When it comes to special occasions, a delicious and impressive main course can make all the difference. And what better way to impress your guests than with a succulent and flavorful roasted goose? Whether you’re celebrating Christmas, Thanksgiving, or just a cozy winter evening, these 18 savory goose recipes are sure to delight.
From classic roasts to innovative tacos and pâtés, we’ve gathered a collection of mouth-watering dishes that showcase the versatility and rich flavor of this beloved bird. With recipes ranging from comforting stews to elegant sauces, there’s something for every taste and occasion. In this article, we’ll take you on a culinary journey through the world of goose cooking, sharing our favorite techniques, ingredients, and presentation ideas to make your special occasions truly unforgettable.
Roasted Christmas Goose with Apple Stuffing
Celebrate the holiday season with this classic roasted goose recipe, perfectly paired with a sweet and savory apple stuffing. A show-stopping centerpiece for your Christmas table!
Ingredients:
For the goose:
– 1 (3-4 lb) whole goose
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp dried thyme
For the apple stuffing:
– 1 large onion, diced
– 2 apples, peeled and chopped
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 1 tbsp butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the goose and pat dry with paper towels.
3. In a small bowl, mix together olive oil, salt, black pepper, and thyme. Rub all over the goose.
4. Stuff the apple mixture loosely into the goose’s cavity.
5. Place the goose in a roasting pan and roast for 2-1/2 hours, or until golden brown and cooked through.
6. Let rest for 10 minutes before carving.
Cooking Time: 2-1/2 hours
Herb-Crusted Goose with Red Wine Reduction
A classic dish that exudes sophistication and flavor, this herb-crusted goose is perfect for a special occasion or holiday meal. A sweet and savory red wine reduction adds an extra layer of depth to the dish.
Ingredients:
– 1 (3-4 pound) goose
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh thyme
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon garlic powder
– Salt and pepper, to taste
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, thyme, rosemary, and garlic powder.
3. Rub the herb mixture all over the goose, making sure to get some under the skin as well.
4. Season with salt and pepper to taste.
5. Roast the goose in the preheated oven for 2-1/2 hours, or until it reaches an internal temperature of 165°F (74°C).
6. While the goose is roasting, reduce the red wine and chicken broth over medium heat until almost syrupy.
7. Serve the roasted goose with the warm red wine reduction spooned over the top.
Cooking Time: Approximately 2-1/2 hours
Cider-Braised Goose with Root Vegetables
This hearty dish is perfect for a chilly fall or winter evening. The sweetness of the cider and the richness of the goose come together to create a comforting, satisfying meal.
Ingredients:
– 1 (3-4 lb) whole goose
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup apple cider
– 1/2 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the goose inside and out with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the goose until browned on all sides, about 5 minutes per side. Remove the goose from the pot and set aside.
4. Add the chopped onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 10 minutes.
5. Add the apple cider, chicken broth, and thyme to the pot. Return the goose to the pot, breast side up.
6. Cover the pot and transfer it to the preheated oven. Braise for 2-1/2 hours, or until the goose is tender and falls apart easily.
Cooking Time: 2-1/2 hours
Goose Confit with Garlic and Thyme
Experience the rich flavors of France with this classic goose confit recipe, infused with aromatic garlic and thyme. Slow-cooked to tender perfection, this dish is perfect for a special occasion or cozy dinner.
Ingredients:
– 2 lbs goose legs and thighs
– 1/4 cup duck fat or vegetable oil
– 6 cloves garlic, minced
– 2 tbsp fresh thyme leaves
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven, combine goose pieces, duck fat or oil, garlic, and thyme.
3. Season with salt and pepper to taste.
4. Cover the pot and transfer it to the preheated oven.
5. Confit for 2-1/2 hours, or until the goose is tender and falls-apart easy.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-1/2 hours
Slow-Cooked Goose Legs in Port Sauce
Slow-Cooked Goose Legs in Port Sauce
A classic dish that’s perfect for a special occasion or holiday meal, slow-cooked goose legs in port sauce are tender, flavorful, and sure to impress.
Ingredients:
- 4 goose legs (about 1 pound each)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup port wine
- 1 cup chicken broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh thyme leaves for garnish (optional)
Instructions:
- Preheat your slow cooker to low.
- In a large skillet, heat the olive oil over medium-high. Sear the goose legs until browned on all sides, about 5 minutes per side.
- Transfer the goose legs to the slow cooker. Add the chopped onion and minced garlic.
- Pour in the port wine, chicken broth, and tomato paste. Season with salt and pepper to taste.
- Cook on low for 8-10 hours or high for 4-6 hours.
- Garnish with fresh thyme leaves, if desired. Serve hot and enjoy!
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Smoked Goose Breast with Cherry Glaze
Elevate your game with this sweet and savory dish featuring tender smoked goose breast smothered in a rich cherry glaze. Perfect for special occasions or a unique dinner party.
Ingredients:
– 4 lbs goose breast
– 1 cup cherry preserves
– 1/2 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– Wood chips for smoking (such as apple or hickory)
Instructions:
1. Preheat smoker to 225°F.
2. Season goose breast with salt, pepper, smoked paprika, and garlic powder.
3. Smoke goose breast for 4-5 hours, or until tender and slightly pink in the center.
4. In a small saucepan, combine cherry preserves, brown sugar, apple cider vinegar, and 1 tbsp water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
5. Glaze smoked goose breast with cherry glaze during the last 30 minutes of smoking.
6. Remove from smoker and let rest for 10-15 minutes before slicing and serving.
Cooking Time: 4-5 hours (smoking) + 10-15 minutes (resting)
Goose Liver Pâté with Brandy and Truffle
Elevate your entertaining with this rich and decadent pâté, perfect for serving with crackers or toasted baguette slices. The combination of creamy goose liver, brandy-soaked truffles, and a hint of saltiness will leave your guests in awe.
Ingredients:
– 1 lb (450g) fresh goose liver
– 1/4 cup (60ml) brandy
– 2 tablespoons truffle oil
– 1 tablespoon butter
– 1 teaspoon kosher salt
– 1/4 cup (30g) chopped fresh parsley
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large skillet, cook goose liver over medium heat until browned, about 5 minutes.
3. Add brandy and stir to deglaze the pan, scraping up any browned bits.
4. Remove from heat and let cool slightly.
5. Stir in truffle oil, butter, and salt until well combined.
6. Spoon pâté into a serving dish or ramekins.
7. Chill in refrigerator for at least 2 hours before serving.
Cooking Time: 15 minutes
Serve: At room temperature with crackers, toasted baguette slices, or crostini.
Goose Stew with Wild Mushrooms and Barley
Goose Stew with Wild Mushrooms and Barley: A hearty and comforting dish that combines the rich flavors of goose meat with the earthy tones of wild mushrooms and nutty barley.
Ingredients:
– 1 whole goose (about 3 lbs), cut into 2-inch pieces
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup pearl barley
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
3. Add the goose pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add the chopped onion and minced garlic to the pot; cook until softened, about 3-4 minutes.
5. Add the wild mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
6. Add the barley, chicken broth, thyme, salt, and pepper. Stir to combine.
7. Return the goose pieces to the pot, cover with a lid, and transfer to the preheated oven.
8. Simmer for 2-3 hours or until the goose is tender and the sauce has thickened.
Cooking Time: 2-3 hours
Spiced Roast Goose with Honey-Citrus Glaze
This show-stopping roast goose recipe combines the warmth of spices with the brightness of citrus, resulting in a deliciously aromatic and flavorful main course perfect for special occasions.
Ingredients:
– 1 (4-5 lb) whole goose
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1 tsp ground nutmeg
– 1 tsp ground ginger
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup honey
– 1/4 cup freshly squeezed orange juice
– 2 tbsp Dijon mustard
– 2 tbsp chopped fresh thyme
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the goose and pat dry with paper towels.
3. In a small bowl, mix together olive oil, cinnamon, nutmeg, ginger, salt, and pepper. Rub mixture all over the goose.
4. Place the goose in a roasting pan and roast for 30 minutes.
5. Meanwhile, combine honey, orange juice, Dijon mustard, and thyme in a small saucepan. Bring to a simmer over medium heat.
6. Baste the goose with the glaze every 15 minutes during the last 45 minutes of cooking time (total roasting time: about 2 hours).
7. Let the goose rest for 10-15 minutes before carving and serving.
Cooking Time: About 2 hours
Pan-Seared Goose Breast with Berry Compote
Elevate your dinner party with this show-stopping dish that combines the tender juiciness of pan-seared goose breast with a sweet and tangy berry compote.
Ingredients:
For the goose breast:
– 4 oz (115g) goose breast, skin removed
– 2 tbsp olive oil
– Salt and pepper to taste
For the berry compote:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tbsp granulated sugar
– 2 tbsp balsamic vinegar
– 1 tsp honey
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Season the goose breast with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Sear the goose breast for 30 seconds on each side, then transfer it to the oven for 8-10 minutes or until cooked through.
4. Meanwhile, combine the mixed berries, sugar, balsamic vinegar, and honey in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes or until the compote thickens slightly.
5. Serve the pan-seared goose breast with the warm berry compote spooned over the top.
Cooking Time: 15-20 minutes
Goose Sausage with Sage and Juniper Berries
This classic combination of flavors elevates the humble goose sausage to new heights, perfect for a cozy dinner or rustic gathering. The pungent juniper berries balance the richness of the sausage, while the earthy sage adds depth and warmth.
Ingredients:
– 4 goose sausages
– 2 tbsp olive oil
– 1/4 cup fresh sage leaves, chopped
– 2 tsp juniper berries, crushed
– Salt and pepper to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Brush the sausages with olive oil and season with salt and pepper.
3. Grill the sausages for 5-7 minutes per side, or until nicely browned and cooked through.
4. Meanwhile, mix the chopped sage and crushed juniper berries in a small bowl.
5. Once the sausages are done, brush them with the sage-juniper mixture during the last minute of cooking.
6. Serve hot, garnished with additional fresh sage leaves if desired.
Cooking Time: 15-20 minutes
Goose Tacos with Mango Salsa
Elevate your taco game with this unique combination of succulent goose and sweet mango salsa. Perfect for adventurous eaters, this recipe will transport you to a Caribbean-inspired culinary experience.
Ingredients:
– 1 lb goose breast or thighs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 lime, juiced
– 1 tsp ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Mango Salsa (see below)
– Optional toppings: diced red onion, cilantro, crumbled queso fresco
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lime juice, and cumin.
3. Brush the mixture evenly onto both sides of the goose.
4. Grill the goose for 5-7 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with sliced goose, Mango Salsa, and desired toppings.
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt, to taste
Combine all ingredients in a bowl and stir to combine. Serve immediately.
Cooking Time: Approximately 15-20 minutes for the goose, plus additional time for salsa preparation.
Goose and Chestnut Soup with Cream
This hearty soup combines the rich flavors of roasted goose and chestnuts with a touch of creamy indulgence, perfect for a cozy winter evening. With its bold and comforting taste, it’s sure to become a new family favorite.
Ingredients:
– 1 lb roasted goose breast or thighs, diced
– 2 cups chicken broth
– 1 cup cooked chestnuts
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/2 cup heavy cream
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened.
2. Add diced goose, chicken broth, cooked chestnuts, garlic, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the soup has thickened slightly.
3. Stir in heavy cream and let it warm through.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Goose Ragu with Pappardelle Pasta
This hearty Italian-inspired dish combines tender goose ragu with wide, flat pappardelle pasta, perfect for a cozy night in. The slow-cooked goose and rich tomato sauce will transport you to the Tuscan countryside.
Ingredients:
– 1 lb (450g) goose confit, finely chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup (250ml) red wine
– 1 cup (250ml) beef broth
– 1 can (28 oz/794g) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 12 oz (340g) pappardelle pasta
– Grated Parmesan cheese, for serving
Instructions:
1. Cook pappardelle pasta according to package instructions; set aside.
2. In a large saucepan, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic, goose confit, red wine, beef broth, crushed tomatoes, and thyme. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until sauce has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve ragu over cooked pappardelle pasta, topped with grated Parmesan cheese.
Cooking Time: 25-30 minutes
Stuffed Goose Neck with Spinach and Ricotta
Elevate your dinner game with this deliciously simple recipe that combines the tender taste of goose neck with the creamy richness of spinach and ricotta. Perfect for a special occasion or cozy night in.
Ingredients:
– 4-6 goose necks (thighs and legs)
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, ricotta, garlic, salt, and pepper.
3. Stuff each goose neck with the spinach-ricotta mixture, dividing it evenly among the pieces.
4. Place the stuffed goose necks on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
5. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Grilled Goose Skewers with Chimichurri
Grilled Goose Skewers with Chimichurri: A flavorful and elegant twist on traditional grilled meats.
Ingredients:
– 1 lb goose breast, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly chopped parsley
– 1 tablespoon freshly chopped oregano
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Chimichurri sauce (recipe below)
Chimichurri Sauce:
– 1 cup fresh parsley leaves and stems
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Thread goose cubes onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt, pepper, and minced garlic.
4. Grill for 8-10 minutes per side or until cooked through.
5. Meanwhile, prepare Chimichurri sauce by combining parsley, garlic, red wine vinegar, and olive oil in a bowl.
6. Serve grilled goose skewers with Chimichurri sauce spooned over the top.
Cooking Time: 16-20 minutes
Goose Fat Roasted Potatoes with Rosemary
Experience the rich flavors of the countryside with these tender and aromatic roasted potatoes, perfectly seasoned with rosemary and goose fat. This classic combination is sure to become a new favorite.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons goose fat or duck fat
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with goose fat, chopped rosemary, salt, and pepper until they’re evenly coated.
3. Line a baking sheet with parchment paper or aluminum foil and arrange the potatoes in a single layer.
4. Roast for 45-50 minutes, or until the potatoes are golden brown and tender, flipping them halfway through.
5. Remove from the oven and serve hot.
Cooking Time: 45-50 minutes
Goose Meatballs in Rich Gravy
A classic European dish, goose meatballs are a hearty and flavorful addition to any meal. This recipe combines the rich flavor of goose with the comfort of a homemade gravy.
Ingredients:
– 1 pound ground goose
– 1/2 cup breadcrumbs
– 1 egg
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups beef broth
– 1 tablespoon tomato paste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground goose, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and bake for 15-20 minutes or until cooked through.
5. While the meatballs are cooking, combine beef broth, tomato paste, and butter in a large saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Remove the meatballs from the oven and add them to the gravy. Simmer for an additional 5-7 minutes or until the meatballs are coated in the rich gravy.
Cooking Time: 25-30 minutes
Summary
Elevate your holiday gatherings with these mouthwatering goose recipes. Whether you’re looking for a show-stopping centerpiece or a comforting, slow-cooked meal, there’s something on this list for every occasion. From classic roasted goose with apple stuffing to savory pâté and sweet-tart glazes, these 18 recipes showcase the versatility of this underappreciated protein. Impress your guests with confit-style goose legs in port sauce or go big with a stuffed neck filled with spinach and ricotta. Whatever you choose, get ready for rave reviews!
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