Detailed instructions and photos take the intimidation out of roasting a goose.
Romance surrounds the roasting of geese, especially on Christmas.
Can an overcooked goose become livery?
Elise Bauer
But remember that a goose is not a turkey, just as a duck is not a chicken.
You dont cook them the same way.
Thats pink, or 140-150F for those of you with thermometers.
Elise Bauer
But that seems to be the case.
I could not find one instance of food poisoning from eating rareor even raw!duck or goose meat.
Exactly why is a Great Mystery.
Elise Bauer
Every fine restaurant in America serves duck breast medium to rare.
So, all evidence points to it being okay to eat pink goose breast.
By the way, a 160F duck or goose breast will no longer be pink.
Elise Bauer
If this concerns you, fine, cook it longer.
How To Evenly Cook a Roast Goose
Now.
How to get medium-rare breast with properly done legs and wings?
Elise Bauer
Take the bird apart midstream.
The only thing you lose is that ooh, ahh!
moment of a perfect-looking roast bird.
Elise Bauer
But that bird will not taste perfect, my friends, no matter how lacquered the skin is.
If the legs are done properly, the breast will be overcooked.
And besides, youll cut into the bird in a moment anyway.
Elise Bauer
Are there other ways to go about this?
But this is a method of roasting a whole goose that is relatively easy.
Certain stores (like Whole Foods) have goose during the winter holiday season.
Elise Bauer
Chinese poultry markets may have goose year-round.
But in general, whole goose has to be special ordered.
Be sure to order your goose from your butcher far in advance.
Elise Bauer
Alternatively, it’s possible for you to order goose online from specialty poultry purveyors.
Youll need to adjust the roasting time for a larger or smaller goose.
Keep it in its plastic wrapping until you are ready to cook it.
Elise Bauer
Use a separate cutting board and utensils to avoid contaminating other foods.
Use paper towels to clean up.
Remove the neck and giblets (heart, gizzard, liver).
Elise Bauer
Use them for making the gravy.
Bend the joint the opposite way it is supposed to go to break it.
Cut the remaining skin and tendons.
Elise Bauer
You should not need to cut bone at all.
Slice off the neck skin about a half inch in front of the body.
You also need to remove excess fat from the goose.
Elise Bauer
First, grab the fat inside the body cavity and put it in a bowl.
Now, slice off the wide belly flaps covering the body cavity.
If you plan on stuffing the goose youd need these, but were not, so out they go.
Elise Bauer
You also want to remove the “Popes nose,” which is the gooses tail.
Ive found the best way to do this is to prick it with a clean needle.
Do this all over the goose.
Elise Bauer
Rub the goose all over with the cut half of a lemon.
Use both sides to get it good and coated.
Put the spent lemon halves inside the goose.
Elise Bauer
Sprinkle salt liberally all over the goose.
Slice off the top of a head of garlic and place it inside the goose.
Place the goose breast side up on a rack in a roasting pan and into the oven.
Elise Bauer
Meanwhile, start the gravy.
Chop and brown all the giblets, wings and neck in some goose fat in a large pan.
Sprinkle salt over them.
Elise Bauer
Add the chopped onion and stir to combine.
When the onion gets a little browned, sprinkle the flour in the pot and stir to combine.
Cook this over medium heat, stirring often, until it smells nutty, about 5 to 10 minutes.
Elise Bauer
Turn the heat up to high and add the Madeira.
Let this boil furiously for a minute or two.
Then, add the chicken stock and stir to combine.
Elise Bauer
Add the dried thyme and turn the gravy down to a bare simmer.
After the goose has cooked for 20 minutes, add any root veggies you might feel like using.
I like a mix of potatoes, turnips, carrots and parsnips.
Elise Bauer
Add it to the pot with the rendering goose fat.
When youre done, put the goose back into the oven for another 20 minutes.
When a total of 40 minutes of cooking time has elapsed, test the temperature of the breast.
Elise Bauer
You should have something between 130 and 140F.
If youre there, remove the goose but keep the oven on.
Now, you gotta carve off the whole breasts.
Elise Bauer
Then, slice along the keel bone, which separates the two halves of the breast.
Repeat on the other side.
Remove the breasts and tent with foil.
Elise Bauer
Put the goose (minus the breasts) back into the oven.
Let this cook for another 30 to 40 minutes.
Watch the goose gravy.
Elise Bauer
If it gets too thick, add a little water.
After 30 minutes, probe the thickest part of the gooses thigh with a thermometer.
Remove the goose when the temperature is between 165 to 170F.
Elise Bauer
Check the root veggies.
If they are done, great.
If not, keep them in the oven for the moment longer.
Elise Bauer
Remove the garlic from the goose.
Tent the goose with foil and set aside.
Remove the garlic cloves from the husk and put the cloves into the simmering goose gravy.
Elise Bauer
Let this cook for 5 minutes.
Fish out the neck and wing pieces and pick off any bits and toss them into the gravy.
Pour the gravy into a blender and puree until completely smooth.
Elise Bauer
Work in batches to avoid the gravy spurting out of your blender.
You want a thick gravy.
But if it is too thick, add a bit of water.
Elise Bauer
If its too thin, dont worry.
you’ve got the option to cook it down.
Return the gravy to the pot and put on low heat.
Elise Bauer
Simmer it more if it is too thin.
Place them skin side down in the pan and sear the skin hard.
You might need to press down on them a little to get good contact.
Elise Bauer
Check after 3 to 4 minutes.
You want a rich brown.
When it is ready, remove the breasts dont cook them on the meat side!
and immediately salt the skin.
Set aside, skin side up.
Move the pan off the heat.
Now, get a large saute pan.
Add some goose fat, and let that get hot over medium-high heat.
When ready, remove the breasts dont cook them on the meat side!
and immediately salt the skin.
Set aside, skin side up.
Move the pan off the heat.
Carve off the legs and wings of the goose.
Get the pan hot again and sear the skin surfaces of the legs and wings.
While this is searing, slice the breast (at an angle is nice) skin side up.
Salt the legs and wings and serve with the root veggies.
When you are finished with your goose, save the bones from the carcass to make goose stock.
