About this recipe:If you're looking for a simple and easy roast goose recipe, this is it. No frills, just a succulent roast goose, perfect to serve with roasties and all the trimmings. If you do not want to make the red wine gravy, simply freeze the goose neck and giblets to use another time.
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Cut off any loose fat from the goose. Remove the goose neck, then cut into large pieces. Rinse the goose inside and out and pat dry with kitchen paper. Pierce skin of goose all over and season it with salt and pepper.
Loosely pack neck cavity with enough bread to fill. Fold neck skin under body and fasten with a small skewer.
Place the onion, celery and carrot inside the cavity of the goose. Tie legs together loosely with kitchen string or insert legs through slit in lower skin flap. Transfer goose breast side up to a rack set in a deep roasting tin.
Roast goose at 220 C / Gas mark 7 in the middle of the oven for 30 minutes.
Reduce temperature to 160 C / Gas mark 3. Carefully pour boiling water over the goose. Continue roasting goose, basting with juices every 20 minutes. Roast for 2 to 2 1/2 hours more, or until the juices run clear when thigh is pierced with a fork.
Meanwhile, start to make the gravy: Add the neck pieces and giblets to a medium saucepan, and add 1 litre cold water to cover. Bring to the boil, then reduce to a simmer. Continue cooking for 30 minutes, partially covered. Cool, and transfer to the fridge.
When finished roasting, transfer the goose to a carving board. Remove skewer and discard string. Keep goose loosely covered with aluminium foil for 20 minutes before carving. Spoon off any fat from the roasting tin to use for later.
Remove the goose stock from the fridge, and spoon the fat off from the top, reserving for later. Pass the stock through a fine sieve or piece of muslin. Pour 700ml of stock into a heavy-bottomed pan along with 225ml of red wine. Bring to the boil, and reduce until you have about 250ml. Do not season at this stage.
In a heavy saucepan, whisk together 3 tablespoons reserved fat and 4 tablespoons plain flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk reduced stock into the roux. Bring gravy to the boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
Carve the goose and serve with the gravy on the side.
Use leftover goose fat to roast potatoes or vegetables.