutes. Turn the goose over – breast side up – cover with a lid again and continue roasting for another 3 hours. From time to time baste the goose with the pan juices. 15 minutes before the end of roasting time, take off the lid and increase the temperature to 220C / 430F to give the goose a golden brown, crispy skin. When the goose is ready, remove it from the oven, transfer the bird onto a large carving board and allow it to rest for 10 – 15 minutes.
- Prepare the sauce: In the meantime, crank up the heat and bring the goose stock to a boil again and thicken it slightly with the starch dissolved in a little cold water. Adjust the seasoning and, if you prefer, add about 100 ml of the pan juices to the sauce.
- Carve the goose and serve with sauce, dumplings, apple sauce, cabbage, or other seasonal vegetables.
- *For an extra clear and degreased stock, line the sieve with a layer of a damp kitchen towel or cheesecloth.