Roast Goose with Port Sauce

    3 hours 30 min

    A whole goose is stuffed with fruit, before being roasted to perfection and served with a rich sauce made from port and cherries. Serve for any special occasion.

    40 people made this

    Makes: 1 roast goose

    • 1 (4.5kg) whole goose
    • sea salt to taste
    • 1/2 orange
    • 1/2 lemon
    • 1/2 Granny Smith apple
    • 2 tablespoons goose fat
    • 150g cherries, pitted and halved
    • 250ml port wine
    • 1 1/2 teaspoons grated fresh root ginger
    • 4 tablespoons thinly sliced spring onions
    • 1 tablespoon caster sugar
    • 1 1/2 teaspoons soy sauce
    • 125ml chicken stock

    Prep:15min  ›  Cook:3hr15min  ›  Ready in:3hr30min 

    1. Preheat an oven to 180 C / Gas 4.
    2. Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting tin and fill with 1.25cm of water.
    3. Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up and prick the skin with a fork again. Add water to the tin to bring the level back up to 1.25cm. Return the goose to the oven and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 75 degrees C, about 2 hours. Remove from the oven and cover loosely with foil to rest.
    4. Spoon 2 tablespoons of goose fat from the roasting tin into a small saucepan and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine and bring to the boil over high heat. Boil for 2 minutes, then stir in the ginger, spring onions, sugar, soy sauce and chicken stock. Return to the boil, then reduce heat to medium and simmer until the sauce has reduced by half or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

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    Reviews in English (3)


    The goose is crispy skinned, bursting with flavor and the sauce, rich & thick, is outstanding! The last time I made it, I marinated the cherries in the port wine first, then cooked them according to the directions listed. Yum! I've also subbed with strawberries too. Just FYI, I wouldn't try to feed more than 4 people with a goose this size.  -  11 Feb 2010  (Review from Allrecipes US | Canada)


    I made this recipe as stated, other than omitting the green onions and using a duck in lieu of a goose. I did not like the sauce as much as I'd hoped to... The soy sauce just gave it an odd taste, but my hubby-to-be loved it. I did marinate the cherries in the port wine for about an hour. Since I wasn't a fan of the sauce, I squeezed some of the cooked lemon and orange onto my portions, which made it good enough for me.  -  19 Jun 2010  (Review from Allrecipes US | Canada)


    There's something about a crispy, fatty goose (or duck) and fruit. It's the perfect combo. The richness of the goose is mellowed with the sweet tart cherries. We served it with wild rice and roasted roots for Christmas. Super good. Couldn't find port in my house so I used sherry and pinot noir (which we served with it too). Totally perfect.  -  26 Dec 2011  (Review from Allrecipes US | Canada)